Kim Brennan, the Executive Chef of the State Buildings and COMO The Treasury in Perth, Western Australia, hails from Bunbury. With a strong commitment to showcasing the seasonal fresh produce of his home state, Kim oversees multiple restaurants and bars within the State Buildings.

Kim’s culinary journey began at Lamont’s in East Perth, where he discovered his passion and honed his skills. Seeking further experience, he ventured to London and worked at the renowned Notting Hill Brasserie, known for its contemporary approach to European dining. The opportunity to collaborate with esteemed chef Justin North drew Kim to Sydney, where he joined North’s flagship restaurant, Becasse.

In 2012, Kim co-founded the highly acclaimed Flying Fish restaurant at Tokoriki Island Resort in Fiji alongside celebrity chef Peter Kuruvita. However, he eventually returned to his roots in Western Australia and established himself at the State Buildings and COMO The Treasury in Perth.

Kim’s culinary style is characterized by contemporary, flavor-driven cooking, which is showcased in the distinguished menus across the State Buildings. These menus are regularly updated to align with the changing seasons. Kim’s commitment to utilizing local and seasonal produce is a testament to his passion for the exceptional ingredients available in Western Australia.