Hailing from Bunbury, Western Australia, Kim Brennan hopes to showcase seasonal fresh produce highlighting his home state in his position as Head Chef of Post bistro at COMO The Treasury.

Kim found his passion and skill for cooking at Lamont’s in East Perth, before heading to London to hone his skills at Notting Hill Brasserie, known for its contemporary take on European dining. The lure of working alongside hatted chef Justin North in his flagship restaurant Becasse saw Kim relocate to Sydney.

2012 saw Kim open the acclaimed Flying Fish restaurant at Tokoriki Island Resort in Fiji alongside celebrity chef Peter Kuruvita, before establishing himself back home at COMO The Treasury in Perth.

His flair for contemporary, flavour-driven cooking is evident in the Italian-inspired menu at Post, which changes regularly with the seasons.

“I am passionate about using local and seasonal produce, particularly as what we produce in Western Australia is fantastic,” he says.

Alongside Post’s contemporary menu, Kim oversees the restaurant’s feature of healthy cuisine with its COMO Shambhala menu. In addition to Post, Brennan also oversees the culinary offerings at The Treasury Lounge and Bar.