Commencing his apprenticeship at the age of 16, Kym’s passion for food has seen him work under some of Australia’s leading chefs, including Cheong Liew, Donovan and Phillipa Cooke, Tim Pak Poy, Peter Doyle and Anthony Liu.
It was these chefs (and many others) who taught Kym the importance of respecting the produce and learning the importance of balancing flavours.
“You can’t cook until you first learn how to eat properly”.
Kym respects the values and philosophies of chefs such as Andoni Luis Aduriz, veering away from molecular technology and preferring modern techniques and treatments, to create simple in taste, yet complex in design, flavour combinations.
“It is as much about excitement and entertainment as it is about eating.”
When planning his menus Kym uses local and national seasonal produce as a starting point for creative dishes that will tantalise and sometimes challenge the palate.
“When it comes to writing menus and choosing ingredients for Urbane and The Euro our philosophy is simple. We only choose the finest and freshest ingredients, allowing key factors such as seasonality and product locations to influence our selection.”
Kym believes in working side by side with his suppliers, be they local or interstate. It is these close partnerships that allow the suppliers to assist him in selecting the finest organic, heirloom and free-range ingredients possible. According to Kym, from there the rest is simple.
“We want flavours to be heightened, pure and true. This is achieved through understanding, respecting and balancing the products, so that the produce can speak for itself”
Kym’s vision for the new venture is equally simple and sublime
“We want to provide great food and wine in a unique and elegant location, to provide service that is professional yet relaxed, and to always exceed both the customers’ and our own expectations.”