Xinyi Lim is a chef and creative by nature, and a lawyer by qualification and training. Born and raised on Gadigal land (Sydney, Australia), she began her professional career in law, and has studied and worked in Australia, China, India and the Netherlands, across legal aid, international criminal law, government and commercial practice at Herbert Smith Freehills. 

Realizing before long that corporate law was not for her, Xinyi moved to New York where she embarked on a career in food and hospitality. Since then, she has gained a holistic understanding of the industry, worked in a range of establishments including Union Square Hospitality Group, El Rey (now closed) and most recently, Andrew Tarlow’s Brooklyn-based restaurant group, in much-loved institutions Marlow & Sons, Diner and Achilles Heel.

Xinyi is a producer of events, curating large food-focused festivals such as Happy Family Night Market and the Brooklyn Children's Museum Gala to creating interactive and experiential dining experiences. Her favourite moments have involved cooking with friends for pop-up events and one-off dinners, from a Chinese-themed Lunar New Year party in Mexico City, to farm dinners in upstate New York. Xinyi’s breadth of experience has fostered a uniquely diverse perspective on food, underpinned by an emphasis on sourcing locally and sustainably, and an approach to cooking that is driven by the seasons and influenced by culture and heritage, both her own - Chinese-Malaysian - and others.

A short trip back to Sydney in March 2020 became extended due to the pandemic, during which Xinyi continued to cook and experiment via her ongoing art project, Megafauna. Family Meal, an initiative to raise money for charity, and awareness of food cultures and history, was born out of this unique time. Xinyi is passionate about using food and cooking as an artistic tool for social justice, building community and the exploration of culture and heritage. 

Xinyi's exploration of the Australian food industry has seen her cooking in a number of kitchens  including as opening head chef at Cafe Freda’s and three-hatted restaurant Firedoor (NSW Restaurant of the Year 2023) whilst maintaining her commitment to social causes through work with enterprises such as Welcome Merchant, Two Good Co and OzHarvest. She is currently a food consultant, food stylist and freelance chef, and continues to write, philosophise and conversate about all things food and culture as she explores new opportunities.

I live and work on the land of the Gadigal people of the Eora nation. I respectfully acknowledge the Traditional Custodians of this land, and Elders past, present and emerging.

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Website: Little Troop