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. Here, she 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 beloved institutions Marlow & Sons, Diner and Achilles Heel.

Xinyi is a producer of events and programs, curating large food-focused festivals such as Happy Family Night Market and Powerhouse Lane (at Parramatta Lanes) to creating intimate 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 through her ongoing art project, Megafauna. Family Meal, an initiative to raise money for charity and awareness of underrepresented food cultures, was born out of this unique time. Xinyi is passionate about using food and cooking as an artistic tool for social justice advocacy, 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.

Xinyi currently leads Powerhouse Food, a multilayered program at the Powerhouse Museum that explores the deeper contexts of food - spanning history, culture, agriculture, innovation and community - from hyperlocal to global perspectives. Xinyi's own practice, as a food consultant, chef and creative producer, continues to evolve through select collaborations and projects that explore the rich intersections of food, culture and identity.

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

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Website: Little Troop