Meet the Chef Kim Howard.
The king of fish and a bloody good prop.

Think footy equals meat pie and chips? Think again. For former pro rugby league player Kim Howard, years spent playing league in Northern Spain and France took his passion for cooking great seafood to new levels. A salt of the earth boy from the shores of Botany Bay, Kim grew up catching and preparing the best fish and seafood under the watchful eye of his professional fisherman uncle and grandfather. The bream, crabs, flathead, whiting, jewfish, rock oysters, and Balmain bugs he enjoyed through childhood, spurred a passion for cooking seafood that saw him gain a catering diploma. He then set out across Australia and on to Europe plying his trade as a chef and a pro footballer.

European Inspiration

In Catalonia and on Spain’s wild Atlantic coast he found good friends and a variety of recipes and special ingredients that make the best seafood even better. While Kim’s time in France yielded more footballing mateships and taught him the nuances of French coastal cuisine. It was classic French bistro cooking and its role in everyday French life that inspired Kim to start Kingfish Bistro.