Tim Pak Poy is a chef and owner of The Wharf in Sydney. Trained as a perfumer, in 1983 Pak Poy followed a passion for food, securing a job with the celebrated Cheong Liew at Adelaide's Nediz Neddy's. Moving to Sydney, he worked with Anders Ousback, had a stint at Bilson's and then in 1988 became head chef at Claude's before buying the restaurant six years later. Innovative and elegant, within two years Claude's received The Sydney Morning Herald's inaugural Restaurant of the Year Award, and an unmatched score of 19/20. Even among his peers, Pak Poy is singled out as an artist and is legendary for his detailed, almost obsessive care in the preparation of food.
Updated 2023
