French-Australian born on November 7, 1982 in Yan Joo-kun, South Korea (He was adopted from birth.)
His father was the late Monsieur Jéan-Noel JoiniéMaurin, a lawyer, and his mother is Madame Jean Mary Joinié-Maurin.
He spent his childhood in the beautiful Bosdarros, Aquitaine, France.
His hobbies were reading, playing piano, tennis and swimming.
Apart from their love of nature and mountain climbing, his family loved to travel around the world which had exposed his palate into different cuisines at a very young age.
He became very interested in baking and cooking at the age of 7, mainly influenced by her grandmother.
He studied in Pau and later on he went to École Hôtelière et de Tourisme Paul Augier in Nice and École Supérieure de Cuisine Française (ESCF) Ferrandi in Paris where he pursued his career in culinary.
His first training was under the supervision of Chef Jean Sabine at the Ministère française des affaires étrangères in Paris.
His had his internship at Café de Paris as a Commis I and had his front of the house training as the Hotel and Beverage Director Assistant at Mercure Hotel in Orly.
He took further internships at Au Crocodile, a 3-Michelin starred restaurant in Strasbourg as Commis I under the owner Chef Jung and his head chef, Mr. Huguet.
He had his last internship as Commis I under another 3-Michelin starred Chef Alain Passard at his L’Arpège restaurant in Paris, France.
After completion of studies and internships, he immediately received a job offer to join Restaurant de Jöel Robuchon (3 Michelin stars) in Las Vegas Nevada as a Commis I in January 2007 and was promoted to Sous Chef until January 2011 where he was assigned to be a part of the opening team of the Restaurant de Jöel Robuchon in Singapore and became its Sous Chef.
Chef Jöel Robuchon himself announced and appointed Chef Kim as its Chef De Cuisine in 2017 until its very unexpected closure in 2018. The restaurant has remained the one and only 3-Michelin starred restaurant since the arrival of Michelin Guide in Singapore until its closure.
Bringing with him his diverse culinary background, Chef Kim Joinié-Maurin joined Burj Al Arab in January 2019 as the Executive Chef of Scape restaurant. Four months later he was designated as one of the Executive Sous Chefs of the hotel and in August 2019 he became the Executive Chef of Al Mahara restaurant.
His mantra as a chef have always been “Never serve a dish that you will not be happy to serve to your family.”