Phiroun Lin is the Owner and Head Chef of XI Eleven, which he co-owns and runs with wife Helen Lin. Australia born with Cambodian background, Phiroun was brought up by his single mother who was also a chef. She catered Cambodian wedding functions, birthday parties and pre wedding functions. At a very young age he would go with his mother and help her with all the preparations and cooking- his passion developed from there.

Phirouns’s mother was the first chef he ever worked with and from there he worked with many different style chefs around Sydney from steak house to pastry to fine dining. This has enabled him to cook a variety of dishes ranging from steak houses, pastry and desserts and fine dining. Having received awards such as Best Apprentice Award at Dooley Catholic Club, winning the HTN Cooking Competition and placing third in World Skilled Competition, he has also worked at top venues such as The Establishment, Ribs and Rumps, Rydges Hotel, Dooley Catholic Club, Castle Hill country club, The Australian brewery and Coolibar Hotel.

Opening XI Eleven restaurant is a dream come true for Chef Phiroun who brings 15 years of experience, along with a deep passion for food and dedication to his craft. His cooking style is an innovative combination of French and Spanish cuisine with Asian influences, alongside a unique mix of American style dishes. The premium cuts of Australian meat and fresh local seafood are the highest quality, providing the perfect ingredients for Phiroun to work his magic.

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