Chef Kim first realized his passion for the culinary arts while living in his hometown of Seoul, South Korea where he worked for over five years learning the ways of the kitchen at West Lake Restaurant. Realizing the importance of professional studies, Chef Kim moved to New York and attended the Culinary Institute of America. During his studies he began working at Aureole – Charlie Palmer’s famous New York City flagship restaurant. Upon graduation in 2005, Chef Kim returned to work there full time. Later he left New York and moved to London where he had the opportunity to stage at several Michelin star restaurants throughout Europe and then accepted the position as Sous Chef at The Clerkenwell where he continued to honor the values he learned at Aureole regarding local sourcing of fresh ingredients.
In 2007, Chef Kim returned to the states and the Charlie Palmer Group – this time as part of the opening team for Charlie Palmer at The Joule in Dallas. Once launching Chef Palmer’s first restaurant in Texas, Kim was lured away to open Charlie Palmer at Bloomingdale’s South Coast Plaza as the Executive Sous Chef. There he worked closely with former Executive Chef Amar Santana and helped launch DG Burger – a casual burger offshoot of the restaurant. Today, Chef Kim proudly carries on the role of Executive Chef, offering guests bold flavors and interesting food, created to pair beautifully with the restaurants extensive collection of wines.