Ki Kim

Chef Ki Kim's culinary philosophy is deeply rooted in the pursuit of "master craftsmanship" and a profound respect for ingredients, aiming to create food that is, at its core, "delicious." His vision for his restaurant, Ki, is to establish a sustainable environment not only for himself and his employees but also for his guests, prioritizing quality and creativity above mere profit. This ethos stems from his personal journey, including the challenges faced at his previous restaurant, Kinn, which instilled in him a desire for a more balanced and authentic approach to fine dining. His commitment to ingredients is paramount, believing they constitute "90% of cooking." Leveraging California's abundant produce, he frequents farmers markets three times a week, allowing his intimate 10-seat restaurant to be highly selective, fostering a "zero or close to zero waste" approach. His menu is a "contemporary approach based on traditional Korean ingredients, flavors and techniques," a reflection of his heritage and extensive training at esteemed Korean and international fine dining establishments. He also embraces a "next season" philosophy, akin to Japanese kaiseki's "hashiri," to constantly evolve his offerings with the freshest available produce. Ultimately, he strives to provide a heartwarming and genuine dining experience, a caliber of service inspired by his own therapeutic experiences as a diner. Chef Ki Kim's signature approach is characterized by a sophisticated integration of contemporary fine dining techniques with traditional Korean ingredients and flavors, honed through extensive training at Michelin-starred institutions like Benu, Jungsik, Atomix, and Blanca. His current restaurant, Ki, embodies "comfort and elegance" in an intimate multi-course counter tasting menu setting. Technically, he employs meticulous methods such as charring, dehydrating, and infusing ingredients, as seen in his celebrated grilled lettuce ice cream. His plating is precise, featuring artful dusting and careful slicing, creating dishes that are visually refined and conceptually profound. He also champions a "next season" or "hashiri" methodology, continuously adapting his menu to incorporate seasonal ingredients at their peak. Among his most legendary signature dishes are: * **Cod Milt (Shirako) Gimbap:** An alien-like orb of cod milt, tinted with a pale red-orange kimchi sauce, atop a tiny ball of rice and a cylinder of crispy bugak seaweed. * **Crispy Octopus with Octopus Head Sauce:** A dish where the unexpected crispness of the octopus meets a rich, flavorful sauce derived from the octopus head. * **Grilled Lettuce (Sangchu) Ice Cream with Caviar and Cheongju Cream:** A unique and innovative dessert that combines charred, dehydrated, and infused lettuce ice cream with a dollop of Astrea caviar and a slightly sweet, caramel-like reduction of traditional Korean rice wine. * **Lamb Saddle with Smoked Tomato-Stuffed Morels:** A dish that represents personal triumph for the chef, featuring a carved lamb saddle paired with morels and smoked tomatoes, showcasing his appreciation for global ingredients.

Career

• Chef-Owner at Naemo, Los Angeles
• Chef at Jungsik, New York City
• Chef at Atomix, New York City
• Chef at Benu, San Francisco
• Chef-Owner at Kinn, Los Angeles
• Chef at Vespertine, Los Angeles
• Chef at Meteora, Los Angeles
• Head Chef at Restaurant Ki, Los Angeles

Mentored by Jordan Kahn.