Growing up in Korea, I dreamed of becoming an artist. It wasn't until I moved to America that I discovered my true passion was in making delicious, comforting food. Food that I could share with those around me. So, I started a new career. One that merged my love of art with my passion for food. I’m happy to say I’ve never looked back.
I studied the culinary arts at Le Cordon Bleu in Seattle, WA and was formally trained by Chef Shaun McCrain at Book Bindery. From there, I worked at the Hyatt Regency Hotel as a Junior Sous Chef — then at Copine, a contemporary American cuisine restaurant, as a Garde Mange and Chef de Partie, specializing in meat. Finally, I worked as the Sous Chef at Iconiq making French Japanese Cuisine.
Currently, I am the Executive Chef and Owner of Nine Tale where my dishes are a mix of French technique and Korean flavors.
Enjoy,
Chef Hyunji Kim
