About Moon Ki Kim
Our Head Chef
I’ve spent more than a decade of my life in the kitchen.
I didn’t start with a grand plan or a dream of becoming someone famous. I simply loved cooking. I loved working with my hands, creating something from simple ingredients, and seeing people enjoy the food I made.
Somehow, that passion became my career — and eventually, a big part of who I am.
Over the past 10+ years, I’ve had the opportunity to work in many different types of kitchens, from independent restaurants and all-you-can-eat concepts to omakase and hotels.
Every kitchen was different.
Different people, different standards, different styles of food. And every time I stepped into a new environment, I found myself learning all over again.
There were plenty of difficult days.
Long hours on my feet, endless tickets, stressful services, and nights when I went home completely exhausted. Even when I thought I had become good at what I did, a new kitchen would remind me how much more there was to learn.
But somehow, I kept choosing this life.
And over time, I understood why.
For me, cooking has never been just about putting food on a plate. Every ingredient I choose, every cut I make, and every dish I send out carries a little piece of the experience I’ve built over the years.
And when someone genuinely enjoys something I’ve created, even the hardest day can feel worthwhile.
Today, at 38, I have more experience and confidence than I did ten years ago. I take pride in what I do and in the chef I’ve become.
But I also know there is still so much more to learn
In fact, the longer I cook, the more I realize how deep this craft really is.
And that’s what keeps me going.
After more than a decade in the kitchen, I can still say that I genuinely enjoy what I do.
Maybe that is what I’m most proud of.
I’m still learning.
I’m still growing.
And I still love to cook.