Chef Edward Kim, the acclaimed chef of Mott St restaurant in Chicago. He will speak in the Center’s series on “What Is Design?” In an interview led by a moderator, Chef Kim will give his perspective on designing culinary dishes and menus for his restaurants, from idea to preparation and the creative process as a chef.
Chef Edward Kim crafts a straight-forward yet progressive menu drawn from his culinary influences from French technique, and Asian heritage. He transforms fresh and locally-sourced produce into thoughtful, approachable dishes. Edward was born and raised in the northwest suburbs of Chicago. Kim intended to become an attorney but eventually found his passion in the culinary arts. He is a graduate from New York University with a B.A. in political science, and a culinary graduate of Le Cordon Bleu in Los Angeles.
He is the owner and Executive Chef of Mott St and Mini Mott, earning distinctions as one of the top 50 best new restaurants in the country by Bon Appétit magazine, one of Chicago’s best restaurants by Condé Nast Traveler, and a James Beard semifinalist for Best Chef Great Lakes. Chef Kim’s first restaurant was the widely acclaimed Ruxbin.