Born and raised in Chicago’s northwest suburbs, Chef Edward Kim moved to the Big Apple, where he attended New York University, earning a B.A. in political science with the intention of becoming an attorney. Choosing to go in a different direction, Chef Kim enrolled in Pasadena’s Le Cordon Bleu, where he rekindled his passion for food and cooking, and graduated with a culinary degree.
After culinary school, Chef Kim honed his skills in various New York and Los Angeles kitchens under a number of acclaimed chefs and other respected individuals in the culinary community. He served as chef de cuisine at Elements Catering (Pasadena, CA); commis during an externship at Per Se; and garde manager at Meson G (Los Angeles, CA).
In 2011, Chef Kim - with the help of his wife, Jenny Kim, sister, Vicki Kim, and friend, Nate Chung - opened his first restaurant, Ruxbin, in Chicago’s Wicker Park neighborhood. Two years later, Chef Kim and his partners opened their second concept, Mott St, a more casual restaurant that showcases family-style fare in a relaxed environment.
Chef Kim’s goal is both simple and difficult: to make good food. His restaurants have been honored with awards and accolades from Michelin, Bon Appétit, The New York Times, Food & Wine, GQ, Details, and The Chicago Tribune. Chef Kim crafts a straightforward yet progressive menu drawing from his extensive culinary background, classic French training, Asian heritage, and widespread travels.