Chef Naomi Kim’s unique background spans award winning restaurant kitchens and catering companies around Manhattan and Asia. Over the last decade, she has mastered various techniques and led teams in award winning kitchens that specialize in French, Italian and Szechuan cuisine. She has worked under the tutelage of famed Chefs: April Bloomfield of The John Dory Oyster Bar (The Ace Hotel), Danny Bowien and Angela Dimayuga of Mission Chinese.
After graduating with a Psychology major in pre-medical studies at The George Washington University, instead of pursuing medical school, she decided to embark on her culinary journey at a farm-to-table restaurant in Seoul, South Korea. By the recommendation of celebrity Chef Yonaguni Susumu, she returned to New York where she soon graduated from The French Culinary Institute (currently known as ICC). She has staged at Blue Hill Stone Barns (NYC) and moved her way up in restaurant kitchens and catering companies, such as Naturally Delicious and Della Terra Catering.
She then went on to become Executive Sous Chef of Le French Diner, an award winning bistro in lower Manhattan. Over the last 3 years, she helped the team win placements in publications like Infatuation NYC among others. Through this experience, she gained invaluable knowledge in sustainability practices, organic gardening and the use of regionally sourced ingredients in seasonal menus. Throughout her time here, she’s maintained a book of high profile regulars, and has fostered genuine connections with customers through working in an open kitchen environment.
At DineDK, she hopes to apply her classical training and culinary expertise to create an elevated and unique dining experience for customers that is both simple yet unforgettable.