About Executive Chef/ Owner Edward
For the past 2 years, Edward Kim has been the Executive Chef at Mott St in beautiful Chicago. The restaurant holds up to 120 guests and specializes in New American cuisine. With over 10 years of experience, Edward wows us with a signature dish "Kimchi & Pork Shoulder Stuffed Cabbage".
Press & Awards
Bon Appetit America's Best New Restaurants 2014, Mott St Chicago Magazine Best New Restaurants 2014, Mott St Food & Wine Best Restaurant for Groups 2014, Mott St Michelin Bib Gourmand Recipient 2013, Mott St Thrillist Best New Restaurant in the Country List 2013, Mott St New York Times 36 Hours in Chicago 2014, Ruxbin GQ Magazine Best New Restaurants 2012, Ruxbin #9 Bon Appetit America’s Best New Restaurants 2011, Ruxbin #5 Details Magazine Top 10 Best New Asian Restaurant 2012, Ruxbin Time Out Eat Out Awards 2011: Breakout Chef of the Year Nominee, Ruxbin
Edward was born and raised in the northwest suburbs of Chicago. He attended New York University with a B.A. in political science intending to become a lawyer, but found his way into the culinary program at Le Cordon Bleu in Pasadena and decided to pursue a career in cooking. Before opening Ruxbin in 2010, Edward worked in various kitchens in New York and Los Angeles. He served as Chef de Cuisine at Elements Catering (Pasadena, CA) served an externship at Per Se as a commis, volunteered at Maru (Valencia, CA) for catering events and other odd jobs, worked Garde Manger at Meson G (Los Angeles, CA), and also grew up traveling to Korea to visit family where he would spend time working in his Uncle’s bakery. Currently he is the Executive Chef and owner of Ruxbin and Mott St. Edward's goal is both simple and difficult, to make food that tastes good. His restaurants have been honored with awards from Bon Appetit, GQ, Michelin, and the Chicago Tribune. He crafts a straight-forward yet progressive menu drawn from his culinary influences from French technique, Asian heritage, and travels. He transforms fresh and when possible, locally-sourced produce into thoughtful, approachable dishes.