i. Biography
The Path
Training at the Culinary Institute of America gave Brian Kim a formal base before Family-run Korean restaurants taught him the pace, discipline, and repetition of service. That grounding carried into his early work as co-founder at First restaurant with friends, then into ownership at Oiji in East Village, New York (from 2015). The through line across those roles is control of the full dining room equation: food, service, and design. He is now owner and Executive Chef of OIJI MI (since 2022) and chef of Bōm (since 2024).
Signature
The ribeye is one of Brian Kim’s signatures, including a thirty-day dry-aged ribeye. He describes it as a rib-eye hybrid between Japanese wagyu and Australian wagyu.
In Their Words “Brian Kim spent a lot of time conceptualizing each part of the dining experience—the service, the food, the design.” “This is a rib-eye hybrid between Japanese wagyu and Australian wagyu.”
Acclaim
Brian Kim received a Michelin star for OIJI MI.
Profile updated August 2026
FAQ
Asked of Brian
What is Brian Kim's current role?
As of 2026, Brian Kim is Owner and Executive Chef.
Where did Brian Kim train or study?
Brian Kim trained at Culinary Institute of America.
What recognition has Brian Kim received?
Michelin star for OIJI MI.
