Edward Kim

Where They Are Now

Lineage shows up in the way the pantry is treated: as a place where Chicago, Korean background, and multiple other ingredient traditions can sit in the same working vocabulary. Edward Kim has said as much in plain terms: “I grew up in Chicago, I have a Korean background, but in my cabinet I have all these different ingredients, different ethnicities.” Training came through NYU and California's Le Cordon Bleu before the kitchen work moved into a high-standard line environment, including a stint as chef at Per Se in New York City. That path now runs through three active posts: owner and chef of Ruxbin (since 2010), owner and chef of Mott St. (since 2013), and chef of Mu Gong Noodles.

Career - owner and chef — Ruxbin, Wicker Park, Chicago (2010–present) - owner and chef — Mott St., Wicker Park, Chicago (2013–present) - chef — Mu Gong Noodles, Taichung, Taiwan - chef — Per Se, New York City Education: NYU; California's Le Cordon Bleu

Signature

The work is globally influenced, but the point is not novelty for its own sake. Edward Kim builds from a mixed cabinet of references, with Chicago and Korean background set alongside other ethnic ingredients in a single working frame.

In Their Words “I'm still blown away that people enjoy the food that I make.”

FAQ What is Edward Kim's current role? As of 2026, Edward Kim is Owner and Chef. Where did Edward Kim train or study? Edward Kim trained at NYU and California's Le Cordon Bleu.