i. Biography
"I don't eat things that are super sweet." At Kasama in Chicago, Illinois, USA, Genie Kwon’s desserts are built on that kind of restraint: sweetness measured, texture allowed space, and each bite calibrated for balance rather than excess. The work reads with the discipline of a Pastry Chef who treats composition as the point, not just decoration. Even her comment on Danishes points to the same logic. "When I eat a square Danish, I never get all of the filling in every bite," she says, and that practical observation sits close to the center of her method: shape the pastry so it eats cleanly, and make every bite count.
Coming Up
Kwon trained in the Newbury College culinary management program before moving into pastry, building skill with a steady, deliberate pace. In Chicago, IL, she continued as Pastry Chef at BOKA and Pastry Chef at GT Fish & Oyster, then stepped into Pastry Chef and part-owner at Oriole in Chicago, IL (from 2017), a role that widened her scope beyond production alone. By the time she arrived at Kasama (2020–present), the work had accumulated into a wider set of responsibilities. Today, Kwon is Pastry Chef and co-owner of Kasama, where pastry sits inside both the creative and operational life of the restaurant. That position gives her a direct hand in the dessert program and in the way the room is shaped around it.
Where They Are Now
At Kasama in Chicago, Illinois, USA, Kwon works at the point where authorship meets ownership. That dual role gives her desserts a grounded quality: they belong to service, they sit in conversation with the rest of the menu, and they reflect the restaurant’s point of view without trying to overpower it. Her style shows a clear sense of when to push and when to hold back. Her halo halo is a useful read on that approach, blending her own flavors with her mother-in-law's recipe for leche flan. The dish carries inheritance without turning decorative, and interpretation without losing structure. "I wanted to make something like that for Chefs’ Playground," she has said, which places the work in the practical register she favors: familiar forms, handled with care and made to fit the room.
Signature
Genie's signature dishes include Black Truffle Croissant, Mango Tart, Corto Olive Oil Ice Cream, coconut pineapple croissants, and chorizo Danish sandwiches. Taken together, the list shows a pastry program that moves across sweet and savory, using contrast as a working tool. The range is broad, but the through-line is clear: each item is built to land with definition, not noise.
In Their Words “When I eat a square Danish, I never get all of the filling in every bite.” “We shape the Danishes the way we do so that they're easily eatable.”
Profile updated July 2026
FAQ
Asked of Genie
What is Genie Kwon's current role?
Genie Kwon is Pastry Chef and Co-owner.
Where did Genie Kwon train or study?
Genie Kwon trained at Newbury College culinary management program.
What recognition has Genie Kwon received?
Food & Wine Best New Chefs (2022).
Explore
In the same rooms
