i. Biography
Hooni Kim is the chef and owner of Meju in Queens, New York City. The restaurant earned a Michelin Guide Star in 2023 and again in 2024, recognition that sits on Korean cooking shaped by classic technique and natural ingredients. Kim frames the work plainly: “Meju is my way of defining what traditional Korean food is.” The point is not preservation as a fixed posture, but a practiced interpretation of tradition, carried by discipline and close attention to what ingredients can become.
Coming Up
Training at Daniel and Masa gave Hooni Kim a foundation in discipline and control, and that structure remains visible in the way his cooking is described: exacting, but not narrow. Those kitchens helped set the terms for an approach that brings fine-dining precision into a Korean culinary language, with elegance treated as a result of method rather than decoration. Today, Hooni is chef and owner of Danji, chef and owner of Hanjan, chef and owner of Meju, and founder of Yori Chunsa. The sequence reads as a working roster, not a résumé flourish: ownership here functions as a creative instrument, part of how Kim cooks, how he thinks, and how he positions himself within New York City’s restaurant landscape.
Where They Are Now
The current scope of Hooni Kim’s work is spread across several addresses, and that breadth reflects endurance as much as range. He is chef and owner at Danji in New York City, chef and owner at Hanjan in New York City, and chef and owner at Meju in Queens, New York City. The restaurants differ in identity, but they share a disciplined hand and a consistent commitment to flavor. At Meju, the stated position is direct: “I rely very much on nature for my cooking.” That line clarifies the operating logic of the kitchen. Technique is used in service of flavor, texture, appearance, and ingredients described as natural, wholesome, and nutritious. In this frame, polish is not separate from authenticity; it is one of the ways Kim reaches it. Ownership is also a long practice, not a recent label. Kim says, “I've been running my own restaurants for 15 plus years.” The remark points to repetition, endurance, and a point of view sharpened over time. Danji remains a restaurant with its compact list of named dishes, Hanjan continues as another New York City address under his direction, and Meju is the site where his definition of traditional Korean food has drawn Michelin Guide attention.
Signature
Hooni's signature dishes include Bulgogi Beef Sliders, Soy poached sablefish with rice, Ttokbokki, and Crispy and soft tofu.
In Their Words “I've been running my own restaurants for 15 plus years.”
Honors
Hooni's honors include Michelin Guide Star (2023, 2024).
Profile updated July 2026
FAQ
Asked of Hooni
What is Hooni Kim's current role?
Hooni Kim is Chef and Owner.
Where did Hooni Kim train or study?
Hooni Kim trained at Daniel and Masa.
What recognition has Hooni Kim received?
Michelin Guide Star (2023).
