i. Biography
Korean American tasting-menu work in Los Angeles draws on discipline formed in exacting New York City and San Francisco kitchens. In Ki Kim’s case, that formation includes Atomix and Jungsik in New York City, and Benu in San Francisco, before the cooking settles into a language of memory, technique, produce, and restraint. “I moved to LA during the pandemic from NY. I came to LA to do a popup briefly and planned to move back to NY once it was over.” Ki has said.
The Ascent
Koreatown provided the first Los Angeles frame for this cooking, with Ki Kim working as chef at Kinn in Koreatown, Los Angeles (2021–2023). The next step was a defined kitchen-leadership role as Chef de cuisine at Meteora in Los Angeles (2024–2024), before the work moved into its own named room: chef of Ki (since 2025).
The Current Work
Modern Korean tasting-menu structure is the current format: nostalgic flavors handled through contemporary Korean cooking across a 12-course menu. Traditional Korean ingredients remain central to the work, with the cooking treated as active practice rather than preservation by repetition.
Signature
Signature dishes include Shark fin flounder.
Standing
Ki Kim has received MICHELIN Guide California: Young Chef Award (2025).
Profile updated July 2026
FAQ
Asked of Ki
What does Ki Kim currently do?
Ki Kim is chef at Kinn — Korean.
Where did Ki Kim work before?
Earlier in their career, Ki Kim worked at Kinn and Meteora.
What is Ki Kim known for?
Modern Korean tasting menus.
