i. Biography
Kwang Uh has been chef and co-owner of Shiku in Los Angeles since 2021, the defining role in a career shaped by Seoul, formal culinary training, and independent restaurant ownership. Originally from Seoul, South Korea, he studied at the Culinary Institute of America before building restaurants in Los Angeles as an owner and co-founder.
The Path
Kwang Uh trained at Culinary Institute of America.
The Work Today
Since 2021, his work has centered on the restaurant, where his title combines chef, co-owner, owner, and co-founder responsibilities. He has described the physical and emotional brief with precision: "After first seeing the site, we needed to offset the industrial space, to make people feel more warmth and comfort, which is our mission at the restaurant."
Signature
Kwang's signature dishes include kimchi fried rice, celeriac pasta with sunchoke chips, koji-cured egg noodle bowls, and pineapple-laced kimchi fried rice.
In Their Words “After first seeing the site, we needed to offset the industrial space, to make people feel more warmth and comfort, which is our mission at the restaurant.”
Acclaim
The major dated milestones in Uh’s career are ownership-based: Baroo in 2015 and Shiku from 2021. Those roles place him among Los Angeles chefs whose work is tied directly to building and running their own restaurants.
Profile updated July 2026
FAQ
Asked of Kwang
What is Kwang Uh's current role?
As of 2026, Kwang Uh is Chef and Co-owner.
Where did Kwang Uh train or study?
Kwang Uh trained at Culinary Institute of America.
What recognition has Kwang Uh received?
James Beard Award — Best New Restaurant nomination.
