Chef
Nick Kim
- Discipline
- Chef
i. Biography
The Path
At the Culinary Institute of America, Nick Kim picked up the base that would carry through a kitchen career built through line work and repetition. The next stops were local French bistro dishwashing, then cooking at Michel's in Honolulu and L'Orangerie in Los Angeles, before Kim moved into Shuko in 2013 as chef and co-owner.
The Work Today
Eggs stay central to Nick Kim’s taste and approach, a compact preference that signals a kitchen mind drawn to precision and utility.
Career - Chef and co-owner — Shuko, New York City (2013–present) - Dishwasher — local French bistro - Cook — Michel's, Honolulu - Cook — L'Orangerie, Los Angeles Education: Culinary Institute of America
Signature
Nick Kim’s signature dishes include toro tartare topped with Oscietra caviar and apple pie dessert. The range points to a menu language that can move from luxury seafood to a familiar closing sweet without changing register.
FAQ What is Nick Kim's current role? As of 2026, Nick Kim is Chef and Co-owner. Where did Nick Kim train or study? Nick Kim trained at Culinary Institute of America. What is Nick Kim known for? Omakase and kaiseki menus.
