Simon Kim

Simon Kim is the owner of COTE New York City and founder of Gracious Hospitality Management. Since 2017, COTE has stood as a clear expression of his approach to hospitality, combining Korean barbecue with steakhouse discipline, USDA Prime beef, a large wine list, and classic but creative cocktails in an interactive dining setup. The room is controlled without feeling stiff and energetic without losing precision, with the table itself becoming part of the performance.

Kim has described his path in simple terms: “If I had two words to describe how I got here, I would say grit and resilience.” His hospitality career began in service floor roles after studying at Baruch College. He worked as a busboy, server, and bartender at Kori in Tribeca, New York, where he gained a practical understanding of how a dining room functions, from guest reception to pacing and the effect of small exchanges on the meal.

From there, his experience expanded through a series of positions that built his operational judgment across different kinds of rooms. He later worked at MGM Grand Las Vegas, first as a front-desk agent and then as manager of Shibuya. Back in New York, he moved through management roles at Blue Fin in Times Square, Matsugen in Tribeca, The Mark Restaurant in the Upper East Side, and Bouchon Bakery & Cafe in Time Warner Center.

He also served as co-founder of Piora in the West Village. Across these roles, his career developed through service, management, timing, and a steady refinement of pace and taste in spaces with different demands. Kim’s current hospitality portfolio extends beyond COTE New York. He is owner and operator of Undercote, COTE Miami, Coqodaq, and COTE Las Vegas. The sequence reflects a hospitality language developed across multiple cities while staying focused on a consistent idea of precision, movement, and social energy.

He has said he was inspired by the bustling markets and plazas in Rome, which he saw as public gathering places where people stop and rest. He wanted to mimic that atmosphere and create a social hub in Midtown. That idea shapes COTE, which is built for congregation and pause rather than ceremony for its own sake. The restaurant follows his brief as a lively, public-facing room where interaction, rhythm, and the energy of the dining table matter as much as the food.