Tony Kim

At a Glance - Current role: executive chef. - City: New York City, United States. - Year tied to the role: 2018. - Signature work: spicy oxtail rice cakes.

Signature

The signature dishes show a cook working across familiar forms without losing edge: smoked pork ramen, French dip, and spicy oxtail rice cakes. Each one carries a different kind of weight, from the smoke and warmth of the ramen to the savory pull of the French dip, and then to the sharper imprint of the rice cakes. Tony Kim’s name attaches to a set of dishes that are recognizable, but not interchangeable. That mix matters in New York City, where an executive chef has to give a kitchen a readable identity and keep it consistent. Since 2018, Tony Kim has done that work from the executive chef role, with dishes that suggest control of flavor, texture, and pace. The strongest marker is the signature dish itself: spicy oxtail rice cakes. Around it sit smoked pork ramen and French dip, each adding another angle on the same kitchen logic. Together, they place Tony Kim in the register of chefs whose food is meant to be remembered for how it is composed, not for how loudly it announces itself.