Sam Kim

Sam Kim


Former Executive Chef at 1789 Restaurant


The ability to use cooking as a creative outlet, and seeing the joy in our guests eyes after they take their first bite of our food, inspires me and my team daily.


EXPERIENCE
EDUCATION
One of my mentors once told me: "Learn to do it right, then learn to do it fast." This has stuck with me ever since and I try to instill this into my team's work ethic!
My time spent at Per Se showed me how to break down and close a kitchen properly. This is so valuable, and it sets your team up for the next shift.
You must be organized and keep you station clean. These are some of the most important skills you must have in order to be successful in the kitchen.
When hiring, I look primarily for a great attitude over skills.
Just to name a few, some of my favorite cookbooks are Larousse Gastronomique, Modernist Cuisine, Escoffier Le Guide Culinaire, French Laundry, and Eleven Madison Park: The Cookbook; but there are too many good cookbooks out there!

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