Chef Misun Kim

I am a professional chef with 30 years experience, who started my journey when I attended the New York Restaurant School. I honed my pastry skills while working as an extern at the four-star French restaurant Chanterelle under the guidance of owner and Executive Chef David Waltuck. I then attended and graduated from the Culinary Institute of America in Hyde Park, NY. During my time there, I completed an externship at the prestigious the Waldorf-Astoria Hotel in NYC, learning from Executive Chef John Doherty. After graduation, I joined Chef Jean-Georges Vongerichten’s restaurants, Vong and Mercer Kitchen in NYC. My career continued at the Nee York Palace Hotel where I produced high quality meals under Executive Chef James Staiano.

In2002, I joined the prestigious the Ritz-Carlton Hotel, Central Park South, NYC, under Executive Chef Gabriel Kreuther. I enjoyed a successful career at the Ritz-Carlton over an 18-year career. In 2005, I opened NAGOMI, a Japanese restaurant in SOHO, NY with my family. NAGOMI enjoyed 15-year run.

After retiring from the corporate world, I continue to enjoy free-lancing as a personal/private chef, cater and cooking class instructor.