Michelin star Chef Jiho Kim

Chef Jiho Kim : Between korean tradition and modern culinary art

Chef Jiho Kim began his career as a pastry chef in 2004, refining his craft at L’Espalier in Boston and within Gordon Ramsay’s international restaurant group. He later served as Executive Pastry Chef at The Modern, a two Michelin-starred restaurant in New York’s MoMA. During the pandemic, he explored his Korean culinary heritage through pop-ups, leading to the opening of Joomak Banjum, which earned a Michelin star in its first year. Jiho is also the Chef/Owner of DDOBAR, known for his inventive yubutarts, a modern take on Korean yubuchobap.

At Joomak, Jiho will offer a testing menu that seamlessly blends New American cuisine with Korean flavors. Drawing from Jiho’s extensive pastry background, the menu emphasizes creativity, precision, and a playful approach to traditional dishes. Each course reflects his dedication to elevating familiar ingredients with modern techniques, while also incorporating Korean culinary influences such as fermentation, umami-rich components, and bold spice profiles.