Bill Kim

Posted on 05. Jan, 2010 by grace in Chefs, Chicago

Urbanbelly
3053 N. California Ave, Chicago, Il 60618 (773) 583-0500

Belly Shack
1912 N Western Ave, Chicago, IL 60647 (773) 252-1414

Born in Seoul Korea in 1968, William was first inspired to cook by his mother. In 1991 Kim enrolled in the School of Culinary Arts at Kendall College (Evanston, Illinois). While there, he completed his first apprenticeship at Le Titi de Paris (Arlington Heights, Illinois) under Chef Pierre Pollin, who remains one of his biggest influences. In 1993 Kim graduated from Kendall and accepted a position as Chef de Partie at Ciboulette (Atlanta, Georgia) under the acclaimed Chef Jean Banchet. After a year at Ciboulette, Kim joined Charlie Trotters where he spent the next 2 years working his way up to Sous – Chef at Trotters four star restaurant in Chicago, Illinois.

After a year stint as Sous – Chef at Trio Restaurant in Evanston, Illinois, Kim decided to move out East. He joined Chef Susanna Foo at her acclaimed restaurant in Philadelphia, Pennsylvania as Executive Sous – Chef. During his tenure there the restaurant was awarded four bells by Craig LaBan (Philadelphia Inquirer) in 1998.

Kim decided to move to New York City and spend a year at Chef David Bouley’s prestigious restaurant Bouley Bakery as Sous – Chef where Kim was inspired by Bouley’s “delicate touch”.

Shortly after, Kim was persuaded to move back to Pennsylvania by a former colleague, Mark Dombkoski, to join him as Executive Chef/Partner of Inn on Blueberry Hill in Doylestown, PA awarded three bells (Philadelphia Inquirer) under the tutelage of Chef Kim. This opportunity allowed Chef Kim to finally “run his own show” after years of working under some superstar chefs. The Inn on Blueberry Hill closed after three years and Kim moved back to Chicago and accepted the Chef de Cuisine position at Charlie Trotters from 2004 – 2005.

In January, 2006 Kim became the Executive Chef at Le Lan Restaurant in Chicago and received 3 stars from Chicago Tribune food critic Phil Vettel.

In August 2008, Kim opened Urbanbelly in Chicago’s Avondale neighborhood. Urbanbelly is the noodle and dumpling restaurant concept that Kim has always dreamed of doing.

The latest venture Belly Shack opened in October 2009. Belly Shack is collaboration between Chef Kim and his wife Yvonne. The menu is a mix of Asian and Latin flavors that is a nod to his wife’s Puerto Rican heritage.

The following is a list of recipes by Belly Shack, Bill Kim, Urbanbelly:

Tags: Belly Shack, Bill Kim, Urbanbelly