Christopher Kim is the Executive Chef at David Burke Kitchen inside the James Hotel-Soho, serving hearty modern locally sourced American fare. Under his direction, the restaurant offers inventive takes on American classics, melding tradition and innovation with dishes like a reimagined carrot cavatelli, a carefully dry-aged burger layered with a classic New York cheddar, a melting pot roast and more.
After graduating from The Collins College of Hospitality Management with a bachelor of science in hotel and restaurant management in 2009, Kim enrolled in classes at The Culinary Institute of America in St. Helena, CA. He graduated in March 2010 eager to start his career and immediately began working as a prep cook at The Restaurant at Meadowood in St. Helena, CA where he further developed his skills in the kitchen and learned a true sense of urgency and organization. While there, the restaurant earned two Michelin stars, a proud and defining moment in Kim’s career. He then relocated to Los Angeles and took two jobs as chef de partie, one at Angelini Osteria and the other at the Bazaar by Jose Andres where he remained until late 2011.
Looking to expand his knowledge and learn from some of the best in the industry, Kim joined Stonehill Tavern by Michael Mina as Sous Chef, where he dedicated two years to executing an exceptional dining experience. While there, Kim took a sabbatical to nine different countries in Asia to learn more about different flavor profiles and techniques. Kim returned to Stonehill Tavern as Executive Sous Chef and further developed his own creative vision. In 2016, an opportunity called to the prestigious Kauai Grill at the St. Regis Princeville resort where Kim earned some high accolades and press for his creative and seasonal approach in cooking.
As a native of California, Kim is familiar with, and appreciates fresh & seasonal produce. He believes in respecting ingredients in their current state, only adding flavors and spices to enhance, never to mask, a taste. Under the direction of chefs Andres and Mina, Kim learned how to develop menus to complement the evolving seasons, which he brings to David Burke Kitchen. Kim continues to refine his personal style while providing diners with an experience that leaves them craving to return and creating a neighborhood hangout that embodies nostalgia and comfort. In his spare time, Kim visits restaurants around the city both to explore new neighborhoods and to spark inspiration.