Originally from Orange County California, Tony Kim got his start in the culinary industry by working in the front of house side of restaurant operations. After spending time at a few different establishments, he began to transition to the kitchen where he worked his way through the hierarchy until becoming the executive chef at Hashigo in July 2007. After 4 years running the Costa Mesa California located Korean restaurant, Kim was recruited to move across the country to New York City where joined Le Colonial as the kitchen’s executive sous chef in August 2011.
Two years later, Kim left Le Colonial to join David Chang’s Momofuku Restaurant Group, bouncing between properties over the course of two years before being promoted to executive chef in 2015.
After three years at the helm of Chang’s first restaurant, expansion plans were introduced for the New York City restaurant landmark. In November 2018, a second Manhattan located Momofuku Noodle Bar opened inside the shops at Columbus Circle in the Time Warner Center with Kim creating a brand new menu for the larger and more modern second Noodle Bar.
A Momofuku veteran who was in charge of overseeing David Chang’s most prized restaurant right up until the coronavirus pandemic, chef Tony Kim now lies in wait for the next opportunity in the industry to make something that was once special, special again.