Urban Belly – Chicago, IL

Chicago Chef Bill Kim’s first formal kitchen duty was to roast and grind sesame seeds with a mortar and pestle, but it was enough to entice him into a career in cuisine. Already a grinding expert, the Seoul transplant, who emigrated at 7, got his formal training at the School of Culinary Arts at Kendall College. Little did he know he’d be spending the next 15 years working in some of the top French and Asian restaurants across the country, including Ciboulette in Atlanta and Charlie Trotter’s. There, he was eventually promoted to sous chef, followed by a year as sous chef at Trio. Hungry for more knowledge and experience, Kim took a position as executive sous chef at Susanna Foo’s eponymous Philadelphia restaurant, spent a year at Bouley Bakery, and opened the Inn at Blueberry Hill in Massachusetts as executive chef.

Learn more at https://www.urbanbellychicago.com/