������ý

A graduate of Barnard College, Kim came to ICE after she decided to forgo law school and pursue her true passion—cooking. After graduation, Kim opened The Good Fork in Red Hook, Brooklyn with husband/partner Ben Schneider. Since its opening, The Good Fork has been written up in numerous top publications, including The New York Times, The New Yorker, Bon Appetit, Food & Wine and GQ Magazine. In 2007, Time Out Magazine awarded The Good Fork “Best New Brooklyn Restaurant” and “Best New Neighborhood Joint.” 

The Good Fork became a cookbook—authored by Kim, of course—in 2016, and it has made the Michelin Guide’s Bib Gourmand list and the “Essential Eater 38” list several years running, and  

More recently, Kim and  Schneider opened Korean BBQ and karaoke bar Insa, which received 2 stars from The New York Times' Pete Wells, and revitalized and re-opened the legendary Gage & Tollner, both in Brooklyn. Both concepts earned The James Beard Foundation nominations for Kim—as a semifinalist for Best Chef: New York in 2019 (Insa) and 2023 (Gage & Tollner).

Gage & Tollner originally opened in 1879, and was named "One of the World's Best Seafood Restaurants" in the first-ever annual Restaurant Awards in 1952. The original concept closed its doors in 2004, but was revived by Kim and Schneider, along with partner St. John Frizell, in 2021 and by 2022 was named one of Bon Appetit's "50 Best New Restaurants."

Kim is also a consulting chef Virgin Voyages, the cruise division of the massive international hospitality brand.

Of her time at ICE, she says, “I met some really great people at ICE, teachers and students alike and our friendship continues. It’s the first community of like-minded people that you meet, and it lays a great foundation for relationships in this industry.”