Meet Youngmin Kim | Private Event Chef

We had the good fortune of connecting with Youngmin Kim and we’ve shared our conversation below.

Hi Youngmin, what is the most important factor behind your success?
Finding differentiation from others and identifying a niche market are the most important factors for success. As a Korean chef working in the U.S., I may be perceived as a cultural and social minority, but I saw this as an opportunity to showcase my uniqueness and individuality.

In the U.S., where there are countless Western cuisine and Japanese chefs, fine-dining Korean chefs stood out as something special, especially in Los Angeles. My interpretation of Korean cuisine using Western culinary techniques captivated people with its distinct charm. As more people experienced my food, I gained greater recognition and was given opportunities to cater private events for celebrities.

Every encounter led to new opportunities, offering me diverse experiences and fresh challenges. By continuously embracing those challenges and seeking new opportunities, I was able to reach the level of success I have today.

Let’s talk shop? Tell us more about your career, what can you share with our community?
There are no easy challenges in life, and ten years ago, I arrived in the United States with limited resources, requiring me to build my life from the ground up. At that time, the experience felt incredibly overwhelming. My culinary journey began in Kentucky, where it was challenging to find individuals with a similar background. Subsequently, I relocated to Louisiana, Dallas, and Las Vegas to further refine my skills, yet there remained a limited interest in my identity and culinary expertise.

Introducing Korean cuisine in the United States proved to be a significant challenge; despite my confidence and pride in my dishes, it was difficult to engage those unfamiliar with Korean food. To bridge this gap, I focused on creating dishes that felt more accessible to a broader audience.

I began experimenting with the fusion of traditional Korean flavors and Western cooking techniques. For example, I developed dishes such as carpaccio drizzled with ssamjang—a blend of miso and Korean pepper paste—and braised short ribs accompanied by miso mash, striving to make them more inviting. After continually honing my craft, I eventually moved to Los Angeles, where I discovered a greater appreciation for Korean culture compared to other regions. This shift enabled me to present Korean cuisine using refined techniques to an audience that was more receptive and interested.

As more diners experienced my cooking and the demand grew organically, I recognized that my work was gaining the recognition it deserved. While I acknowledge that the distinctiveness of my culture and cuisine presents ongoing challenges, I remain dedicated to sharing the rich heritage of Korean food with others.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Los Angeles boasts numerous iconic landmarks, including Griffith Park and the Getty Center. However, one of its greatest advantages is the diverse climates and environments that can be experienced within a relatively short four-hour drive. In planning an itinerary for a visitor, I would allocate one day to exploring these landmarks, but I would also emphasize the variety of activities and the remarkable natural beauty that the area has to offer.

On the first day, we would begin with an exceptional coffee experience at the Paradise Cove Beach Café near Malibu. Following this, we would rent surfboards and wetsuits from a local establishment and take advantage of the optimal surfing conditions at Malibu Beach. As the day concludes, we would enjoy the stunning sunset at Leo Carrillo State Beach and finish the evening with a delightful meal of Korean samgyeopsal (Korean grilled pork belly), accompanied by refreshing beverages, prepared on the beach.

The second day would take us to Joshua Tree National Park, where we would appreciate the striking orange rock formations and distinctive trees, immersing ourselves in the natural beauty of the park. As evening approaches, we would hike to a nearby rock formation to enjoy a beverage while taking in the spectacular views of the night sky.

On the third day, we would venture to Big Bear Lake, where we would engage in skiing and snowboarding activities. After a day filled with excitement, we would retreat to a rental property with a hot tub, offering an excellent opportunity for relaxation and conversation.

Finally, on the fourth day, we would rise early to explore the expansive landscapes and breathtaking canyons of the Grand Canyon. On our return journey, we would stop at Perris Reservoir, where we would set up a relaxing area, enjoy a refreshing swim, and take a moment to reflect on the memories created during this unforgettable trip.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
The strongest support and influence behind my journey as a private chef in the U.S. can be traced back to my experiences at CJ, the Waldorf Astoria Hotel, and CLV (Concordia Language Villages) where I served as head chef.

At CJ, I had the incredible opportunity to learn from a seasoned head chef with two decades of experience in Western cuisine, alongside a highly skilled Korean chef. Their guidance provided me with not just culinary techniques but also a valuable understanding of kitchen operations. By collaborating and experimenting with various recipes, I was exposed to a wide range of dishes, ingredients, and cooking methods that would have been hard to come by in any single restaurant. The chance to learn directly from these esteemed chefs, who are renowned even in Korea, played a pivotal role in shaping my culinary philosophy and practices. During my time at CJ, I had the incredible opportunity to be part of the chef team for major events that drew Hollywood celebrities, Korean actors, K-pop stars, and CEOs from leading film companies. I am genuinely grateful for their mentorship and the unique experiences I was able to enjoy.

My time at the Waldorf Astoria, a prestigious landmark in Las Vegas renowned for its luxurious dining experience, provided me with invaluable insights into the intricacies of American dining establishments. Immersed in a fast-paced environment, I learned the importance of precision and consistency in delivering exceptional service to a diverse clientele. Concurrently, my role as head chef at CLV, a vibrant culinary destination known for its innovative menu, equipped me with essential leadership skills. I discovered the significance of fostering strong relationships with my team, understanding that a cohesive unit is vital for success in the kitchen. Each chef I collaborated with, along with my colleagues and the organizations I had the privilege to work alongside, acted as mentors in their own right. Their unique perspectives and experiences enriched my culinary journey, and it was a tremendous honor to collaborate with them, further enhancing my craft and passion for the culinary arts.

Finally, I want to express my heartfelt gratitude to my partner, Yuki. As a business owner herself, she has offered me practical advice whenever I’ve faced cultural or business hurdles. She has been my unwavering support system, providing both emotional and practical guidance. Yuki is like a compass, navigating me through every challenge and starting point along the way.

Website: https://www.yomicook.com

Instagram: https://www.instagram.com/yomichef