Jonah Kim
Guest Chef at Restaurant Karu
Known for his innovative cuisine, American chef Jonah Kim has a background shaped by both his Korean heritage and training in acclaimed Japanese restaurants. His dishes often weave together Japanese and Korean flavours in surprising and delicious ways, with a focus on ramen, small plates and unique takes on classic dishes. A veteran of some of the United States’ most respected kitchens, Jonah’s culinary journey began in his hometown of Austin, Texas, at the famed Japanese restaurant Uchi. He later worked in New York City before becoming executive chef at Pabu, Michael Mina’s Japanese concept in Baltimore. His work has earned him the “Rising Star Chef of the Year” award.
Kim x Karu
Menu
At Karu, the festival begins with a slice of bluefin tuna, fed on locally sourced fish. In Karu’s and Jonah Kim’s collaborative menu Japanese and Korean flavours are combined with Nordic ingredients. The menu is served omakase-style to the entire dining room, simultaneously as a shared experience, showcasing every part of the tuna.
Why do you work in the culinary industry?
I love cooking and engaging with people.
What sparks your passion for creating and collaborating on culinary experiences?
Creating lasting memories for guests.
What matters most to you when it comes to dining?
The whole experience from start to finish. It's a memory that we're creating for people, so make it count.
Your food philosophy:
My experience and culinary background are very Japanese-French, shaped by learning to cook while living in NYC. I've learnt so much from meeting people from different parts of the world, and their influence shows in my cooking wherever I am. Starting out by learning sushi and showing hospitality while working in front of guests, I could see their expressions and reactions first-hand, which made me pay attention to small details to elevate the guest experience.
Your favourite drink in the evening or when going out to relax:
A nice cocktail to start, depending on where you plan on going. If not, the best water you can find.
Your favourite pizza:
NY-style, by the slice.
