The team at Proxi has announced the appointment of Jennifer Kim as the new Chef De Cuisine to helm the kitchen alongside Executive Chef Andrew Zimmerman. Within their new role, Kim will develop new menu items and help oversee and manage kitchen staff. Kim will also serve as a leader on the team and assist with training and further developing the skills of team members.
“We’re thrilled that Jennifer has joined the Proxi team,“ said Executive Chef Andrew Zimmerman adding, “They are one of Chicago’s most celebrated chefs who brings over a decade of culinary leadership with them, and we know they will bring fresh perspectives and exciting innovations to our teams.”
A second-generation Korean American, Kim was born and raised in Chicago. After leaving the University of Illinois, Kim decided to enroll in culinary school at Kendall College During their studies, they simultaneously started working under David Posey at Blackbird, whom they note had a large influence during the start of their career. They then traveled to the south of France to spend a summer at the one-Michelin-starred Le Bistro des Saveurs before returning to Chicago to work at Avec, while also helping open One Off Hospitality’s Nico Osteria.
The team at Proxi has announced the appointment of Jennifer Kim as the new Chef De Cuisine to helm the kitchen alongside Executive Chef Andrew Zimmerman. Within their new role, Kim will develop new menu items and help oversee and manage kitchen staff. Kim will also serve as a leader on the team and assist with training and further developing the skills of team members.
“We’re thrilled that Jennifer has joined the Proxi team,“ said Executive Chef Andrew Zimmerman adding, “They are one of Chicago’s most celebrated chefs who brings over a decade of culinary leadership with them, and we know they will bring fresh perspectives and exciting innovations to our teams.”
A second-generation Korean American, Kim was born and raised in Chicago. After leaving the University of Illinois, Kim decided to enroll in culinary school at Kendall College During their studies, they simultaneously started working under David Posey at Blackbird, whom they note had a large influence during the start of their career. They then traveled to the south of France to spend a summer at the one-Michelin-starred Le Bistro des Saveurs before returning to Chicago to work at Avec, while also helping open One Off Hospitality’s Nico Osteria.
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