Born and raised in South Korea, Chef Soogil Lim was originally majoring in Biology. His interest in culinary world was sparked when he went into a restaurant and saw a sign that said “Make People Happy.” It prompted him to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, he began his training in French cuisine at Daniel, one of New York’s most acclaimed fine dining restaurants. Through his hard work and great talent, he was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing his French technique, he became Executive Chef at Hanjan, where he ran the kitchen for 4 years. With the opening of his own restaurant, Chef Soogil Lim will blend the two backgrounds he knows best: French and Korean.
Early in his career, Soogil Lim, a native of South Korea, switched from academia — biology — to food, and eventually graduated from the Culinary Institute of America in Hyde Park, N.Y. He became a sous-chef at Daniel, then moved on to be executive chef at Hanjan in the Flatiron district. Now he’s on his own, with a personal take on Korean food. Brussels sprouts are tossed with pan-fried tofu, peanuts and crispy seaweed; a mung bean pancake is made with sprouts, kimchi and lard; root vegetables and soy sauce accompany braised short ribs; flaked cod comes with soy-braised radish; and spicy soft tofu with assorted seafood swim in a spicy seafood broth. His intimate restaurant, seating fewer than 40, is a study in neutral tones, enlivened with art and Korean pottery: 108 East Fourth Street (First Avenue), 212-529-3704, soogil.com.
Contact : SOOGIL
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