Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Experience Born in Seoul and raised in Chicago, Bill Kim's early culinary career was fully immersed in the world of fine dining. He worked with revered chefs Pierre Pollin at Le Titi de Paris and Jean Banchet at Ciboulette. Bill took on the position of chef de cuisine at Charlie Trotter's before running the kitchen at the French-Asian Le Lan. When he opened his first restaurant urbanbelly in 2008, Bill finally had the opportunity to solidify his signature style by merging his Korean heritage with the food of his Midwestern upbringing, using his classical training in a casual setting. He has put his stamp on several more ventures, including Chef Bill Kim's Ramen Bar and Chef Bill Kim's Pizza and Parm Shop. Bill teamed up with Crate & Barrel to open the retailer's first in-store full-service restaurant, The Table at Crate, in 2019. Education Bill Kim graduated from Kendall College in Chicago with a degree in Culinary Arts. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.