Beverly Kim

AGE: 32
PROFESSION: Chef de Cuisine, aria restaurant at Fairmont Chicago
CULINARY EDUCATION: AAS in Culinary Arts, Kendall College
FAVORITE SIMPLE FALL RECIPE: Pan-seared trout served with roasted spaghetti squash and a brown butter citrus sauce. 

Beverly Kim works as the Chef de Cuisine at aria restaurant in Chicago, IL. She has enjoyed an illustrious career, working at some of Chicago’s premiere restaurants and hotels. Influenced by her mother’s cooking, Beverly’s culinary style is modern Asian cuisine that incorporates many locally sourced products. She believes in cooking from her heart because if it excites her, it will excite others too.Read More

AGE: 32
PROFESSION: Chef de Cuisine, aria restaurant at Fairmont Chicago
CULINARY EDUCATION: AAS in Culinary Arts, Kendall College
FAVORITE SIMPLE FALL RECIPE: Pan-seared trout served with roasted spaghetti squash and a brown butter citrus sauce. 

Beverly Kim works as the Chef de Cuisine at aria restaurant in Chicago, IL. She has enjoyed an illustrious career, working at some of Chicago’s premiere restaurants and hotels. Influenced by her mother’s cooking, Beverly’s culinary style is modern Asian cuisine that incorporates many locally sourced products. She believes in cooking from her heart because if it excites her, it will excite others too. If she were a food, she says, “I would be kimchi since it is funky, spicy and addictive which matches my eccentric, yet soulful personality.”