John Kim joins Soigné Hospitality as Culinary Director, bringing more than 18 years of experience across Michelin-starred kitchens and restaurant leadership. A graduate of the Culinary Institute of America, John began his career in some of New York’s most respected kitchens, including Gramercy Tavern, where working alongside Chef Michael Anthony helped shape his approach to cooking and leadership. There, he developed a deep respect for ingredients, leading by example, and investing in the people around him.
He went on to serve as Chef de Cuisine at The Finch in Brooklyn, where the restaurant earned a Michelin star for two consecutive years. Most recently, John served as Corporate Chef for STARR Restaurant Group, overseeing culinary strategy across nine New York restaurants, including Le Coucou, Pastis, Buddakan, Babbo, and Le Café Louis Vuitton. During that time, he also mentored the executive chefs leading those kitchens and developed a leadership training program to support the next generation of culinary talent.

At Soigné, John works alongside Chef Gavin Kaysen, Chef Chris Nye, and the culinary team to support the kitchens across the group. He believes great hospitality starts with taking care of the people behind it, creating an environment where chefs and cooks can grow, feel supported, and do their best work.

John lives in Minnesota with his wife, Rebecca, and their two young daughters. After several years in New Jersey, the family recently made the move to Minnesota to begin their next chapter.