Check Out Youngmin Kim’s Story

Today we’d like to introduce you to Youngmin Kim

Hi Youngmin, we’d love for you to start by introducing yourself.
If I had to sum up my twenties in two words, they would be freedom and romance. I longed to travel and pursue my passions, and cooking became my pathway to achieve that dream. Regardless of where you find yourself, meals play a central role in bringing people together. It’s at the dining table that we bond with loved ones, catch up with friends, and celebrate with family. This is why I chose cooking as my means to explore the world; it allowed me to dive deeper into various cultures.

Throughout my journey, I had the opportunity to cook in three countries and six states, where I made friends, created lasting memories, and refined my skills. Early on, I took on various roles, from head chef to private chef in Hollywood, each experience adding to my diverse and invaluable journey in the culinary world.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Navigating culture, discrimination, legal status, and finances—every aspect of my arrival in the U.S. posed a challenge. I began my culinary journey at the age of 23. Starting later than my peers meant I had to put in extra effort and forge my own path. The individuality and freedom found in American culture starkly contrasted with Korea’s more conservative, collective mindset. Additionally, my legal status as a foreigner placed significant limitations on me.

Above all, financial struggles took a toll on me. I arrived in Kentucky with no money, no connections, and no job opportunities. I took on any work I could find, but I was so broke that I often went to church on Wednesdays and Saturdays just to get leftover food. I felt a deep hunger, both physically and emotionally, compounded by a heavy sense of loneliness.

Yet, whenever I found myself on the brink of giving up, support from my American host family and the chefs I worked with lifted me up. Their encouragement helped me persevere. Ultimately, I succeeded—I became a private chef for Hollywood celebrities.

The journey to realizing a dream is never straightforward. However, the hardships I endured transformed into invaluable experiences that shaped my career. I am forever thankful for the colleagues and families who accompanied me on this path.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I work across various cooking-related fields, but my main focus is as a private Korean chef. Unlike catering, my role involves preparing exclusive, high-end multi-course meals in intimate settings for a select group of VIPs. My primary clients include politicians, Hollywood celebrities, and CEOs of major corporations, and I cater to a range of events, from business meetings to birthday celebrations. It has been both an honor and a unique experience to meet and cook for such distinguished individuals.

These days, Korean food is widely available throughout the U.S., often seen as casual and budget-friendly. However, the richness of Korean cuisine runs deep, with every dish telling its own story. I aim to showcase this depth while presenting Korean food in a way that feels both familiar and luxurious to American clients. As I refined my approach to Korean fine dining, I found that more and more clients began to appreciate it, which has been incredibly fulfilling.

Are there any books, apps, podcasts or blogs that help you do your best?
Five years ago, if you wanted to learn how to cook, you had to put in hard work at a restaurant, gaining experience through hands-on practice and traditional recipes. Nowadays, though, you can simply relax in bed and binge-watch countless YouTube videos to discover whether French chef Pierre Gagnaire opts for beurre blanc or velouté sauce in his seafood dishes. The sheer volume of available information can be quite overwhelming.

That said, I strongly recommend turning to cookbooks. While YouTube offers a wealth of information, it often falls short in terms of depth. Much of the content is crafted for a broad audience, which leads to essential professional and technical insights being overlooked. This is precisely why I rely on books as my primary resource for mastering the art of cooking.

Among the ones I cherish, *The French Laundry Cookbook* by Thomas Keller and *Food Fights & Culture Wars: A Secret History of Taste* have profoundly enriched my journey as a chef.

Contact Info:

• Website: https://www.yomicook.com
• Instagram: https://www.instagram.com/yomichef