Jiho Kim of
A Seoul, Korea native, Jiho Kim has been fascinated with the culinary arts since a young age. He pursued his passion at the Kyung Ju Hotel School in his home city, completing two intense years of training to receive the Korean National Culinary Certification. His fervor for the sweeter side of cuisine, however, led him to earn an additional specialized certification in chocolate, confectionary, cakes, patisserie, and show pieces. Kim has also studied with master artisans, Meilleur Ouvrier de France (MOF) Chefs, in his field over the course of his 15-year career.
Kim began his professional career at the five-star Renaissance Hotel in Seoul, where he spent more than 10 years as pastry chef. During his time there, Kim sharpened his skills while leading a team of more than 20 chefs to produce large-scale banquet and fine dining pastry dishes. All the while, Kim represented the hotel in individual and team culinary competitions, creating grand chocolate and sugar showpieces.
Kim moved to the US to propel his career forward on new shores; he launched his US pastry career in the kitchen of Sandrine Bistro in Boston, followed by a year at Viridian Restaurant in Washington, DC, where he designed and implemented the pastry program. Kim returned to Boston in 2006 and joined the L’Espalier team. Kim creates his small masterpieces in the L’Espalier kitchen and is always evolving his techniques and menus.