Chef Bill Kim of Belly Shack - Biography
Chicago Chef Bill Kim emigrated from Korea at 7 and got his formal culinary training at Kendall College. He then spent 15 years working in some of the world’s top French and Asian restaurants, including Ciboulette in France and as sous chef at Charlie Trotter’s. Kim was the opening executive chef of the Inn at Blueberry Hill in Massachusetts before returning to Charlie Trotter’s as chef de cuisine.
But it was as executive chef of Le Lan that Kim crystallized both his cultural and culinary experiences with the restaurant’s progressive Asia-inspired menu, earning him a 2008 StarChefs Rising Stars Award. That same year Kim opened his fast casual fantasy, Urbanbelly, a modern noodle and dumpling house that brought his imagination and internationalism to the fore. A second concept, Belly Shack, followed, highlighting pan-Asian cuisine with Latin notes and characteristic “Kim” creativity. In 2012, he opened Asian Barbecue spot BellyQ.