Chef David Shim of Cote - Biography

New York, NY

October 2018

A native of Seoul, South Korea, David Shim was pursuing a professional soccer career when he decided to pivot to culinary school. His first formative gigs were in formidable New York fine-dining restaurants: Gramercy Tavern, Veritas, and L’Atelier de Joël Robuchon.

In 2012, Shim joined the team at Kristabelli, a trendy Korean barbecue joint with individual crystal grills, where uniformed waiters grilled the meat tableside. His expertise in meat led Shim to M. Wells Steakhouse for work with Chef Hugue Dufour in Long Island City.
In 2017, Simon Kim, who owned Michelin-starred Piora, approached Shim about joining his dream Korean steakhouse concept, Cote. Although Kim had to ask three times, Shim eventually accepted the role of executive chef and has been met with rave reviews for his thoughtful mashup of classic American steakhouse dishes and modern Korean barbecue. Sommelier Victoria James runs the 1,200-bottle wine list, and a built-in dry-aging room readies meats for service at individualized smokeless grills. The New York Times bestowed Cote with two stars for its one-of-a-kind experience. Shim also is responsible for the street food-style menu at Undercote, the bar that has since opened below the restaurant. 

So far in 2018, Cote received a Michelin star, was hailed as “The Absolute Best Steakhouse in New York” by New York Magazine, and named “One of the Best New Restaurants in America” by GQ.