Farm to City
The International Restaurant and Foodservice Show of New York rolls into town every March with a vast array of vendors and displays. From kitchen equipment
Soogil
Photo by Michael Tulipan via Soogil
Born and raised in South Korea, Chef Soogil Lim was originally majoring in Biology. His interest in culinary world was sparked when he went into a restaurant and saw a sign that said “Make People Happy.” It prompted him to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, he began his training in French cuisine at Daniel, one of New York’s most acclaimed fine dining restaurants. Through his hard work and great talent, he was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing his French technique, he became Executive Chef at Hanjan, where he ran the kitchen for 4 years. With the opening of his own restaurant, Chef Soogil Lim will blend the two backgrounds he knows best: French and Korean.
Featured Salads provided by Chef Soogil Lim
on July 19th, 2022:
Soy Glazed Chicken Breast with Udon Noodles,
Mesclun Greens, Broccoli, Pickled Kumquat, & Yuzu-Soy Vinaigrette
Tofu with Udon Noodles, Mesclun, Broccoli,
Pickled Cumquat, Shiitake Mushrooms,
Sesame Seed Vinaigrette
Featured Salad provided by Chef Soogil Lim
on April 29th, 2021:
Soy Glazed Chicken Breast with Udon Noodles,
Mesclun Greens, Broccoli, Pickled Kumquat, & Yuzu-Soy Vinaigrette
Featured Salad provided by Chef Soogil Lim
on January 21st, 2021:
Tofu Salad with Broccoli, Shiitake Mushrooms,
Pickled Kumquat, Mesclun Greens, & Wild Sesame Dressing
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