Hospitality Series Pt. 3: Simon Kim on Breaking Steakhouse Rules, Redefining Fried Chicken, and Going Global!!
It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss:
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Reinventing the steakhouse by blending Korean BBQ with classic American fine dining
-
Building COTE and COQODAQ and redefining what a modern restaurant can be
-
Betting on yourself: overcoming investor doubt and financial pressure
-
The role of the restaurateur as a “producer” behind the scenes
-
Creating the perfect dining experience
-
Balancing creativity with business realities in today’s restaurant industry
-
What it really takes to scale a restaurant brand across cities and markets
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Walk-In Confession: Facing racism in fine dining while working the floor
Follow Simon: @simonkimnyc
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
More description
It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss:
-
Reinventing the steakhouse by blending Korean BBQ with classic American fine dining
-
Building COTE and COQODAQ and redefining what a modern restaurant can be
-
Betting on yourself: overcoming investor doubt and financial pressure
-
The role of the restaurateur as a “producer” behind the scenes
-
Creating the perfect dining experience
-
Balancing creativity with business realities in today’s restaurant industry
-
What it really takes to scale a restaurant brand across cities and markets
-
Walk-In Confession: Facing racism in fine dining while working the floor
Follow Simon: @simonkimnyc
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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