Beverly Kim, Kendall College Alumnus and Top Chef Finalist, to teach at Kendall

Chef Kim will be a guest instructor for Kendall’s winter quarter


Kendall College Chicago

Kendall College School of Culinary Arts welcomes alumna, celebrated Chicago-based chef and Top Chef Season 9 finalist, Beverly Kim, back to campus as a guest instructor for the winter quarter.  Chef Kim will be instructing and coaching her class through preparation and service of an Asian-inspired dinner, created by the Chef herself, at Kendall’s student-led and highly-rated restaurant, The Dining Room.

Known for her eclectic and soulful cooking approach, Chef Kim hopes to serve as an inspiration to her students, and encourage them to get to know different cuisines and styles in order to discover their own passions. Chef Kim’s class is the final course students will take prior to receiving their associate’s degree. “While it’s my goal as an instructor to teach students the essential skills needed to work the line at a real restaurant, it’s my mission as a chef to give my students insight into life after culinary school and give them tools to succeed in the industry,” said Chef Kim. “I’m so grateful for the learning and experiences as a result of my culinary education at Kendall. This is a great opportunity for me to give back as well as investigate my propensity for teaching.”

Chef Kim was one of the first culinary students taught by School of Culinary Arts Vice President Chris Koetke, CEC, CCE, HAAC. “Beverly exemplifies why Kendall is ranked the No. 1 Chicago program for preparing students for culinary careers,” said Koetke.  “We’re thrilled to welcome her back to Kendall to instill in our student chefs that hard work in school and hard work in the real world can lead to incredible success.” With a range of top Chicago restaurant experience, Chef Kim has cooked at esteemed establishments such as Charlie Trotter’s, Prairie Grass Café, Opera, Aria and Bonsoiree.

Through March 18, Chef Kim’s dinner menu at The Dining Room features modern Korean cuisine using fresh, locally sourced ingredients. Diners can select from cold or hot appetizers and entrees, including pork belly mungbean pancake with kimchi, hen egg and pickled pineapple, and pan seared striped bass with lemongrass coconut broth, honshemeji and sweet potato. Available from 6 - 7:30 p.m. Tuesdays through Fridays and from 6 -8 p.m. on Saturdays, dinner reservations can be made online at Open Table or by calling 312-752-2328.

Kendall College is thrilled to have Chef Kim on board for the winter quarter, but is still searching for a permanent chef instructor in The Dining Room.  Interested candidates can send inquiries to For more information about Kendall College’s School of Culinary Arts, visit