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Location: San Francisco
aas, Kendall College
| Raised in a small Illinois farming community, Kenny's curiousity about agriculture was hatched in his parents' garden. His culinary journey got its start while watching his mother prepare traditional Korean dinners, and enjoying the many treats that came from his grandmother’s country kitchen.|
Kenny began his restaurant career first as a bartender, then as line cook, and eventually serving as general manager. His interest in cooking and ingredients always brought him back to the kitchen. After leaving the front of house behind, Kenny attended Chicago's Kendall College, and spent the first part of his career on the line at two of Chicago’s best restaurants, Paul Kahan's Blackbird and Charlie Trotter’s. Leaving Chicago for NYC, Kenny became sous chef at Blue Hill and remained there for 3 years. He now resides in San Francisco where he has served as Chef de Cuisine at Cotogna, under Michael Tusk, Sous Chef at Rich Table, and now holds the position of Chef de Cuisine at Airbnb's HQ.