Sungchul Shim

Chef Sungchul Shim is a Korean-born, New York–based chef and restaurateur known for redefining Korean cuisine through a modern, deeply personal lens. With more than 25 years of culinary experience, Chef Shim’s cooking reflects both classical fine-dining discipline and the soulful flavors of Korea, shaped by memory, fermentation, fire, and seasonality.

After studying culinary arts in Korea, Chef Shim moved to the United States to further his training at The Culinary Institute of America. He went on to work in some of New York’s most celebrated kitchens, including Le Bernardin, Per Se, Gordon Ramsay, Bouley, and Aureole, where he developed a foundation in precision, technique, and hospitality at the highest level. In 2019, Chef Shim opened Kochi in New York City, presenting a refined Korean skewer tasting menu that earned a Michelin star. He followed with Mari, a Korean hand roll tasting counter that also received a Michelin star, further establishing him as one of the leading voices in modern Korean dining in America. His latest projects continue to expand the boundaries of Korean cuisine. At GUI Steakhouse, Chef Shim reimagines the classic New York steakhouse through a Korean lens, incorporating dry-aging, fermentation, premium beef, and bold Korean flavors. Within GUI, he also created HWARO, an intimate chef’s counter experience centered around fire, seasonality, and contemporary Korean technique. Chef Shim’s work is driven by a desire to honor Korean tradition while presenting it in a way that feels global, elegant, and relevant today. As both a chef and entrepreneur, he continues to build restaurants that connect culture, craft, and hospitality, creating dining experiences that are deeply rooted in Korea yet distinctly New York. 1