Michael Kim
KPOT Korean BBQ and Hot Pot
Chef Michael Kim is a seasoned culinary leader with over two decades of experience shaping innovative
menus, building high-performing kitchen teams, and elevating restaurant operations across the country. As Corporate Chef... READ MORE
menus, building high-performing kitchen teams, and elevating restaurant operations across the country. As Corporate Chef... READ MORE
Chef Michael Kim is a seasoned culinary leader with over two decades of experience shaping innovative
menus, building high-performing kitchen teams, and elevating restaurant operations across the country. As Corporate Chef at KPOT, he brings a bold, strategic vision to the brand’s evolving food program—driving menu innovation, streamlining kitchen execution, and ensuring consistency across KPOT’s rapidly expanding national footprint.
menus, building high-performing kitchen teams, and elevating restaurant operations across the country. As Corporate Chef at KPOT, he brings a bold, strategic vision to the brand’s evolving food program—driving menu innovation, streamlining kitchen execution, and ensuring consistency across KPOT’s rapidly expanding national footprint.
Prior to joining KPOT, Chef Kim led culinary R&D and menu development for Ugly Dumpling, a growing fast- casual concept, where he oversaw kitchen operations and played a critical role in enhancing culinary
standards across the brand. He later expanded his role within Vertex Hospitality to support the broader
portfolio, which includes KPOT and Hook & Reel. Chef Kim’s prior roles include Executive Chef at MRBL Steak, Seafood & Sushi, where he launched a high-end, chef-driven menu in Kentucky’s fine dining scene, and Corporate Executive Chef at JW Hospitality Group, where he oversaw kitchen strategy and P&L management across multiple properties.
standards across the brand. He later expanded his role within Vertex Hospitality to support the broader
portfolio, which includes KPOT and Hook & Reel. Chef Kim’s prior roles include Executive Chef at MRBL Steak, Seafood & Sushi, where he launched a high-end, chef-driven menu in Kentucky’s fine dining scene, and Corporate Executive Chef at JW Hospitality Group, where he oversaw kitchen strategy and P&L management across multiple properties.
He directed the successful opening of various new restaurants, managed culinary standards across more than 250 locations, and built collaborative back-of-house teams committed to quality and accountability. His early career includes experience in prestigious kitchens like The Statler Hotel in Dallas and Nobu in Newport Beach, where he honed his skills in sushi and modern Asian cuisine. Chef Kim is known for his meticulous attention to detail, cost-effective culinary innovation, and passion for mentoring the next generation of chefs. He is ServSafe certified and holds a degree from the University of California, Irvine.
