Soogil is a restaurant that serves contemporary Korean dishes prepared with French techniques in an earthy setting with cocktails.
Chef Soogil Lim was originally majoring in Biology. His interest in the culinary world was sparked when he went into a restaurant and saw a sign that said “Make People Happy.” It prompted him to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, he began his training in French cuisine at Daniel, one of New York’s most acclaimed fine-dining restaurants. Through his hard work and great talent, he was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing his French technique, he became Executive Chef at Hanjan, where he ran the kitchen for 4 years. With the opening of his own restaurant, Chef Soogil Lim offers a menu that blends the two backgrounds he knows best: French and Korean.
Soogil was featured in multiple magazines including New York Times.
Soogil
108 E 4th St, New York, NY 10003
My other visits
Jua (short)
The Clocktower
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Welcome to my channel, here I explore and connect cultures through food and travel.
I make videos on food (mostly based in NYC but also everywhere during my travel), travel (a bit of vlog style mixed in), and some cultural elements sprinkled throughout.
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Bilibili: 夫夫斯基
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My best works:
Michelin star restaurant:
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