Cooking for Comfort: Chef Boo Kim

F&B Director Aallia Hospitality
Executive Chef, Dirty Buns

Born and raised in Chicago, and now a Bombay boy, Chef Boo Kim has literally traversed afar on his culinary journey. As a well-known F&B figure today, he's still getting his hands "dirty" and loving every bit of it

Interviewed by SHRADDHA MISHRA
Photographs: BASTIAN HOSPITALITY

Cooking is something Chef Boo enjoyed ever since he was a little kid. Some of his fondest memories are of the times he spent in the kitchen with his mom assisting her in creating a variety of meals that ended up on the table as simple, wonderful comforts. He also enjoyed cooking with his grandma who loved having him in the kitchen, especially on dumpling duty. One can imagine little Boo’s hands stuffing and moulding the dumplings ever so delicately and perfectly. It was these simple moments in the kitchen that shaped Boo’s idea of perfect food and memorable dining experiences.
He grew up believing comfort food is the best, and that is exactly what he serves. He defines it as a satiating meal that he can indulge in any time of the day. Picture a simple bowl of rice with chilli oil, and of course lots of kimchi, and you will find the happiest smile on the face of our Korean chef, Boo.
Cooking at home had been a homely affair for Boo until his foray into the professional world of cooking. He took up his first job at a pizza kitchen in Chicago. It was there that he perfected his hands on pizza and salads and found it to be a wonderful experience.
His childhood with his family in Chicago was one of the pleasures of his life, but, when he was seeking a break, Bombay called out to him. So began his career with Aallia Hospitality at some of their most happening restaurants including One Street and Bastian.
Moving to India was a huge step and involved a lot of new experiences for him. However, adapting his taste buds to the Indian offerings was not at all difficult for him. Till today, he just loves his dosas and uttapams. What was difficult for him at first was communicating with people and getting his ideas across. He had a nagging sense of unrest thinking that his ideas were getting lost in translation while talking to his restaurant team. But no challenge is too big for Boo, who is always ready to learn something new. He soon picked up the Hindi language and can now more than get by.
Four years went by, and homesickness got to him. He began to miss his family and yearn to go back to Chicago. And home he went.
Yet again Bombay beckoned! It was when a golden opportunity came along that Boo decided it was time to make a comeback to the culinary world here. The opportunity was with Dirty Buns as the Executive Chef of the restaurant and F&B Director of the group. The planning, charting, making spreadsheets, creating the perfect menu was all so exciting as his dreams came to life. Dirty Buns took form as a restaurant that spells comfort combined with fun at the most vibrant location in the city, Lower Parel.
It spared no time in attracting office-goers who wanted to unwind after work, youngsters who were looking for a place to chill with good food and drink, the city’s who’s who looking for a fun time. Dirty Buns became a hot favourite and expanded to multiple locations in the city. While the success of the restaurant is surely something to celebrate, what makes Boo happiest today is watching diners dig into his special creations with a smile on their face. They can get their hands dirty, not worry about being formal and simply enjoy the comfort in which they dine.
The travel bug draws Boo to destinations where he can relax, unwind and explore the place, its people, their food and culture. However, being far from his family in Chicago, he longs to be home when he gets the opportunity to take a break. But what’s a break in the life of a chef at one of the most popular restaurants in town?
Staying away from family has become a little bit easier as he now has his special someone in Bombay. Chef Boo got married earlier this year and has made this his happy home ever since. An adorable addition to his little family here is Cookie, a cat he adopted after finding her injured and helpless on the streets. He decided to bring her back to his place and make her a part of his home despite being allergic to cats. His sister back in Chicago, too, has dogs, but this is his first time being a cat parent, he says.
The future is always bright, says the dynamic chef from Chicago. Now settled in Bombay with his two lovely ladies, and helming an exciting restaurant, Chef Boo says he is here to stay.