Jonah Kim began his career in 2003 at Uchi, Austin’s premier Japanese and sushi restaurant. Under the direction of renowned chef Tyson Cole, Kim worked his way through the kitchen to the sushi counter, training in traditional Japanese preparation and cooking methods. He continued his training in some of New York City’s finest restaurants before landing the prime position of executive sous chef at DJT in Las Vegas. Alongside executive chef David Varley, now also of Mina Group, Kim led DJT to a Michelin star.
Kim’s culinary philosophy of balance and simplicity is fundamental to PABU’s authentic Japanese cuisine. A proponent of local and sustainable practices, Kim sources the freshest, natural ingredients and accentuates them with subtle flavors and textures. “It’s the ratio and timing of things,” Kim says of his cooking philosophy. “It’s the balance between texture and sweetness and spice.” Kim’s meticulous execution and deep appreciation for Japanese cuisine pervades each dish he creates at PABU.