Chef Joe Kim kicked off his career at the Take Japanese Restaurant in Oakland, CA as the apprentice of Toshio Togoshi, Master Japanese chef. Joe then served as chef at Yoshino Sushi in Alameda under renowned chef Kazu Yamaguchi. Immediately prior to his move to 5 Fusion, Joe worked with Master Chef Tadashi Kirmura at Kyoto Restaurant and as chef at IKudon in San Francisco.
Chef Joe has built an environment at 5 Fusion that is filled with passion, creativity, and a true desire to push the limits of cuisine in Bend, Oregon. In a nod to his talents, he was recently nominated for a James Beard Foundation award for Best Chef in the Northwest – the first Central Oregon chef to receive this honor. Under his direction, 5 Fusion was selected the 2012 Central Oregon Restaurant of the Year, and the 2012 Source Weekly Reader’s Choice Restaurant of the Year. He has been invited to represent Central Oregon at the Oregon Bounty Grand Tasting at Portland’s FEAST and is one of five Celebrity Chefs featured at this year’s Bite of Oregon. Additionally, Chef Joe won the 2012 Central Oregon Top Chef competition at the annual “Bite of Bend” event and was recognized by his peers as one of the Best Chefs in America for 2013.
In his “off” time, Joe has served as a guest chef at the famed French Laundry in Napa, and as a featured visiting chef at Grant Achatz’s Alinea in Chicago – just named the best in the world for a third consecutive year. These culinary adventures allow Chef Kim more opportunities to bring a world of tastes, inspiration and creativity back here to Central Oregon.
Chef Joe comments about his use of Sterling salmon:
“We prefer to use Sterling salmon because you get a more consistent meat to fat ratio and an amazing flavor for both raw and cooked fish. Additionally, Sterling salmon always has an amazing color where other salmon will vary and be pale instead of the bright orange color we like to serve at our restaurant”.