Sang Kim

Sang Kim is an award-winning writer, celebrity chef, and food literacy/security advocate. He has launched some of the best known modern Japanese and Korean restaurant brands in Toronto, and was profiled in the New York Times #1 bestselling book, Better And Faster, by Jeremy Gutsche, for his innovative approach to restaurant start-ups.

He has been a CNE’s Celebrity Chef; LCBO’s Featured Chef; Chef Ambassador for the USDA; Keynote Chef for the Republic of South Korea’s Ministry of Foreign Affairs. He appears a regular food correspondent on CTV’s popular daytime talk show, The Social, and can be seen in the Netflix hit, Rebel Without A Kitchen. His upcoming food and writing show, COOK/BOOK, will be launched in December 2017.

He has given keynote addresses on a variety of platforms, including TEDxYouth, IMPACT, ING Direct Talks, Passages Canada, SIPO Foundation and many more. He has been awarded the York West Centennial Citation; North York Civic AwardLifetime Achievement Award at the 5th Annual Food Idol Awards for his sustained work around childhood poverty, food security, and food literacy issues.

His restaurant memoir, Woody Allen Ate My Kimchi, will be released in 2018. He is the recipient of the CVC/Gloria Vanderbilt Prize for Fiction; winner, Grain Magazine’s Short Story contest; finalist for the CBC Short Story Prize. His collection of short stories, Eating Dogs, will be released in the fall of 2019. He currently serves as the Master of Ceremonies for the Prose In The Park Literary Festival in Ottawa.

He conducts Sushi Making For The Soul, Canada’s most popular hands-on sushi and gimbap-making workshop, which is widely lauded for the charitable work it does with school boards, public libraries, and non-profit food organizations.