These talented Chefs who support us.

On Tuesday, August 6th, the REVOL USA team met with Chef Jiho Kim at DDOBAR inside the Olly Olly Market in New York City to learn more about his background and his daily life as a Chef and Owner of two restaurants (Joomak Banjum and DDOBAR) and a bar (Bar Whimsy). It was also the opportunity for Revol team to thank Chef Jiho Kim for his loyalty, for the trust he places in our brand, and for his good vibes!

Can you tell us about your background? Where are you from and when did you open the Olly Olly Market?

“I’m From South Korea and I moved to the US in 2004. I first lived in Boston. After 10 years I moved to New York City to be a Pastry Chef at the Modern restaurant. During the pandemic, I started doing pop-ups and I finally opened my first restaurant in 2021, called JOOMAK BANJUM. We got a Michelin star after a year. Then in 2022, I opened DDOBAR (which means “See you again” in Korean) inside the Olly Olly Market.”

What do you like about working in a city like New York?

“What I really like is the multiculturalism. I like being in a city where all the people are different. I love the dynamic of this city, the fact that this city is restless. And New York is nowadays one of the biggest cities in the world, with many opportunities…New restaurants open every day.”

What do you like the most about owning your own restaurant?

“I worked for 15 years in a restaurant, so I know the contrast between being the Chef and Owner and being an employee. I wanted to challenge myself. What I really appreciate is the fact that I’m the creator of my own dishes. The challenge is a part of my life, and without this feeling of always challenging myself, my life would be boring!”

What is your best dish according to your guests?

“At Joomak our caviar dish and our little everything bagel with salmon are two of the most popular dishes. At DDOBAR we serve what we call the "yubutarts", which are a kind of inari sushi. These are our signature bites here.”

What was your last creation?

"I cooked a crab risotto with kani miso. It was well received from our guests."

Why using REVOL plates to highlight your creations? What do you like about our products and about our brand?

"I am very familiar with REVOL. I used your products when I was at the Modern, especially the boards from the Basalt collection. REVOL plates definitely highlight the food. It’s a pretty brand, it is French, what else do I need?"

Do you have a favorite REVOL item among the ones that you use, and why?

“I really like the golden bowls from Solstice line, because of the touch, design and the shining decor made by hand. And what I also love and use a lot for desserts and amuses are the small cups from Equinoxe line. But I love your Basalt boards too!”

Anything you would like to say or share with the REVOL?team?

"Revol team is the best!"

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To discover the Chef's favorite lines, click on the link below:

Revol | Catalogue 2024