Michael and Meichih Kim

Chef/Owners

Chefs Michael and Meichih Kim are a husband-and-wife team who have reimagined Korean and Taiwanese cuisine through their culinary journey. 

Michael, born in Los Angeles’ Korea Town and inspired by his grandmother’s traditional cooking, and Meichih, born in Tokyo to Taiwanese parents and found her calling while recreating her mom’s dishes. Their professional paths began differently—After a hospitality degree from Cal Poly Pomona, Michael worked through restaurant kitchens in Los Angeles and had a formal culinary education at the Culinary Institute of America while Meichih graduated from UCLA and transitioned from a career in financial analysis to culinary school.  Their paths converged at Tom Colicchio’s Craft LA location, where they met as part of the opening team. After working in prestigious restaurants like SPQR for Michael, and Per Se and Benu for Meichih, they opened Maum in 2018—California’s first Korean fine-dining restaurant. Their innovative approach quickly earned them a Michelin star in 2019 among numerous other accolades.

During the pandemic, the couple continued to evolve their culinary vision by conceptualizing Bǎo Bèi, a fast-casual concept in Los Altos that celebrated the comfort foods of Korea and Taiwan. They also created Karat Cake®, a carrot cake with Tonka bean, cream cheese mousse, and edible gold flakes that symbolizes connection and joy.

More than just chefs, Michael and Meichih are storytellers, using food to share their rich cultural heritage and personal journey, one dish at a time.