Beverly Kim & John Clark

 
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Beverly Kim & John Clark Chef partners of Parachute

After twenty years of working in kitchens, Beverly Kim finally opened her own restaurant with her husband Johnny in the Avondale neighborhood of Chicago. Parachute, which opened May 2014, has received one Michelin star for its second time this year. Also, it was named “Chicago’s Best New Restaurant 2015” by Chicago Tribune, and “Restaurant of the Year 2014” by Eater Chicago, and listed in Bon Appetite’s Hot Ten. Parachute was also a James Beard Award finalist for Best New Restaurant in 2015. In 2011, her finalist standing on Top Chef Season 9 had further proven her abilities as a chef.

John Clark started working in kitchens since he was fifteen in Cincinnati, graduated from the Culinary Institute of America, and worked in kitchens around New York for over eight years. Along the way a diverse amount of incredible experience saw John Clark training under the legendary Chef Yim Hi Ho at his rural foraging focused restaurant, Sandang, two hours outside of Seoul Korea and a more recent stint at one of the worlds top rated restaurants Le Chateubriand in Paris. Parachute, which opened May 2014, has received one Michelin star for its second time this year. Also, it was named “Chicago’s Best New Restaurant 2015” by Chicago Tribune, and “Restaurant of the Year 2014” by Eater Chicago, and listed in Bon Appetite’s Hot Ten. Parachute was also a James Beard Award finalist for Best New Restaurant in 2015.