Clyde’s Restaurant Group has tapped Samuel Kim as the new executive chef for its landmark 1789 Restaurant at 1226 36th St., NW. He returns to Georgetown after cooking in some of the most high-profile restaurants in New York City. Previous 1789 chef Anthony Lombardo has taken the helm at the Hamilton, also owned by Clyde’s.
Kim’s previous job was as executive sous chef at Colicchio and Sons, a position he held since October 2011. Colicchio and Sons earned the 2013 Trip Advisor award for “Top Restaurant in the USA” and “Number Two in the World.” His new appointment at 1789 Restaurant brings him full circle as he began his culinary career in 2004, when he convinced Ris Lacoste to hire him to pursue his passion for cooking.
“We are thrilled to have Samuel back with us at 1789,” said Tom Meyer, president of Clyde’s Restaurant Group. “He has a well-grounded approach to modern contemporary cooking which fits perfectly at 1789.”
After earning a degree in finance from the University of Maryland, Kim worked at an investment bank in New York. Soon, however, he decided that the culinary field was his true passion — and worked in the kitchen at 1789 Restaurant as chef de partie rotisseur. He was promoted in November 2005 to sous chef at Clyde’s at Gallery Place.
In August 2007, Kim began cooking at the Modern in New York. After three years, he joined Tom Colicchio’s Craft Restaurant Group and worked at the Chelsea restaurant, Colicchio and Sons. While in Manhattan, Kim also got a chance to cook at Per Se and Jean George.
