Fine Dining to Fast Casual with Chef Bill Kim

July 2011

After years in fine dining, Chicago Chef Bill Kim shifted his focus to fast casual cuisine, partnering with his wife and brother to open Urbanbelly and Belly Shack and carving out a wallet- and belly-satisfying niche in the local market. In this business workshop, Chef Kim will discuss how and why serious chefs choose fast casual operations to reach a wider audience. He’ll also discuss his motivation for stepping away from fine dining, along with the financial and logistical hurdles of being an owner.

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