Edit ModuleShow Tags

Ann Kim: Meet the Mäverick


If the essential ingredients for little girls are sugar and spice and everything nice, Ann Kim clearly got a heaping helping of that spice. When WÜSTHOF was seeking chefs who were at the cutting edge of cuisine, there was no doubt that this pizzeria maven was an ideal example.

Her family arrived in the United States from Korea with the determination to build a new life for their children. Although Kim’s parents were hoping she would study medicine and become a doctor, her fiery side fit in more with preparing the perfect argument. She was accepted into Columbia University, but once in New York City, she realized her passions were pulling her in another unexpected direction. She craved a bigger stage—a literal stage.

Kim returned to the Twin Cities and soon found herself in full make-up trouncing upon the stage with the Children’s Theater Company. From there she made another surprising leap into owning and operating a restaurant, with no formal culinary training at the height of the Great Recession.

It’s hardly a natural path, but the result is a char-kissed revelation. She threw herself into learning everything necessary to perfecting this humble dish and invested in the best tools to get the job done, from the enormous copper pizza oven to knife kit.

Ever since her first restaurant Pizzeria Lola opened (and the subsequent Hello Pizza) fans have pledged to follow her wherever she leads. Both kitchens are fueled by saucy inspiration and brought to life with the assistance of her WÜSTHOF knives. Nothing else will do for preparing produce besides her favorite, WÜSTHOF CLASSIC 8” Vegetable Knife. It’s sleek steel and extra sharp edge makes for quicker prep times and the perforated edge keeps those moist veggies from sticking.

While her pizzas can be ordered with strictly traditional toppings, it’s the Korean spice that she incorporates that sets her pies apart. Kimchi adorns some pizzas and the Korean Cowboy sub has slightly sweet, spicy gojuchang in the sauce and pickled vegetables up top of the meatballs crammed into crusty bread.

No matter what she’s making or where she’s going, Kim is exceptional and forging her own path.

This post is presented by Wüsthof Wusthof

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Walleye Tacos with Mango Salsa Recipe

Combine fresh Minnesota fish with a taste of the tropics in a quick-and-easy meal you can make at home or the cabin

Pizza Lovers' Camp for Grown-Ups

Overnight pizza-centric camp on July 7 combines pizza amore with classic outdoor camp activities

3 Things to Eat This Week: Pride Edition

Pride weekend is also one of your last chances to eat at wonderful restaurants before they close

Ask Jason: Best Ramen, Shrimp, Dinner Date, and More

Your food questions answered

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.
Edit ModuleShow Tags
Edit ModuleShow Tags