Seung Kyu (SK) Kim
Madison Square Park, Manhattan
From the iconic Cote team Coqodaq was born. Chef Seung Kyu (SK) is heightening fried chicken to a level we have never seen before. They are serving a Korean style KFC esc bucket of fried chicken with a side of some of the best caviar on the market. A high low combination we didn't know we needed.
Full name, age, where are you from?
Seung Kyu (SK) Kim, 36. Born in Boston and raised in Korea
What is your title and where do you work?
I am the Executive Chef at COQODAQ, a fried chicken concept located in the heart of Flatiron.
What inspired you to work in the food industry?
My inspiration to work in the food industry stems from a blend of personal passion and family influences. I always dreamed of creating a space where people could gather and make unforgettable memories. Food has always been a central part of my life, and I was fortunate to be born and raised in a family that loved it. Additionally, I always aspired to have my own business, inspired by watching my grandfather, who owned a car manufacturing company.
What is your favorite place to go out and eat and what are you ordering?
One of my favorite places to dine in NYC is Yakitori Torishin. It’s a constant for my wife and I - a place we choose to visit for celebratory experiences, big life conversations, or even just a date night out.
What is your most blissful food moment?
My most blissful food moments are when I get to see the continuous growth of my team members. It brings me such pride watching us all evolve together. And of course, all of my most blissful moments are centered around getting to spend time with my wife and daughter.
What dish do you want to perfect in the kitchen?
Fried chicken, of course. At COQODAQ, we’re constantly striving and evolving our recipe to create better fried chicken, aiming to spark joy and bring people together through this nostalgic experience.
If you could shout out a colleague or friend in the industry who would it be and why?
If I could shout out a colleague or friend in the industry, I'd like to mention Chef Seunghyun Jo, formerly of Benu in San Francisco. His work ethic is incredibly inspiring, and I've always looked up to him for his dedication and passion to his craft.
I also want to acknowledge our fearless leader, Simon Kim, who is like Superman to our team. He can do anything he sets his mind to. When he created COTE Korean Steakhouse, he identified a gap in the market and brought to life a revolutionary concept. Beyond his exceptional product, Simon leads with an employee-first mentality, consistently prioritizing the well-being of our staff. His visionary approach and creativity continuously push me to achieve my goals.
Outside the industry, I'd like to mention Swings, a rapper in Korea and a friend since middle school. Watching him start from the beginning to now owning a label with 50+ artists has been truly inspiring. Ever since we were young, Swings has been a source of courage and encouragement for me personally.
What is the best food city?
This is a hard question to answer. But I would have to say Seoul. It’s an incredibly personal city to me—I'm Korean and love Korean food. I think the city and its culinary talents are doing really incredible, exciting work.x
How do you relax outside of work?
Outside of work I like to unwind by spending time with family and friends, enjoying a steam or sauna, reading, and listening to music.
Is there anything new and exciting coming up for you?
I’d say it’s been a pretty new and exciting few months since we opened COQODAQ in January 2024. Right now, my main focus is making sure our team is constantly working towards creating Better Fried Chicken, but we’re also working on some new menu items like our Black Gold Nuggets with Seasonal Truffles, which will be launching this weekend. Stay tuned!
