MKA's relationship with Kim Muller started in 2014 and went into a direct mode in early 2021.


Kim's career spans foodservice and retail operations across restaurants, hotels, markets and supermarkets, and her core areas of focus include Regional Mexican Cuisine,  Southwestern Cuisine,  Japanese Fast Casual  Cuisine..

Her experience includes the renowned Border Grill in Los Angeles where she worked with Super Chefs Mary Sue Milliken and Susan Feininger;  The Compound in Santa Fe where she worked with Southwestern Celebrity  Chef Mark Kiffen (Coyote Cafe and Red Sage) and as Executive Chef of The Galisteo Inn and, Real Food Nation. Her retail experience includes becoming Culinary Director for Wild Oats Markets, where she immersed herself in developing Health and Wellness cuilinary programs


In 2014 Kim went out on her own and developed “Izanami” at the renowned 10,000 Waves Mountain Spa, commuting between Santa Fe and Tokyo to studyi Izakaya and Robata and the history and the pairing of vintage Sake with Japanese inspired menus. 

Kim returned to Los Angeles in 2015 to focus on creative consulting across the restaurant and operational segments of the foodservice and retail industries.