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

 

Kim's career spans foodservice and retail operations across restaurants, hotels, neighborhood markets and supermarkets. Her core areas of focus include regional Mexican cuisine, Southwestern Cuisine, Japanese izakaya, and seasonal Mediterranean menus.

Her experience includes Chef at the Border Grill in Los Angeles with renowned Chefs Mary Sue Milliken and Susan Feniger, Chef de Cuisine at The Compound, in Santa Fe, with Chef Mark Kiffin (Coyote Cafe and Red Sage), Executive Chef of La Mancha, at the Galisteo Inn, and Founding Chef of Real Food Nation, and its Supper Club.

 

Her retail experience, with Wild Oats Markets, where Kim was a Regional Foodservice Director, and part of the opening team for many locations in the Western U.S, provided deep insight into organic ingredients and healthy cooking, store design, operations and financials.

 

In 2013 Kim was Founding Chef of ‘izanami,’ at the world- class Ten Thousand Waves Spa, in Santa Fe. Grounded in the tradition of izakaya, the menu was designed to compliment the expansive artisan sake list. A trip to Japan provided much inspiration and guidance toward staying true to the spirit of izakaya.

Kim returned to Los Angeles in 2016 to focus on creative consulting across the restaurant and operational segments of the foodservice and retail industries.