About

Ruxbin is the dream project of Ed, Jenny, and Vicki. With Ruxbin, our goal is to create food that goes back to the etymology of what a restaurant is meant to embody.

res·tau·rant \ˈres-t(ə-)ränt also -t(ə-)rənt, -tərn

Etymology: French, from present participle of restaurer to restore

This will be our first restaurant and we’re incredibly excited for the journey . We’re hoping that through this blog we’ll be able to capture our thoughts and experiences, and at the same time share our  little adventure with you.

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birds on a wire

Ed

Chef Edward Kim will be making his debut in the Chicago restaurant scene at Ruxbin. Ed was born and raised in the northeast suburbs of Chicago. He attended New York University with a B.A. in political science intending to become a lawyer, but found his way into the culinary program at Le Cordon Bleu in Los Angeles and into the kitchen of Thomas Keller. He spent several years honing his craft in places as far away as Seoul, Korea to New York and Los Angeles, working every rung of the ladder from prep-cook all the way to head chef. After all those years away from home, Ed decided the time was ripe to go back to the place he loved best (Chicago, of course) and amongst family and friends, open Ruxbin.