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CHEF
Edward Kim
Edward Kim crafts a straight-forward yet progressive menu drawn from his culinary influences from French technique, Asian heritage, and bi-coastal gallivanting. He transforms fresh and, when possible, locally-sourced produce into thoughtful, approachable dishes. Diners can expect American comfort punctuated with Kim’s Chicago-born, Le Cordon Bleu trained, Korean American palate. 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’s Per Se. He spent several years honing his craft in places as far away as Seoul to New York and Los Angeles, working every rung of the ladder from prep-cook all the way to head chef.
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INTERIOR DESIGNER
Davide Nanni
Italian-born designer Davide Nanni is the director of AlterEgoForm, Salvage One's interior and architectural design company. Like the retail shop, all of the materials used in AlterEgoForm’s creations are recycled or repurposed. Nanni’s mantra is “Ex Malo Bonum” (the good from evil) and he finds beauty in taking discarded materials and giving them new life. Environmentally speaking, it's a model both ingenious and intuitive: building materials are rescued from the landfill, new furnishings are coming from a local source instead of virgin wood and, best of all, the final product is completely unique. His other local restaurant projects include Simone's Bar in Pilsen and the Boiler Room in Logan Square.
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