Food by Sung LLC

Food by Sung LLC Food by Sung LLC Her philosophy on cooking reflects these trainings, using fresh and seasonal ingredients. C.

We are a private dining company in NYC, founded by Chef Sung Kim, a graduate of The International Culinary Center (formally known as French Culinary Institute), she spent years training at some of the most acclaimed restaurant kitchens in New York city, including 2 Micheline starred, Gilt, at the New York Palace Hotel, 2 NY Times starred, Maialino, a RAW authority, Pure Food and Wine, and more. Ch

ef Sung always sets high standards, has disciplines, and pushes for perfection in her food, and service for her clients. She is a chef who cooks with heart, passionate about what she does, and has love for great foods. She enjoys educating people about what makes her excited in the world of food and cooking, and listens to the needs of her clients. Originally from Seoul, South Korea, Sung grew up in Northern Virginia, outside of Washington, D. She holds a bachelors degree in Painting from Maryland Institute College of Art, in Baltimore, and has practiced as a studio artist, and a design educator, at Parsons the New School for Design. She is also the Chef and Owner of a not so secret supper club The Brooklyn Belly. She has appreared in a recent episode of Food Network's competition show, Chopped.

Beauty is not overrated.
09/23/2025

Beauty is not overrated.

The best summer evenings are like this.
09/21/2025

The best summer evenings are like this.

One of my mom’s greatest hits growing up is “platter noodle”, which is a cold noodle dish with shredded boiled chicken, ...
09/14/2025

One of my mom’s greatest hits growing up is “platter noodle”, which is a cold noodle dish with shredded boiled chicken, fresh vegetables, and mustard dressing. Basically a chicken and noodle salad, but quite labor intensive. Having her to cook for me is a true luxury no money can buy.

Brie and peach savory tartlets on the best summer day in the hamptons.
08/15/2025

Brie and peach savory tartlets on the best summer day in the hamptons.

Salmon tartare cornet with caviar. Sweet and salty.
07/13/2025

Salmon tartare cornet with caviar. Sweet and salty.

When chefs cook and host, it’s definitely out of love. Thank you and for hosting this amazing banquet feast, with equa...
06/02/2025

When chefs cook and host, it’s definitely out of love. Thank you and for hosting this amazing banquet feast, with equally wonderful guests. ❤️❤️❤️

A gift from my dears , 🥰🥰
04/22/2025

A gift from my dears , 🥰🥰

Is there more bizarre food with such a cult status in Korean cuisine than Naeng Myeon? Icy cold, super chewy, flavors va...
04/17/2025

Is there more bizarre food with such a cult status in Korean cuisine than Naeng Myeon? Icy cold, super chewy, flavors varying from little to aggressive, many Naeng Myeon restaurants only sell this dish, and perhaps a by product as a side dish(boiled meat). Many don’t even give kimchi, sometimes only pickled daikon. The cult members often need nothing else. This seemingly “simple” dish deserves the complete attention. #냉면 #우래옥 #평양냉면 #회냉면 #함흥냉면 #을지면옥 #속초

‘Tis the reason. Ramp season that is!! They are a little small right now, but still delicious!!! 😍🍃❤️
04/13/2025

‘Tis the reason. Ramp season that is!! They are a little small right now, but still delicious!!! 😍🍃❤️

Han Woo -Korean beef. Perhaps the best beef in the world, and I don’t say this lightly. I hope soon, we can access this ...
03/16/2025

Han Woo -Korean beef. Perhaps the best beef in the world, and I don’t say this lightly. I hope soon, we can access this in the US.

Desserts, savory chef’s frienemy, or just best bestie? 🤫
03/12/2025

Desserts, savory chef’s frienemy, or just best bestie? 🤫

This hits differently. Even though I missed out on Lutece, Chef Andre was the reason I decided to go to French Culinary ...
01/19/2025

This hits differently. Even though I missed out on Lutece, Chef Andre was the reason I decided to go to French Culinary Institute. As a culinary student, I had the honor of assisting him on some of his chef’s demonstrations. He even let me use his knives at times. For years, I continued to attend his demos even after graduating. He told the same jokes and stories with his signature smiles, as if he was telling them for the first time. Still got the laughs every time. He insisted “chefs are not artists, we are craftspeople”. And I stick to that perspective. Thank you, chef.

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New York, NY

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