Pitch Day Fall 2025
The SHIA Pitch Day Fall 2025 Program is a transformative 10-week mentorship initiative designed to empower aspiring Korean American culinary entrepreneurs to launch their first restaurant. From September to December 2025, participants receive intensive training in business strategy, finance, design, operations, and pitching, along with personalized one-on-one coaching and expert chef sessions. The program culminates in a Pitch Day on December 22, 2025 where participants present their concepts to a panel of investors, with the winner receiving a $5,000 cash prize to kickstart their business. This program focuses on nurturing the entrepreneur and their unique culinary vision, whatever the cuisine.
This cohort is made possible thanks to the generous support of the YS Kim Foundation and Naeil Foundation. A huge shoutout to our sponsors for supporting the next generation of Korean Americans.
Pitch Day Finalists
Dayae Lee
Dayae Lee, with a Master’s from CIA, is developing nooWoRI: a concept for simple, accessible Korean meals. A chef who helped successfully open BRBQ in NJ, she is committed to ethical entrepreneurship and championing the health and cultural richness of Korean cuisine.
Kiki Kim
Chef Kiki (Kiran Kim) blends her Korean heritage, French fine-dining techniques (Per Se, Mirazur), and artistic expression. A CIA graduate, former food stylist, and current Executive Chef, she is now developing her contemporary NYC restaurant concept (ISum) to share her globally refined vision.
Min Cheol Shin
Executive Chef Min Cheol Shin trained at Le Cordon Bleu in Sydney and the two-Michelin-starred Kwan Suk Soo. He joined Jua’s opening team and now leads Genesis House. Guided by his philosophy of finding the extraordinary in the ordinary, he introduces Dachaerom(다채롬) Brooklyn’s first Korean fine dining restaurant and a multifaceted cultural space.
Sechul Yang
Chef Sechul Yang (CIA '13) has built a stellar NYC career, working at Gramercy Tavern, Maialino, OijiMi, and currently as chef/partner at DDOBAR. Having signed a lease, he's set to open a Korean Trattoria restaurant in Spring 2026, combining his passion for Italian food with Korean flavors.
Soo Young Cho
Soo Young Cho, an architectural designer-turned-restaurateur, founded the successful KIWA Teahouse cultural hub in Louisville, KY. Her new sister concept, Sot, is a fast-casual dining experience focused on sotbap (Korean rice pot) and tea pairings, translating Korean warmth and craftsmanship into a full meal.
William Lee
Chef William Lee (CIA, U.S. Navy) is a fine dining veteran, helping launch Michelin-starred Oiji Mi and Bōm, before founding Michelin-recognized Sinsa. He now consults while launching a Chicago Italian Beef pop-up series in NYC and developing Billie's, a Korean American contemporary diner concept.
Pitch Day Judges
Pitch Day Guest Speakers
& Partners
SHIA would like to recognize and thank all our guest speakers and partners for
their contributions to SHIA's Pitch Day.
Thomas Oh
Thomas Oh discovered his passion for dining while growing up in his family’s restaurant. He began his career at 17 with Lettuce Entertain You (LEY) before studying the art of sushi making. Thomas eventually moved into fine dining management at ROKA AKOR in 2012. Quickly honing his business acumen, he helped open locations in Houston and Oakbrook, IL while operating several others.
After over seven years, he staged at two-Michelin-Star Acadia and NEXT Restaurant (Alinea Group), then returned to LEY before passing the exam to become a Certified Sommelier in 2019. Reconnecting with Chef Andrew Lim, the two opened their joint concept, PERILLA Korean American fare, in July 2019. The restaurant has earned four MICHELIN Bib Gourmands and been recognized by the James Beard Foundation and the Jean Banchets. Thomas and Andrew are currently consulting and managing several restaurants and have also opened PERILLA Korean American steakhouse in 2024 along with NORIKO handroll bar in 2025.
Chef Sungchul Shim
Chef Sungchul Shim is one of New York City’s most exciting culinary talents, known for redefining Korean cuisine with precision, creativity, and edge. A graduate of the Culinary Institute of America, Chef Shim sharpened his skills in some of New York’s most prestigious kitchens—including Le Bernardin, Per Se, Aureole, and Gordon Ramsay—before stepping into the spotlight with his own restaurants, Kochi and Mari, both earning coveted Michelin stars.
Chef Shim’s philosophy centers on intentionality and balance—where every ingredient, whether humble or luxurious, is honored for its natural integrity and cultural roots. His food reflects a deep respect for tradition, paired with a constant curiosity to evolve and reimagine.
Today, with GUI Steakhouse and soon to open Chef's Table, Hwaro, Chef Shim continues to shape New York’s culinary scene—offering immersive, fire-driven experiences that resonate with discerning diners and food lovers seeking something soulful, elevated, and undeniably original.
Dan Simons
Dan Simons is co-creator and co-Owner of the Farmers Restaurant Group in partnership with the North Dakota Farmers Union. Their goal is to generate profits for American family farmers, earn farmers a larger share of the food dollar, and influence the sourcing decisions of suppliers and others in the hospitality industry. They operate eight sustainably-run restaurants, one DC-based distillery, and a full service catering and event design company. Simons is regarded as a leading voice in mission-driven business practices, known for championing people-centric culture and responsible industry standards while developing systems that deliver profitability. He teaches courses at The George Washington University, hosts the Founding DC podcast, and sits on the advisory boards of the DC chapter of Conscious Capitalism, OpenTable, and the Health Action Alliance Women's Health at Work Program.
Chef Ji Hye Kim
Chef Ji Hye Kim is the award-winning chef/owner of Miss Kim in Ann Arbor, MI. Named one of Food & Wine’s Best New Chefs of 2021 and a James Beard Award Best Chef National and Great Lakes semifinalist 20, 22, 23, 24 and 25, Ji Hye aims to broaden the understanding of Korean cuisine through her cooking. Ji Hye is committed to prioritizing food security, fair wage, and equity in the industry, and has been admitted and completed programs like James Beard Chef Boot Camp for Policy Change and Food Lab Detroit’s Fellowship for Change in Food and Labor. Additionally, she is a female founder and entrepreneur and has been a Tory Burch Foundation Fellow and a James Beard Foundation’s Women Entrepreneur and Leadership Program cohort.
Ad Cucina
Design and Brand Consulting
Patterson CPA
Business Accounting
Consulting
Prestige Ledroit Distributing Co.
Restaurant Beverage and
Alcohol Consulting
Eleven Eleven PR
PR & Marketing
EDENS
For questions about Pitch Day, please contact:
Monica H. Kang, Chief Strategy and Partnerships Officer
