Our goal is to create food that restores, replenishes, and revives.
Ruxbin is an American restaurant tucked away in the Noble Square neighborhood. The Chicago Tribune calls us “the most Chicago restaurant in Chicago”. We believe that our food is a reflection of our terroir, and our terroir is made up of the local environment where our product comes from, and most importantly the different peoples and cultures that make up our city and kitchen. Every effort is placed to create a progressive and inventive menu in our tiny kitchen. Our cultural influences are celebrated while we continually evolve and define what it means to be American. Each night our goal is to share a composed menu that is stripped of pretension, carefully curated, and fun. We hope you agree.
–Edward Kim, Executive Chef & Owner
Chef Edward Kim
Edward Kim, making his debut in his hometown Chicago, 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. Edward 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’s Per Se. 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.
Sous Chef Daniel Jeffrey
Having left a career in the futures brokerage industry, Daniel Jeffrey chose the path of cooking with the aspirations of traveling. However after finishing his studies at the Cooking and Hospitality Institute of Chicago; he set out to first put in time in the best kitchens in Chicago. Finding homes under Chef Martial Noguier, Grant Achatz, and Chris Nugent, Daniel began to hone his skills and build his repertoire. At Ruxbin, Daniel has been able to develop his own unique style of combining classic and modern techniques. Sharing the same philosophy and under the tutelage of Chef Edward Kim, Daniel has been able to blossom in his role. His dishes and influence on Ruxbin reflect a respect for the past, a vision for the future, and a passion to make food both intellectually and viscerally exciting. In line with Daniel’s holistic view with what it means to be a cook, Daniel is the lead developer of Ruxbin’s rooftop garden which is essential in bringing the best product to our guests, and educating our cooks about the produce that they use.
Sous Chef Ryan Bell
Ryan Bell began working in kitchens to pay for his Bachelor’s degree in philosophy from UIC. Always interested in food and cooking he quickly realized that he needed to follow his passion in cooking. Without any formal training he quickly rose through the kitchen industry through hard work and determination. Ryan started as Chef de Partie at Ruxbin in 2012 which set the foundation for his craft today. After Ruxbin, Ryan left to become Sous Chef at Atwood and later Maple & Ash. Like the prodigal son, Ryan returned to Ruxbin as our Sous Chef, excited to steer the same ship that taught him to love cooking.
Ryan’s goal is to put a greater emphasis on dynamic flavors and techniques, unbound by expectations. In his own words he hopes to achieve in a single plate “the capacity to capture both the warmth of memory and the vibrant possibility of futures yet unknown. As a proud Chicagoan, Korean-American, and all around lover of all Mediterranean cuisine, we are thrilled to have Ryan’s influence on our menu.
Reservations are accepted up to 30 days in advance.
Please note that Ruxbin requires a 24 hour notice when canceling a reservation to avoid a $45 fee per guest.
For Chef's Table Menu Reservations and private events please email us at firstname.lastname@example.org.