From Ivy League graduate to aspiring actor to living proof that personal reinvention is only limited by one’s own imagination, Ann opened her pizzeria in Minneapolis, Minnesota without any formal cooking or restaurant experience. It was literally and figuratively a baptism by fire, but Ann’s meteoric success has allowed her to introduce the beloved Korean flavors of her youth to an entirely new audience.
“In many ways Pizzeria Lola is very traditional. What sets us apart is that we also offer pizzas that are unique to me and my background. Many of our guests are tasting kimchi for the first time and they would have never guessed their first experience would be on a pizza. Something that was initially foreign and strange becomes familiar and normal.”
Her path to a professional kitchen was not a traditional one, but that hasn’t stopped Executive Chef Ann Kim from realizing her goal, to spread joy through exceptionally good pizza.
From Ivy League graduate to aspiring actor to living proof that personal reinvention is only limited by one’s own imagination, Ann opened her pizzeria in Minneapolis, Minnesota without any formal cooking or restaurant experience. It was literally and figuratively a baptism by fire, but Ann’s meteoric success has allowed her to introduce the beloved Korean flavors of her youth to an entirely new audience.
“In many ways Pizzeria Lola is very traditional. What sets us apart is that we also offer pizzas that are unique to me and my background. Many of our guests are tasting kimchi for the first time and they would have never guessed their first experience would be on a pizza. Something that was initially foreign and strange becomes familiar and normal.”
“Part of my vision is to be an iconic restaurant; one that outlives me. I don’t want to be the “it restaurant of the moment” but rather a restaurant where our guests’ kids will bring their future kids. In order to achieve this sort of longevity and greatness, one must always strive to be better.”
Setting the Table by Danny Meyer "I’ve read it several times now and each time I learn something new. This book has taught me valuable “recipes” for running a successful restaurant with integrity, vision and purpose. It’s about the people and the connections we make while breaking bread (pizza) together."
"I primarily let the seasons and the freshness of the ingredients inspire my cooking, especially when it comes to the specialty pizzas and featured vegetables. Something as simple as wood roasted corn with togarashi butter tastes like heaven when the corn was picked the day before. And everyone knows that the fresh tomato pie happens only once a year when the locally grown cherry tomatoes are in season and at their peak."
