THE MÄVERICK
A GREAT CHEF IS
always passionate
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PIZZERIA LOLA, HELLO PIZZA
Ann Kim

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.

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Meet the Maverick

“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.”

Ann's required reading

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."

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Source of inspiration

"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."

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Ann's recommendations
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Classic Ikon
Cook's knife 16 cm / 6"
The all-rounder: for mincing, chopping or cutting meat, fish, fruit and vegetables. This Cook’s Knife is an active participant in many kitchen tasks, makes food prepping pleasurable and is part of every professional and hobby cook’s basic equipment. The half bolster, the junction between handle and blade, reduces the weight of the knife, making it easier to handle. It also allows the entire blade to be sharpened more easily.
Classic
Tomato knife
The knife with a forked tip for tomatoes, cheese and fruit: the finely serrated edge cuts smoothly through firm top layers such as rinds, crusts or skin and is also suitable for cheese or many kinds of fruit. The forked tip is designed to pick up the small slices of the ingredients.
Classic
Santoku
What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.
Classic
Cook's knife 20 cm / 8"
The all-rounder in the kitchen: the most important piece of basic equipment for every hobby and professional chef, the Cook’s Knife is suitable for most tasks in the kitchen, for the widest variety of cutting and gripping techniques, it makes food prepping a pleasure.
Classic
Santoku
What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.
Classic
Bread knife
A classic amongst the range of knives that belong in every kitchen: as well as bread, this knife is suitable for use on hard-skinned vegetables and fruit, as well as for roasts, especially those with crackling. The concave (inwardly curved), serrated edge of the knife works like the teeth of a saw, but is much finer, so no pressure is required to cut any sort of bread and even a hard crust will allow a clean cut.
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Marc Vetri

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Amanda Cohen

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Sam Gorenstein

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Richie Nakano

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