Chicago-based chefs Tim Flores and Genie Kwon, owners of the Michelin-starred Filipino restaurant "Kasama," were hailed as two of the best new chefs of 2022 in the United States by the Food & Wine magazine.

Featured in the October issue of the magazine, Flores and Kwon were praised for the dishes offered by Kasama, a restaurant with a “proudly Filipino tasting menu.”

Food & Wine magazine described Kasama as a "part fast-casual operation, part bakery by day, and fine-dining restaurant at night."

The restaurant offers sweet and savory breakfast options, french pastries and blends of coffee, highlighted by hearty meals that are “modern interpretations of Filipino staples.”

Familiar Filipino cuisines, cooked and presented with a twist, include adobo, lumpiang shanghai, longganisa, kinilaw, and kare-kare.

They also serve creative fusions of the classic Filipino desserts halo-halo, banana-cue, and ube cake.

Kasama was hailed as the first Michelin-starred Filipino restaurant in the world, considered as a hallmark of excellence in the culinary community.

Flores and Kwon received the one-star accolade last April 2022. A one-star Michelin means a restaurant has a “quality menu and high standard of cuisine preparation.”

Located in the East Ukrainian Village neighborhood in Chicago, Kasama is a go-to dining spot supported strongly by the Filipino community locally and overseas.

Flores was heavily inspired by his memories of Filipino food derived from his parents. He intended to “elevate” Filipino food and make it “more accessible to people that have never had it before ,” he said in an interview with Michelin Guide.

Kwon was drawn to Filipino cuisines due to their similarities to Korean meals, particularly the soups and stews.

Flores was born and raised in Chicago to Filipino parents. His father is from Pampanga and his mother is from Cavite. He was trained as a line cook at the Senza restaurant under Chef Noah Sandoval.

Kwon was born in New Orleans to Korean parents and was raised in New York. She graduated with a degree in culinary management and received her training as a pastry chef and cook at the Flour Bakery + Cafe in Boston, Myers + Chang restaurant, The Stanton Social, Nobu Fifty Seven, and Eleven Madison Park.

Prior to establishing Kasama, they worked together at Sandoval’s two Michelin-star restaurant Oriole in Chicago in 2017.

Flores and Kwon began “Kasama” during the Covid pandemic.