Chef Briana Kim: The Fermentation Visionary Redefining Canadian Cuisine

Born in South Korea, and raised in Canada, Chef Briana Kim’s journey into the culinary world was anything but conventional. Without formal culinary training, she initially pursued political science, drawn to history, culture, and the complexities of global systems. However, it was her upbringing with artist parents—surrounded by art, flavors, and an insatiable curiosity—that ultimately led her to food. Her mother, an artist with a refined palate, immersed herself in diverse culinary traditions, inspiring Briana to embrace flavours without borders.

After university, Briana Kim faced a crossroads: pursue an opportunity with United Nations or explore her passion for food. A brief stint in catering confirmed her calling, leading her to open a small café in Ottawa in 2009. It became her self-directed culinary school, allowing her to experiment and refine her craft. What started as a casual eatery evolved into a hub for tasting menus, an uncommon concept in Ottawa at the time. She sought guidance from Atelier’s Chef Marc Lepine, a pivotal mentor who encouraged her to push creative boundaries.

Determined to expand her horizons, Briana staged at renowned institutions, including Eleven Madison Park in NYC, where she absorbed the discipline of a quiet, focused kitchen—an approach she later instilled in her own. She also spent time at Empirical and Muri in Copenhagen, deepening her knowledge of fermentation, which would become the cornerstone of her culinary philosophy.

In 2019, she opened Alice, a restaurant dedicated to vegetarian tasting menus centered on fermentation. While some doubted the viability of such a niche concept in Ottawa, Briana proved them wrong. Alice quickly gained national recognition, attracting food enthusiasts from across Canada and beyond. Her fermentation-focused beverage pairings and meticulously crafted dishes set her apart, demonstrating the depth and complexity achievable with vegetarian cuisine.

In 2023, Briana’s mastery of fermentation led her to win the Canadian Culinary Championship, further solidifying her status as one of the country’s most innovative chefs. This momentum propelled her towards her next ambitious venture: Antheia. Set to open in 2025, Antheia will be more than a restaurant—it will be a research and development hub for fermentation, integrating culinary artistry with science and sustainability. With a dedicated fermentation lab, a chef’s counter for intimate dining experiences, and collaborations spanning culinary art, food science and agriculture, Briana envisions Antheia as a space for experimentation and knowledge-sharing.

A pivotal moment in her career came in early 2024 when she was invited to Noma’s fermentation lab. Tasked with creating flavours never before tasted, she impressed the legendary team, reinforcing her belief that the possibilities within fermentation are limitless. One of her creations, a compost mole utilizing overlooked kitchen waste, exemplifies her commitment to sustainability and ingenuity—an ethos she will carry forward at Antheia.

Throughout her career, Briana has defied expectations, proving that focus, passion, and relentless curiosity can carve new paths in the culinary world. With Antheia, she is poised to redefine fermentation’s role in modern cuisine, creating a space where science, tradition, and innovation converge. Her journey is a testament to the power of embracing one’s unique perspective—and pushing the boundaries of what food can be. It is incredibly inspiring to see young, talented women like Briana Kim bring Canada’s culinary scene to the international stage. Her journey—from a self-taught chef with a background in political science to a visionary in fermentation-based cuisine—demonstrates an unwavering commitment to innovation. By fearlessly exploring fermentation, plant-based gastronomy, and sustainability, she has not only redefined fine dining in Canada but also proven that dedication and creativity can carve new paths in the industry. She is set to take her vision even further, blending culinary artistry with research and sustainability. Women like Briana are shaping the future of gastronomy, showing that ambition, talent, and a bold vision can break barriers and elevate Canadian cuisine on a global scale.

Written by Élise Tastet
Photography by Jamie Kronick