Kwon is an acclaimed pastry chef and co-owner of the Michelin star restaurant Kasama, in Chicago. She began her career in New York City, working at three-Michelin-starred Eleven Madison Park, developing her skills in one of the world’s most competitive culinary environments. She later moved to Chicago to work at two-Michelin-starred Oriole, where she established herself as one of the city’s top pastry talents. Kwon is known for her ability to merge technical precision with creative innovation, using her expertise to craft desserts that are both visually stunning and delicious.
As co-owner and pastry chef of Kasama in Chicago, Kwon has brought her signature style to the menu, elevating Filipino desserts through modern techniques. Her culinary philosophy emphasizes the importance of balance—between sweetness and acidity, traditional flavors and contemporary presentations. This approach has earned numerous accolades, including Kasama’s historic Michelin star in 2022, making it the first Filipino restaurant to be awarded one. Kwon’s desserts at Kasama, from delicate pastries to intricate plated creations, highlight her passion for innovation, adding a unique dimension to the restaurant’s acclaimed tasting menu.
Restaurant
Kasama is a groundbreaking Filipino restaurant in Chicago’s Ukrainian Village, co-owned by Flores and Kwon. Kasama is known for blending modern techniques with traditional Filipino flavors, and offers a dining experience that transitions from a casual bakery-café by day to an elegant fine-dining venue by night. During the day, guests can enjoy Filipino favorites like longganisa, lumpia, and adobo, alongside a wide choice of pastries created by Kwon. In the evening, Kasama transforms, offering a tasting menu that elevates Filipino cuisine.
Since its opening in 2020, Kasama has earned widespread acclaim, including being awarded a Michelin star in 2022—making it the first Filipino restaurant in the world to receive one. This star has placed Kasama at the forefront of Chicago’s dining scene and brought global attention to Filipino cuisine.
Though Kasama is the only restaurant currently owned by the duo, it has quickly become one of the most sought-after reservations in the city, celebrated for its inventive approach and warm, welcoming atmosphere. Kasama’s rise from a little-known neighborhood restaurant to one with a Michelin star and a global reputation is thanks to Flores and Kwon’s culinary vision, dedication, and innovative approach.
Recipes and dishes
Kwon is renowned for her exceptional skill in creating innovative and beautifully crafted desserts and pastries. At Kasama, she reimagines traditional Filipino sweets through a modern, refined lens, with creations that blend technical mastery with cultural authenticity. One of her signature creations is a new take on the classic Filipino ube, transforming the purple yam into intricate pastries that are beautiful and delicious. Her version of halo-halo, a traditional Filipino sweet, also stands out, incorporating unexpected elements like shaved ice, sorbet, and well-balanced textures.
Beyond her role at Kasama, Kwon’s work has been celebrated in various publications and food media outlets and she’s appeared on food television shows and at various food festivals. Her approach to pastry emphasizes balance, restraint, and the careful interplay of texture and flavor. Her work at Kasama has elevated Filipino fine dining, earning her recognition not only for the dishes she creates but also for her role in elevating Filipino cuisine on the global stage.
