Kasama, located in Chicago’s Ukrainian Village, has made waves in the culinary world in recent years with its Filipino-inspired cuisine with modern and innovative twists. Owned and operated by husband and wife team chefs Timothy Flores and Genie Kwon, Kasama has received widespread acclaim for breaking new ground in Chicago’s fine-dining scene. The restaurant, which began life as a bakery and café, has evolved into one of Chicago’s most sought-after reservations, for its evening-only tasting menu that showcases the depth and versatility of Filipino cuisine.

The heart of Kasama

Kasama's atmosphere strikes a perfect balance between an easy-going neighborhood restaurant and a high-end dining destination. During the day, it has the feel of a bustling café, where guests can drop in for coffee, pastries, and traditional Filipino treats like lumpia, longganisa, and adobo. The light-filled, minimalist space is clean, modern, and unfussy, but in the evening, the restaurant transforms into an intimate, more formal setting for the tasting menu experience. The transition is seamless, maintaining the laid-back charm of the daytime while elevating the experience with more formal touches in lighting, plating, and service. Diners can expect a warm, relaxed ambiance that feels sophisticated and approachable.

Flores, who helms the kitchen at Kasama, has deep roots in Filipino culture and cuisine. Born and raised in the Chicago suburbs by Filipino parents, Flores grew up immersed in the traditional foods of his heritage. His journey as a chef began in the fine-dining kitchens of some of the country's most renowned restaurants, including Boka in Chicago and the Michelin-starred Saison in San Francisco. Flores brings his classical training and experience in fine dining to Kasama, elevating traditional Filipino dishes with modern techniques and refined presentations. His wife and co-owner, Kwon, is a highly accomplished pastry chef with an equally impressive resume, having worked at establishments like Eleven Madison Park in New York and Oriole in Chicago. Together, they bring a wealth of culinary knowledge and passion to Kasama, blending their respective skills to create an innovative dining experience that honors tradition while pushing the boundaries of Filipino cuisine.

Since its opening, Kasama has received widespread critical acclaim and numerous awards. In 2022, it became the first Filipino restaurant in the world to earn a Michelin star, a milestone not just for Kasama but for the broader Filipino culinary community. In addition, Kasama has been praised by various national publications and earned a spot on several ‘Best Restaurant’ lists, including from The New York Times and Bon Appétit. Flores and Kwon’s efforts to bring Filipino flavors to a wider audience through a fine-dining lens have resonated with both critics and diners, making Kasama one of the most exciting and innovative restaurants in the country.

The Chef

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.

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