His love of cooking was established early while growing up in Queens, New York during numerous family Cantonese banquets. “Cantonese banquet food made a huge impression on me as it ranges from the pure simplicity of whole steamed fish, to more complex flavors and textures in dishes like stir-fried lobster with black bean, scallions, pork and egg,” recalls Lim. His grandfather, a Chinese cook when he first immigrated to the United States, taught Lim how to make his secret Winter Melon soup. During his early childhood his grandfather prepared many restaurant quality home-cooked meals for Lim, creating memorable food memories and influencing Lim’s decision to pursue a culinary life.
Shortly after attending the University of Massachusetts, Amherst, Lim pursued a Culinary Arts degree at Johnson and Wales University in Rhode Island. He began his cooking career at Season’s in Amherst, Massachusetts, where he learned a great deal under chef Peter Swanson, whom was the first chef he worked and gained experience from. “Everyday I still refer to the many lessons he taught me,” states Lim. He went on to spend two years at the prestigious Restaurant Daniel in NY, which was awarded a coveted New York Times four-star review while Lim was there, where he served in many positions including, Saucier, Entremetier and Rotisseur, and then moved on to Café Boulud.
After four years under esteemed Chef Daniel Boulud, he chose to explore opportunities in Valbonne, France at Daniel DeSavie. Lim reflects, “What inspired me was DeSavie’s dedication not only to his restaurant but his family as well. I admired his hands-on approach in the kitchen from purchasing his ingredients daily at the local market to greeting all of his customers.”
Lim moved back to New York City and went on to become the Sous Chef at Upstairs At “21” and Sage. Then, he landed a prestigious position at Geoffery Zakarian’s Town, one of New York’s most critically acclaimed restaurants. “Working in a glamourous setting such as Town was a priceless experience” Lim says.
Now, at askew Lim will allow guests to relax and nibble all night long on small plate specialties or simply stop in for a quick taste of the casually sophisticated fare and playful cocktails. Lim will bring a quality cuisine and his love of ingredients to askew. His signature tapas dishes such as their delicious Beets and Red Cabbage with Goat cheese mousse, Asian pear and sesame seeds, their classic Jerk Chicken with Pickled green mango slaw in a sour orange glaze or on a heartier note, Poppyseed Gnocchi with cauliflower puree, sage, fava, and speck.
