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Steve Rhee

Kiki on the River

Chef Steve Rhee, one of the area’s most respected chefs, has been tapped to helm the kitchen of Kiki On The River – one of the most anticipated Miami restaurant openings of the upcoming season. With an esteemed pedigree that includes stints at Las Vegas’s N9NE Steakhouse and Estilatorio Milos Las Vegas and Miami, Chef Rhee is due to delight guests with his fresh seafood presentations and approachable take on Greek cooking.

Having grown up in Glendale, California, just 10 minutes away from Los Angeles, Chef Steve Rhee was exposed to the plethora of cultures and cuisines that exist in the LA area. Raised in a Korean household, Rhee’s greatest culinary influence was Asian cuisine; however, Rhee was particularly keen to a variety of different cuisines that Southern California has to offer, such as various Asian, Latin, and Mediterranean influences.

After receiving a BS in political science from California State University, Northridge, Rhee decided to try his hand at the corporate world but felt the void of his true passion. Deciding to pursue his dream of being a chef, Rhee quit his job and enrolled at the California School of Culinary Arts where he received his AA in culinary arts and took an entry level cook position, under the general guidance of Chef Joachim Splichal of the Patina restaurant group. First at the Hollywood Bowl VIP Box Seating where he learned to cook under pressure and work with a team of chefs, and eventually to Café Pinot in Downtown Los Angeles.

Having trained in Los Angeles, Rhee continued to further pursue his career in Las Vegas, working his way up from a Chef de partie to Sous Chef for N9NE Steakhouse, which at that time was considered one of the premier steakhouse destinations in Las Vegas. After a number of years working in different kitchens, and learning different cuisines, he left for a year to travel all to 6 different countries in South East Asia, and Hong Kong. During this time, he was able, to build upon his foundation to further expand his knowledge of different foods and cultures.

He arrived back to Las Vegas to help open Estiatorio Milos, Las Vegas, which is located at the newly built Cosmopolitan hotel. He was able to develop and execute the cold kitchen menus. After a couple of years of working at this location, he was then assigned to open the Miami Beach, FL location as Chef de Cuisine, overseeing all kitchen operations for at that time the newest branch of that restaurant group. Having molded his talents worldwide, Chef Rhee established himself as a fixture behind Terrazza restaurants exceptional Italian cuisine at the iconic Shore Club hotel in South Beach Miami.

Delving into his passion for seafood in fresh and authentic presentations, Chef Rhee takes a new position as Executive Chef for Kiki on the River. Kiki on The River, Miami’s highly-anticipated indoor/outdoor new dining destination, will officially open its doors fall 2016. Featuring approachable modern Greek cuisine and a Mediterranean island inspired riverfront setting complete with private gondola service, Kiki on The River – built on the site of one of Miami’s original fish markets – pays homage to the rustic origins of The Miami River.

Despite a now extensive career in the culinary industry, Chef Rhee’s passion for restaurant life is only growing. He thrives off of the day to day grind, overseeing from conception, all the way to execution, and direct sales of all food items. Based on his “guest first” philosophy, nothing makes Chef Rhee happier than seeing guests satisfied with the food his team has prepared and their overall dining experience

More about Steve Rhee

What is your ultimate comfort food? Korean BBQ, with all the trimmings like Kim Chee, Pickled Cucumbers, Fermented bean sprouts, etc. AND tacos!!!!! If you weren't a chef, what would you be? If I was not a Chef, I would be working in the arts specifically with clay - ceramics. What three things are always in your pantry? Kosher Salt, Fish Sauce, San Marzano tomato, Great Quality Extra Virgin Olive Oil If you could cook with anyone in the world, who would it be?
Marco Pierre White or Julia Childs, two I highly respect and would love the honor to cook with.