KAs@Work: Manny Kim of M Grill

KAs@Work is a new series that profiles Korean Americans and their jobs. Want to share what you do, or know of people with interesting jobs? Get in touch.

Just steps away from the hustle and bustle of Koreatown, L.A., is M Grill, a classy restaurant with a “Hollywood” feel. With endless bowls of cheese bread and protein-packing gauchos serving tables around us, we tried to keep the drool in our mouths while we interviewed Manny Kim, the owner of this Brazilian BBQ paradise.

What do you do?

I own an all-you-can-eat Brazilian steakhouse. I do all the buying for the restaurant. 3-4 times a week I go to the food purveyors and I buy whatever needs to be bought with the exception of meat, which is delivered. I come to the restaurant and then I  figure the previous day’s finances and then I’m usually on the floor, and at nighttime I go home. I’ve got three kids so I’m heavily involved in their activities.

As a Korean American, what motivated you to open up a Brazilian restaurant?

I was born in Korea but grew up in Brazil. I went to Brazil when I was 1, so my whole youth I grew up in Brazil and I came to the U.S. when I was 20. I was in the garment industry before and I used to manufacture textile and did that close to 10 years. I got sick and tired of the industry. I like to cook and I have a partner here named Marcello who was looking to open a restaurant for a while. So I got together with him and we talked and went through different concepts on what we wanted to do. We were originally going to do a skewer a la carte menu but everyone who came in had a misconception about Brazilian restaurant being an all-you-can-eat, especially the Koreans. So after a year we saw the value of what a ‘one price all you can eat’ could be and we decided to change.

Were there any hardships while starting up M Grill?

It’s all hard work. Why do Koreans succeed in a different economy or different country? It’s because it takes a lot of hard work and perseverance. You can’t expect to not work hard and have money come out. For me I think the key is hard work.

Which dish are you most proud of?

Picanha, its a part of the top sirloin. Very popular in Brazil but not well known here at all. So we introduced that type of meat, and everyone loves it because its a very lean cut of beef but very soft.

Can you cook Korean food?

Yes! The funny thing is, my mom is a very good cook, and for me it came very naturally. Although I never had technical training, when it comes to flavor profile and ingredients I’m very natural at it.

What is your favorite Korean dish?

Oh there’s so many! I have to have Korean food at least two to three times a week. My mom’s kimchi jjigae and doenjang jjigae are the bomb!

Do you have any advice for restauranters/chefs wanting to open their own restaurant?

Work your a** off! That’s it. There’s no easy formula. I came here for college and my dad used to make me work in dye house plant and the virtue of that is for  you to know your business inside out. If you don’t know your business inside out, how can you delegate? How can you say ‘hey, you do better’ without you knowing how to systematically make it better.

Do you have plans on expanding in the future?

It’s funny because I’ve always wanted to expand, but my wife doesn’t want me to—she wants me home. We always talk about opening up in Orange County where I live, and we’ve been looking for that possibility.

M Grill – Brazilian Churrascaria
3832 Wilshire Blvd
Ste 202
Los Angeles, CA 90010
http://m-grill.com/

[Photo of Manny Kim + last photo: Audrey Yun-Suong; Meat (2nd photo): M Grill's Facebook]