Kasama, a Filipino fine dining restaurant based in Chicago, has garnered attention for its creative approach to modernizing traditional Filipino cuisine. Founded by Tim Flores and Genie Kwon, the restaurant began as a bakery and transitioned into a tasting menu model during the pandemic, ensuring both financial sustainability and a high level of culinary artistry. While initially focused on casual dining, Kasama's pivot to a more refined, elevated menu allowed them to continue serving guests while maintaining quality and cutting-edge presentation. With their fusion of French-American techniques and Filipino ingredients, Kasama offers a unique culinary experience, featuring standout dishes like their signature adobo and kare-kare stew, which incorporate high-end elements such as maitake mushrooms and scallop conserva.
Kasama’s growing success is rooted in its dedication to authenticity and creative innovation. Flores, who draws inspiration from his Filipino heritage, along with Kwon, who brings French-American culinary expertise, aim to transform Filipino food into an elevated experience without losing its essence. The restaurant has created a deep emotional connection with its patrons, with many expressing nostalgic memories tied to the flavors and dishes. This connection, coupled with the team’s focus on providing a personal, intimate dining experience, has made Kasama a standout in the Chicago dining scene, helping to bring Filipino cuisine into the spotlight.
