Round 4 Ko Bar Presents

Ko Bar Presents is BACK!

This fourth round will feature Ko alums and industry friends as they take over Ko Bar to showcase their latest culinary endeavors through a one night only pop up.

For four nights only this May & June, guests can expect a multi-course meal where tickets to each night can be purchased through Resy. Scroll below to learn more about each guest host and to visit their respective event pages.

Jassimran Singh   Ki Kim  Tae Strain  Fejsal Demiraj


Wednesday, May 10 — Jassimran Singh of Crown Shy

Chef Jassimran Singh was born in New Delhi, India. In 2006, he moved to Melbourne, Australia where he studied culinary arts at Holmes College. After graduating, Jassimran spent time in the kitchens at Maze by Gordon Ramsay and No. 8 by John Lawson at Crown. In 2014, Jassimran moved to New York joined the team at the NoMad as sous chef, working for then Executive Chef James Kent. In 2018, Kent tapped Jassimran to lead the kitchen at Crown Shy as Chef de Cuisine where he leads a team of more than 100 employees. After less than 1 year Crown Shy earned 1 Michelin Star and many accolades. In 2021 Jassimran was named Culinary Director when he opened fine dining restaurant SAGA in the financial district. In 2022 SAGA earned 2 Michelin Stars.

Wednesday, June 7 — Ki Kim of Kinn 

Chef Ki Kim is a Korean-born chef owner of Restaurant Kinn in Los Angeles, Koreatown. Kim started his culinary career as a sushi chef, working his way up at Matsuhisa in Aspen before immersing himself in various fine dining hotspots, including Benu in San Francisco and Kojyu in Tokyo. Kim has also put in time at NYC establishments such as Jungsik, Atomix and Blanca. Kim is passionate about sharing nostalgias of Korea through food using local ingredients.


Wednesday, June 21 — Tae Strain of Ggoma Supper Club

Tae Strain is the Chef/Owner of Ggoma (‘little one’ in korean) – a Baltimore based supper club and forthcoming restaurant that highlights food firmly rooted in the seasons, and inspired by the mentors and travels that have shaped his career. Previously he served as Executive Chef of David Changs flagship restaurant in DC, Momofuku CCDC, where he led the restaurant’s rebrand and resurgence with a 3 star Washington Post review, a number 29 spot on Washingtonian Best Restaurants, Eater Essential 38, and a nomination Eater DC Chef of the Year. Prior to this, he served as Chef De Cuisine at The Progress sf (Food & Wine Best New Restaurant – James Beard Best New Restaurant Finalist – Bon Appetit Top 50), where he helped them achieve a Michelin Star in his first year. He has also held positions of Executive Chef at Demi Restaurant in Baltimore, and Sous Chef at the 1 star Michelin/James Beard award winning restaurant, PUBLIC (AvroKO Hospitality) in NYC.

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Wednesday, June 28 — Fejsal Demiraj of AMËZ

Chef Fejsal’s roots are in Tropoja, Albania and after several years of travelling throughout the Albanian Regions and documenting traditional Albanian Gastronomy, his cooking has become heavily inspired by Albanian Cuisine. He was a Sous Chef at Noma in Copenhagen after having worked at restaurants such as Le Louis XV in Monaco and Brae in Australia. He is the Chef and Founder of AMËZ, an Albanian Flavor Development Company. The word AMËZ is the Northern Albanian equivalent to Umami.