Tim Flores grew up in the suburbs of Chicago with his parents, who emigrated from the Philippines in 1975. His first experience in a professional kitchen was as a dishwasher at GT Fish & Oyster during his college years. After graduation, Flores returned to Chicago and made his way into the kitchen at GT, where he met his future wife and business partner, Genie Kwon, the restaurant's pastry chef.

Kwon, a New Orleans native, graduated from the culinary management programme at Newbury College in Massachusetts and trained in the kitchens of Flour Bakery & Café, Nobu 57 and Eleven Madison Park. In 2014, Flores began working as chef de partie at Senza, while Kwon ran the pastry wing at BOKA. In 2016, their paths crossed again to collaborate on the opening of Oriole, a gastronomic restaurant that earned two Michelin stars in its first year.

In 2018, Flores and Kwon took a break to create their own space. After two and a half years, they built this space in Chicago's Ukrainian Village and named it Kasama. 

Photo:  Evan Robinson - @ev.robinson