Kasama's atmosphere strikes a perfect balance between an easy-going neighborhood restaurant and a high-end dining destination. During the day, it has the feel of a bustling café, where guests can drop in for coffee, pastries, and traditional Filipino treats like lumpia, longganisa, and adobo. The light-filled, minimalist space is clean, modern, and unfussy, but in the evening, the restaurant transforms into an intimate, more formal setting for the tasting menu experience. The transition is seamless, maintaining the laid-back charm of the daytime while elevating the experience with more formal touches in lighting, plating, and service. Diners can expect a warm, relaxed ambiance that feels sophisticated and approachable.
Flores, who helms the kitchen at Kasama, has deep roots in Filipino culture and cuisine. Born and raised in the Chicago suburbs by Filipino parents, Flores grew up immersed in the traditional foods of his heritage. His journey as a chef began in the fine-dining kitchens of some of the country's most renowned restaurants, including Boka in Chicago and the Michelin-starred Saison in San Francisco. Flores brings his classical training and experience in fine dining to Kasama, elevating traditional Filipino dishes with modern techniques and refined presentations. His wife and co-owner, Kwon, is a highly accomplished pastry chef with an equally impressive resume, having worked at establishments like Eleven Madison Park in New York and Oriole in Chicago. Together, they bring a wealth of culinary knowledge and passion to Kasama, blending their respective skills to create an innovative dining experience that honors tradition while pushing the boundaries of Filipino cuisine.
Since its opening, Kasama has received widespread critical acclaim and numerous awards. In 2022, it became the first Filipino restaurant in the world to earn a Michelin star, a milestone not just for Kasama but for the broader Filipino culinary community. In addition, Kasama has been praised by various national publications and earned a spot on several ‘Best Restaurant’ lists, including from The New York Times and Bon Appétit. Flores and Kwon’s efforts to bring Filipino flavors to a wider audience through a fine-dining lens have resonated with both critics and diners, making Kasama one of the most exciting and innovative restaurants in the country.
