Award-winning alumnus named NAIT’s chef in residence

An award-winning NAIT alumnus is back at the school as the chef in residence this week, passing on some of his skills to culinary students.

Alex Kim will be returning to the Northern Alberta Institute of Technology (NAIT) – not as a student, but as the culinary program’s chef in residence.

Kim will work with students this week through hands-on lessons, presentations and demonstrations as well as special on-campus events.

“It’s going to be a really fun experience and very humbling moment because I wanted to be back and I never thought I would be wearing this jacket again,” Kim told CTV News Edmonton on Tuesday. “I’m feeling very honoured.”

The proud alumnus graduated from NAIT in 2011. He described his time in the culinary program as the “backbone and flesh” of his career as a chef, which provided a “sneak peek into the real world.”

Paul Campbell, a teacher in the culinary program, said Kim’s return to NAIT is a full-circle moment that really resonated with students.

“Very relatable, very down-to-earth, (and) very respectful,” Campbell described his first impression of Kim. “In my opinion, that’s what makes a really great chef. You have to be humble in what you do and I think he does that.”

“The Hokanson Chef in Residence program provides students with rare access to industry‑leading chefs who mentor, teach and inspire the next generation of culinary professionals,” said a statement from NAIT Tuesday.

Currently the culinary director at Vancouver restaurant Five Sails, Kim was named the 2025 Canadian Culinary Champion, was a Top Chef Canada finalist and received B.C.’s Regional Gold Medal and People’s Choice Award.

Kim says the main challenge of a chef is finding balance and not overworking.

“(Chefs) tend to be kind of harsh on themselves, working extremely long hours … and it’s all the physical and mental work in the kitchen, as well,” he said, adding that what people see on social media and TV is not an accurate reflection of the industry.

“In the beginning stage, you really have to focus on basic skills and … building the foundation,” Kim advised, saying that students shouldn’t feel “rushed” to do advanced cooking when starting out.

The public will be able to experience Kim’s cuisine during lunch and dinner services at Ernest’s.

With files from CTV News Edmonton’s Miriam Valdes-Carletti and Sean McClune