Khûin is a series of pop-up restaurants run by Fred Noinaj and associates.
What is a pop-up restaurant?
A pop-up restaurant is a temporary restaurant that can be open anywhere from a few hours to a couple months.
About the Chefs
Executive Chef,
Fred Noinaj
Currently 21 years of age, Fred is always pushing his limits and ambitions. Born in Chicago, IL and raised in the restaurant industry. His parents opened a Thai restaurant when he was 3 and he started to cook by the age of 5. Fred is currently enrolled at Washburne Culinary Institute with one semester left. Fred worked at numerous Thai Restaurants and one of the country's oldest bar and grills, Twin Anchors. He has staged in world renowned Arun's and at three Michelin-starred Alinea. Fred hopes to one day, make a name for himself in the culinary world.
Brian Hoffman
Brian loves food and has a great passion for cooking. The native Californian has been living in Chicago for about 2 years. He previously worked in a small café in southern California and as a fondue chef in Switzerland. Currently he is studying at the Washburne Culinary Institute refining his skill set and learning new techniques.
Chris Pedziwiatr
Born and raised on the Southside of Chicago, Chris shares his passion for cooking with his wife and two children. He is currently a student at Washburne Culinary Institute and perfecting his craft in the kitchen at Uncommon Ground, Chicago's #1 Green Certified Restaurant.
Head Baker and Pastry Chef, Gabrielle Novicki
Currently polishing up her trade at Kendall, Gabrielle brings to the table precision and innovation with no signs of slowing down. Gabrielle can be found at the Elysian hotel, externing for two Michelin starred Ria and Balsan.
