Bruce Yim
• Age: 51
• Executive Chef: Downtown Kitchen + Cocktails
Bruce Yim has worked in the kitchens of some of the country’s best restaurants, including Wolfgang Puck’s Postrio in San Francisco, the 21 Club in New York, and Harry Cipriani in Washington.
He came to Tucson in 2007 to head up the kitchen at Vin Tabla, and last February joined Janos Wilder’s team in anticipation of leading the kitchen at Wilder’s newest venture.
