Beginning his culinary career in 2008, Kam originally worked as a cook in multiple restaurants in both Cincinnati and northeast Ohio as a means of surviving college. When he graduated from Kent State in 2014 with a degree in business management, he decided to continue pursuing his passion for gastronomy. He then moved to Chicago where he spent over 2 years at 3-Michelin star Alinea. During that time he participated in the 5-week pop ups in Miami, Florida and Madrid, Spain. He was also part of the 2016 reopening. Later that year he helped open Michelin-star Elske before returning to the Alinea group. He has since spent time at the Aviary and is currently the senior sous chef of the hearth based restaurant, Roister.