Born:
Seoul, Korea
History:
At age 15, I was watching a TV show and there were competing Chefs and I thought this is super cool. This is how I started cooking and wanting to be a Chef.
I started to learn Korean food in a small town and did an apprenticeship at Intercontinental Hotel in Seoul, The Ritz Carlton Naples and in the US.
I came back home and started work at the Banyan Tree Seoul hotel where I met my mentor Charles Lee, who showed me how Chefs need to work and to be humble.
Coming to Australia, I started work at Quay and Bennelong, where all my inspiration came from. I moved to Canberra and worked at Aubergine with some of the best Chefs. Now here I am working for one of the best Chefs on the Gold Coast and learning lots of things for the restaurant!
Have you always wanted to be a Chef?
I did, I do, I always will.
How would you define your style?
Modern Australian.
What is your feature flavour these days?
Sweet and sour, a bit of bitter but savoury.
Obsessive-compulsive about?
Lemon aspen.
Your greatest culinary influence:
Social Executive Chef, Matt Jefferson.
What do you love about this business?
Hard work, fast-paced but do it properly.
An ingredient you can’t live without?
Butter.
Most ‘eyebrow-raising’ menu item?
Sugarloaf Cabbage
Signature dish:
Scallops, Wagyu.
Why should diners visit your restaurant and what can they expect?
Being social in a nice and chilled vibe, while looking at Chefs on show and most importantly, amazing food.
What do you think the past 12 months of COVID has taught restaurants and Chefs about their diners and the industry in general?
It has impacted a lot and changed everything. We are still trying to survive but it is not easy at all.
Where do you see yourself in 5 years’ time?
Will be at Social like always.
