Who am I? First and foremost, I am a chef. I came to the United States in 2010 to study at the Culinary Institute of America, driven by a desire to learn from the best chefs in the world. I grew up in South Korea near Seoul, where food was woven into everyday life. My mother owned a restaurant, and some of my earliest memories are rooted in the kitchen. I was used to going to her restaurant after the school and helping her simple projects like peeling garlic or onion. Long before I understood it, cooking had already shaped who I was.

I worked my way through the CIA not only in classes but any job I could get that would help offset the cost of living in NYC. I met some of the most incredible chefs like Michael Anthony, James Kent, and Jiho Kim which springboarded my career in the competitive NYC landscape. Right out of CIA, I began my career in the city, joining Gramercy Tavern in 2012. There, I refined my technique and learned the discipline and precision of Michelin-starred kitchens. In 2013, I moved to Maialino, working with Danny Meyer and Union Square Hospitality,  where I spent nearly eight years developing not only my culinary skills, but also my leadership and management experience. During this time, Maialino oversaw the entire food and beverage program for the Gramercy Park Hotel, giving me the opportunity to work across large-scale events, catering, and diverse dining formats.

In 2020, during the pandemic, I reunited with friends from Oiji to help reopen their restaurant and prepare for the launch of Oiji Mi. I was part of the opening team when Oiji Mi earned its Michelin star. My next chapter brought me to DDOBAR, where I partnered with award-winning pastry chef Jiho Kim, serving as Executive Chef and Partner.

Through every kitchen and every role, one vision remained constant: to create something of my own–something that reflects both my Korean heritage and my New York training.

That vision is Sono, a Korean-Italian trattoria opening in the East Village in March 2026. Sono is the culmination of my journey, a place where tradition meets technique, and where my story comes to life on the plate.

I hope you’ll join me in this next chapter.