I was born and raised in Honolulu Hawaii. I am a first generation Korean-American. After graduating high school I headed to the mainland. I started off in New York City for about 3 years, before moving to San Francisco, and lived there for a few years. I finally settled in Seattle for more than 10 years. Although I was involved in the food and beverage industry in all those cities, my culinary endeavors didn't truly begin until Seattle. I trained under Tamara Murphy, Ethan Stowell, Tiffany Layco, Zach Chambers and many other James Beard Award winning chefs.
I have been fortunate to have moved up fairly quickly in this industry. I first started as a banquet prep not knowing how to hold a knife properly. I was trained intensely by a French trained Chef that worked under Thomas Keller in Napa Valley. She was my mentor, and took the time to teach me many of her techniques and skills that enhanced my growth in this career. Then two years later, I was promoted to Sous Chef.
I moved back to Oahu, in the fall of 2015 and began working at Mariposa as a line cook. I was later hired at the Kahala Hotel and Resort as a sous chef, followed by Herringbone as an executive sous. Currently I work at Maui Brewing Company in Waikiki. Chef Terry Lynch has given me the wonderful opportunity to assume the Executive Chef position at Maui Brewing Company.
I am grateful for every opportunity that I have been given, and continue to have a quest for knowledgeable about food, cultures and different cooking techniques.
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