CHEFS

Chefs and team

A team of ten, led by Owner Chef Joochun Jung and Executive Chef Yoonhaeng Heo, completes the Korean Fine Dining course at SUTIMOON.

Owner Chef Joochun Jung, Executive Chef Yoonhaeng Heo and the eight-strong chef and service team — their careers and their own words.

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Owner Chef

Joochun Jung / Tony

Like a single ray of light in the dark, I hope to place pure thought into each dish and carry old Korean cuisine forward through charcoal.

Career

Eight people who carry the story of each course and the meaning of each ingredient to the table.

Chef Team

Meeting many different guests and hearing their stories has broadened how I understand Korean cuisine.

Chef Team

I respect good ingredients and the value of the season, and work to express each ingredient's own depth.

Chef Team

I find real happiness in the chemistry of our team and in working with ease and joy.

Chef Team

I am proud of our team culture — the way we look out for one another and try to enjoy the work.

Chef Team

This is not simply serving food. We carry the story of each course and the meaning of each ingredient to the guest.

Service Team

I attend to every small detail of the SUTIMOON space — from the anticipation you feel as the door opens.

Service Team

For every guest who visits, I want each day and each moment to bring comfort and a memorable experience.

Service Team

A guest's pace, taste, preference, even the smallest discomfort — I learned to look at both the guest and each dish anew.