Cooking is my lifestyle
For me, cooking is a lifestyle, and that means I treat every detail—ingredients, timing, and execution—with daily discipline and genuine care.
Michelin-level training and kitchen leadership
I built my career by working and staging in Michelin-starred kitchens, including Picholine, Eleven Madison Park, Juni, and Jung Sik, where I learned the rigor, consistency, and leadership it takes to run a professional service.
A simple philosophy: freshness and heart
I rely on fresh ingredients and love for what I do, because that’s what makes food feel personal, memorable, and worth sharing.

































Chef Z was awesome!