Chef and owner of the hottest “cold kitchen” in town, this Seoul native makes sushi—and a host of hot-kitchen Japanese staples.
But the devoted husband and dad didn’t always plan on cookery. Lucky for us, it planned on him: “Honestly I wasn’t looking for cooking. I set out to be a computer engineer and in computer information systems, and my first year that changed. I think cooking found me, and I’m glad it did.”
With know-how he acquired via an assembly of years under two Master chefs, followed by training in over two dozen Japanese restos scattered across the U.S. (he came of age in the States), his boho approach has yielded the sweet success that is now M Sushi & Sono — or “the” spot to be.