What inspired you to become a chef, and how does that story shape your cooking today?

My childhood was filled with family meals, laughter, and love—those moments made me fall in love with cooking. They taught me that food transcends language. I now strive to recreate that warmth and connection through every dish I craft, wherever I am in the world.

What’s one dish that best represents your style—and why?

Bulgogi reflects my culinary identity: rooted in traditional Korean flavors but elevated with refined techniques. Its richness honors my heritage, while its resemblance to Kofta bridges Korean and UAE cuisines—symbolizing my passion for creating cultural connections through food.

What are three ingredients you always keep in your kitchen?

Soy sauce, fermented soybean paste, and Korean chili. These ingredients offer depth, harmony, and a bold backbone to my dishes. They help me balance East and West, imbuing every plate with soul, structure, and a signature character.

What is your philosophy or motto?

Cook with soul, serve with purpose. While technique can impress, it’s the emotion, care, and intention behind each dish that creates lasting memories for guests—long after the meal is over.

What is your dream in life?

To inspire and empower the next generation of chefs worldwide—teaching them to lead with heart, grow through collaboration, and create meaningful food experiences together. I dream of a community that learns, evolves, and succeeds as one family, united by a shared love for this craft.

What are your current projects and plans?

I recently launched HANU Dubai, a modern Korean dining experience. I’m also working on an exciting new project that will reimagine contemporary Korean cuisine—blending tradition with bold, immersive storytelling on every plate.