I grew up squatting next to the women folk in my family helping prepare meals for celebration and ritual. You could say that my love of Korean food and culture literally started from the ground up. I've devoted two decades to a self-directed career in the culinary arts-working at various NYC restaurants, healing centers, catering, private chef work and nutrition-based teaching. My memories and attachment to my native cuisine help me stay grounded in all my evolutions. My new style is old school - simple yet elegant, traditional yet innovative - drawing from a thousand years of vegetable based craftswomanship, healing and sustainable practices. Temple cuisine with a bit of flair! I can't help myself, I will put a spin on a dish, but always with reverence and with the hope that it will awaken something within the recipient.
I'm in my fifties
Chef, Forager, Herbalist, Alchemist, Artist, Mother, Minister of Culture
My guilty pleasures are packaged noodles. It's a practical yet emotional experience and one complete with chemical and so much salt!
What to expect at Sung Uni's place