From a very early age, my mother taught me to cook and to value fresh ingredients. After emigrating from Korea, we lived in Hawaii and some of my most fond memories are shopping with her in the Chinatown section of Honolulu, buying whole fish caught that very morning or spare ribs that she would cook for hours to bring out the best taste and flavors. My love of food and the simple act of creating a meal for my friends and family sustained me through my early career as a corporate banker in New York and Los Angeles.
Later, I decided to pursue my passion for cooking on a full time basis. I received my formal culinary education at the Sushi Chef Institute. I then studied under celebrity Chef Makota Okuwa (who has appeared 13 times on the Food Network’s hit television show, Iron Chef America) in Los Angeles. It was this experience and training, in one of the world’s culinary epicenters for fusion innovation, that helped developed my own version of Asian cuisine.
About the same time, I began visiting and exploring Argentina as a tourist. For several years, I would spend 2-3 weeks here and see different parts of the country. Argentina has an infectious energy that envelopes and excites me. And, I must admit, that each time I left I felt a certain degree of sadness. However, at the same time, I also felt this country was ready for a better selection and variety of Asian cuisine.
In 2010, I opened my first restaurant, Casa Mun, in the Palermo neighborhood of Buenos Aires. As I had suspected, Argentines, tourists, expats and the diplomatic community were hungry for Asian cuisine. Casa Mun became one of the most sought after reservations and consistently ranked in the top restaurants of Buenos Aires. We were featured in publications ranging from lifestyle magazines like Planeta Joy to major news outlets: BBC to China Central Television to the New York Times. During this time, I was also honored to serve as Culinary Ambassador for the U.S Embassy in Buenos Aires. I worked directly with U.S. Ambassador Vilma Martinez to promote a greater understanding of the culture & cuisines of Asian-Americans.
I moved to Mendoza in 2012 to serve as Executive Chef of a new & impressive restaurant in Bodega Casarena. As soon as I arrived at the winery, I worked with the winemakers to develop and bottle a Pinot Noir to replace traditional beer or sake beverages as the perfect pairing for my sushi. I was thrilled to be recognized by Wine Enthusiast Magazine as a pioneer in the field of developing wine pairings for Asian-fusion cuisine. Specially designed V-shaped tables offer every guest a beautiful view of the Cordón del Plata while enjoying seasonal tasting menus of Asian fusion cuisine from Korea, Japan & China. All paired with premium wines of Argentina.
Update: we have completed the sale of Mun @ Casarena. We will be announcing exciting news about our future plans shortly.
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