Meet our Head Chef

“My culinary journey started in the kitchen of my cousin’s Korean restaurant in Perth, where I worked as a KP just one day after arriving in Australia. I was captivated by the energy of the kitchen – the bustling communication, the heat of the fires, and the artistry of cooking. Intrigued by the industry, I enrolled in a culinary school to learn about Western cuisine.

My career took off when I joined Wildduck, where I worked with a Michelin-starred head chef in a small kitchen, I then moved on to Wildflower. As Sous Chef at Amelia Park restaurant in Margaret River, I gained experience in farm-to-table cooking, I cherished every ingredient and treated them with the utmost care.

In 2021, I moved to Sydney to expand my horizons, and I landed a position at Aalia with Paul Farag. Under his tutelage, I learned about every aspect of the culinary industry, from A to Z – not just cooking, but also management skills. While I have not achieved any particular culinary accolades, I believe that everything I’ve experienced has been valuable in shaping my career. I never chased fame, money, or position; instead, I’ve always focused on improving my skills, my values, and my relationship with ingredients.”