Finding that right balance of the different flavors.
Nostalgic memories of your childhood, where you come from,
and then that exciting unknown, new.
I am very proud to say that it's a Korean fusion,
and that's exactly what it is and exactly who I am.
I was born and raised in Korea, but I spent way longer time here in America.
I learned how to cook in French restaurants.
Even if, you know,
your English was not that good, even if you don't have this super
outgoing personality, food just can speak for itself.
Food was my sort of, this like, third language
that made me be able to connect with everyone.
Mmm's and ah's.
And when you taste something that's so good.
Everyone understands and appreciates good food.
So many different people
bring little different pieces of this work together.
People who come in to clean the restaurant, folding the linens.
All of us in the kitchen, I've got to put this one down
first before this meat is cooking and then get the sauces hot.
Having all those little pieces, for me, it's like it's the most amazing puzzle
that you can put together.
Opening a restaurant is something like that
you are inviting your whole, like, community into your dining room.
People come to your restaurant to celebrate birthdays, anniversaries,
you know, we have so many people who come and tell us this was their first place
where they met each other on a date.
And then now they have kids.
Being able to have this like your family, but then your restaurant family,
but then your entire community
always come and go to your house all the time and then eat your food.
It's one of the most amazing experiences you can have.
And I get to call it my job. So super lucky.