As a multiple award-winning leader, I am passionate about driving business and financial growth. Having established my impact on the global marketing, brand management, and public relations sector I gained the opportunity to transform the world's perception of Korean cuisine and design as Creative Director for the Kwangjuyo Group while serving as Chief Executive Officer of the Gaon Society.
I have a robust educational background encompassing a BFA from the School of the Art Institute of Chicago, an MBA from Loyola University, and a Master of Quality Food and Culture Communication from the University of Gastronomic Sciences (Italy).
I had the opportunity and the tools to build two iconic, Michelin-star winning restaurants in Seoul, establish Korean ceramics and tableware brands, and build partnerships with Michelin-star winning chefs while putting my own brand on conceptual work for luxury brands. I've now relocated to New York City where I'm excited to continue my work to build brand excellence.
Some of the achievements of which I'm most proud are as follows:
• I directed branding strategy and executive operations of two prominent restaurant brands in Korea – GAON and Bicena – receiving 3 and 1 Michelin Stars respectively, the first 4 Michelin Star-awarded restaurant group in Korea (guide first launched in Korea in 2016).
• After earlier efforts by Gaon Society to establish fine dining restaurants in Korea failed (2003 – 2008), I successfully established the award-winning, world class restaurants GAON and Bicena, regaining patron loyalty and establishing a “restaurant and chef” culture specializing in Korean cuisine.
• I established global collaborations with restaurants in USA, Denmark, and Korea, hosting numerous events, and participated in major Korean exhibitions and events.
• I have been sought out for numerous TV events and conferences as featured speaker or host.
I'm filled with energy and creative drive.
* To introduce the Michelin Guide, in 1931 Michelin ratings were set up as the following:
1 Star—A very good restaurant in its category.
2 Stars—Excellent cooking, worth a detour.
3 Stars—Exceptional cuisine, worth a special journey.
In 2017, there were 2817 restaurants in the world with at least One Michelin Star. Out of these there were:
2290 restaurants with One Michelin Star;
414 restaurants with Two Michelin Star;
113 restaurants with Three Michelin Star.
Education
1995 - 1999
(JAPAN) International School of Sacred Heart
1999 - 2003
(USA) Bachelor of Fine Arts (BFA) at The Art Institute of Chicago
2006 - 2008
(USA) MBA at Loyola University
2009 - 2010
(ITALY) Master of Quality Food and Culture Communication at University of Gastronomic Sciences
2012
(KOREA) EMBA in Advanced IT based Innovation & Transformation Management
(ATM) Program at Korea Advanced Institute of Science and Technology (KAIST)
Language / Affiliation
Languages
Fluent in English, Korean and Japanese
Basic French (currently leveraging)
Arts and Culture Affiliations
Slow Food member and En Shu Japanese Tea Ceremony member