Where did you grow up?

I grew up in South Korea but I moved to the US when I started working as a chef.

Did you eat your veggies?

Every day! We always had vegetable dishes when we were growing up with every meal. The entire meal could be vegetarian sometimes.

When did you know you wanted to be a chef?

I decided to become a professional chef when I was doing my hospitality degree in the US. It was one part of the industry that I kept swaying towards and after experiencing Korean cooking techniques.

What is your favourite food memory?

My mother’s Korean Beef Bulgogi (thin marinated slices of barbecued beef). That taste still lingers in my mouth and I’ve tried to recreate the recipe but she must have had a secret ingredient she never told me about.

How difficult was your training?

I trained as a Japanese chef while I was studying in New York and I found it to be the most grueling training; especially when it comes to rolling sushi. Sushi making may seem easy but it takes years of practice. I have huge respect for anyone that wants to hone their Japanese culinary skills, it’s tough.

What inspires your cooking?

A lot of my inspiration comes from my home cooking as a family. My Mother’s cooking still gives me ideas on how to create new dishes with a home cooked feel and some traditional spices you might not usually see in Asian cuisine. Dubai is full of Asian restaurants all offering something different, which is why I like to stay true to my roots.

Favourite kitchen equipment or gadget?

No surprises here, but my favourite kitchen utensil is the sushi knife. It can take years to really know how to use one and how to get the best from it, even though it’s just a knife. I’ve had mine now since I started my career and it travels everywhere with me.

Best piece of advice you would give a home enthusiast?

You don’t need to prepare any fancy dishes to perfect the art of cooking. All you have to do is make simple quality food with basic ingredients. Add your own style and don’t try to copy anyone and your food becomes wholesome.

Best cooking tip for a novice, just getting into the business?

It definitely isn’t the easiest job but it is the most rewarding. Always cook with your heart and stop the moment you don’t love it anymore.

What’s the most popular dish at Ba – Boldly Asian and what’s your spin on it?

The Honey Baked Cod with Pickled Ginger. The sweetness against the tender cod is just out of this world and I tend to add a combination of different spices to create some “oomph!” We’ve had guests return just to order that dish.

Funniest kitchen incident

When I (almost) burnt down my kitchen while using the oven! I was experimenting with new flavours and techniques and safe to say it didn’t go as planned. No one was hurt, but the smoke took a while to leave!

Who in the food world do you most admire?

My mother, because I learned most of my cooking skills from her. Professionally I admire Nobu Shang from New York as I like his methods of cooking

How has your cooking style changed over the years?

Although I have been trained as a Japanese chef, I have dabbled a lot lately in other forms of Asian cooking especially in making dimsums and delicious Bao Buns. They are like a blank canvas to experiment with new flavours and spices.

What do you think is the most challenging ingredient to work with?

Making Nigiri sushi is a challenge. You have to be very gentle but also firm enough to press the fish onto the rice without crumbling the fish.

Are there any foods you just don’t like?

While I am a sushi chef, I actually don’t like eating raw fish. Weird right?

Favourite cookbooks?

My mentor Nobu’s cookbooks. I buy every new series and try to recreate his dishes when I am at home and I have learnt a lot from his methods.

How do you switch off from work?

Because I am a chef but I find cooking to be a great stress reliever so I tend to cook and create new dishes when I want to unwind from work. I can relax at a slower pace and make exactly what I want with no pressure.

Where are the last three places you travelled to and why?

I have been to Korea (for our annual family gathering), UK and Spain (for holiday) last year.

What’s been your most memorable meal?

Cooking a huge meal for my entire family back in Korea. It was the first time all of my family could taste my creations and really see what I did for a living. That was a very special time.

Who would be your dream dinner guests?

Two places that I have spent my professional life are US and UAE hence I would have loved to cook for Bill Clinton. The other would be Sheikh Mohammed Bin Rashid Al Maktoum– they are two people I admire for their leadership and visionary skills.