Attention to Detail: How Korea's Only 3-Star Michelin Chef... | THE GLOBALISTS

[@GigiSoon299]

Very good interview

[@HKim0072]

Not to take away from this dude, but he worked at some of the top restaurants in the US. That's the key to learn out of the box techniques. He worked at Urasawa (Beverly Hills), French Laundry (Napa), Benu (SF) and Aziza (SF).

[@HKim0072]

This is a little weird since Mosu closed down. _However, it was recently announced that CJ CheilJedang decided not to renew the contract with the owner-chef Ahn Sung-jae, and as a result, the restaurant was shut down permanently in Jan. 2024._

[@brightafterrain_]

Ah... it's bad. I thought he's the owner 😅

[@김승훈-c7p]

They would never let go who is talented to do something special that relevant to the company vision so that the company are arranging some promotion that allow them collaborate together as I guess