Kozy is the Korean, Japanese with European twist cuisine. Creativity, innovative dining experience.

Cherry and grapes is the Asian and European twist boutique cafe in West Perth.

As a Head Chef at Skol, I work in a Fine Tapas Modernist restaurant.My daily responsibilities includes :- Manage daily kitchen operations- Designing new menu, estimating food costs and ordering- Menu development daily on modern Gastronomy(Japanese, Korean, European fusion innovative)- Training and recruitments of all Kitchen staff- Managing relationship with Food suppliers

As a Head Chef at Binchotan grill, I work in a Fine Tapas Modernist restaurant.My daily responsibilities includes :- Manage daily kitchen operations- Designing new menu options with the venue's management- Taking daily inventory of produce, meats, and daily vegetables- Training and recruitments of all Kitchen staff- Managing relationship with food suppliers

As a Sous Chef at Alla prima 2stars Michelin restaurant.My daily responsibilities includes :- Managing all chefs in the Michelin star restaurant- Organize training chefs and new food creation- Menu development daily on modern Gastronomy(Japanese, Korean, European fusion innovative)- Managing food cost-effectively and ordering- Research local and Japanese market for high-quality products- ordering and using seafood like Black throat seaperch, Kinmedai, Tilefish, Vegetable, Meats- Training chefs in every section- Checking Mise en place every section before start service

As a Head Chef at Doric st cafe & kitchen, I work in a Modernist Western Restaurant & Cafe.My daily responsibilities includes :- Managing all kitchen staffs and front of house- Focus on High quality of food and ingredients and fast-paced operation- Around 100 meals for weekday and 200 meals for the weekend- All the time smooth operation and customers were always satisfied.- Sold in March 2018 very successfully.

As a R&D Chef at Wildflower, I work in a Modern Native Australian Fine dining.My daily responsibilities includes :- Managing all kitchen personnel in the Gourmet Restaurant.- Organize training and new food creation- Menu development on modern Australian gastronomy- Managing food cost-effectively, ordering.- Research local Australian native ingredients market for high-quality products

R&D chef and experimenter in Molecular Gastronomy LAB in Seoul Souk Korea.