Minwoo Jung Email & Phone Number

Born and raised in Busan, South Korea, Minwoo Jung has loved cooking and making people happy with his food since he was young. He graduated from the Culinary Institute of America, where he developed his culinary skills and food studies. Minwoo worked at different kitchens of renowned hotels, Michelin-star fine-dining restaurants, and the Korean Embassy. During his externship at Restaurant Blue Hill at Stone Barns, he began to look at food systems, sustainability, and education beyond the production of food. As a section chef at the Michelin three-star French seafood restaurant Le Bernardin in 2016, he learned about world-class dishes and the restaurant’s contributions to the local community. With the influence of chefs, he participated in an urban regeneration project in his hometown, transforming old buildings into local gathering places. He also created a curriculum about easy and special cooking with food scraps to enhance sustainable practices in daily life.Through the Master of Management in Hospitality at Cornell’s Hotel School, Minwoo hopes to consolidate his managerial knowledge and experiences in the hospitality industry and research food studies, focusing on ESG strategies in the F&B industry, plant-forward cooking, and regenerative food and farming culture.His long-term goal is to be part of a hospitality group that delights guests with healthy and delicious food and genuine hospitality. Please feel free to connect with him at mj454@cornell.edu.