OHJUN KWON

Born in Seoul and raised in Canada, my culinary journey began early. Driven by an obsession with learning from the best, I traveled across six countries—England, France, Japan, Germany, the United States, and Canada—solely to work in specific kitchens, often stepping off the plane without knowing a word of the local language.
Over the years, I worked my way up from an entry-level cook to upper management, eventually serving as Executive Sous Chef at Muni Alain Ducasse in Muni Kyoto, where I oversaw two restaurants within the hotel.
But as my passion for entrepreneurship took root, I realized I wanted to build something entirely my own.
I walked away from the prestige of fine dining to launch a casual Korean concept in my hometown of Toronto. Taking full control of everything from the kitchen line to financial strategy, the restaurant went viral in its first week and turned into a high-volume success. That leap proved what’s possible when top-tier culinary standards meet raw entrepreneurial hustle—a philosophy I bring into every project today.
Today, I draw on years of sweat, focus, and craft honed in some of the world’s finest kitchens. Whether through private dining experiences, strategic culinary consulting, or custom concepts, I’m always open to sharing that knowledge and bringing new ideas to life.