Cook for Change - Most Innovative Recipe

I began my culinary career in a Korean-Japanese restaurant—not in the kitchen, but as a dishwasher. Those early days taught me humility, discipline, and the value of hard work. Within just three months, my dedication was recognized and I was promoted to assistant cook. After a year, I became head cook, and I spent nearly seven years honing my skills, learning the craft from the ground up, and discovering my love for cooking. 

In 2011, I took a leap of faith and joined Sodexo as an assistant cook and butcher. One year later, I was promoted to Commis 1, a role that challenged me to take on greater responsibility—from preparing main dishes to expressing creativity through food. Sodexo became a place where I was encouraged not only to execute recipes, but to innovate and grow. 

My journey continued as I was promoted to Chef de Partie, where I had the opportunity to lead a team, manage staff, and supervise daily operations. This role strengthened my leadership skills and deepened my understanding of teamwork and accountability.