Kijung Hospitality Group
Samuel K. has a rich work experience in the culinary industry. Samuel is currently the Senior Director of Culinary Operations at Kijung Hospitality Group Inc. Prior to that, from 2018 to 2021, they served as the Culinary Director at Eastchester Events. Before that, they held the position of Executive Chef at 1789 Restaurant/ The Tombs/ F. Scotts from 2013 to 2018. From 2011 to 2013, they worked as an Executive Sous Chef at Colicchio and Sons. Samuel started their career as a Saucier at The Modern in 2008, and later worked as a Poissonier at Jean Georges in 2010. Additionally, they gained experience as a Commis at Per Se in 2008, Sous Chef at Clyde's Restaurant Group from 2007 to 2008, and Rotisseur at 1789 Restaurant from 2006 to 2007. Prior to their culinary career, they worked as a Commodities Analyst at Merrill Lynch Inc from 2003 to 2005.
Samuel K. received a Bachelor of Science degree with a major in Finance from the University of Maryland, where they studied from 1997 to 2002. Additionally, they obtained a certification as a Certified Sous Vide Professional from The Culinary Research and Education Academy in 2016.
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Kijung Hospitality Group
Kijung Hospitality Group is devoted to constituting exceptional experiences. We want to ensure every individual walks out of our restaurant doors feeling fulfilled, cultured, and happy. We continually strive to showcase the rich, traditional culinary flavors of Korea, innovated with hints of modernism. We are committed to delivering happiness through our restaurant brands: Ahgassi Gopchang and Baekjeong Korean BBQ. Upon Baekjeong's arrival in Los Angeles’ Koreatown, it has become a landmark destination for local and international foodies, celebrity chefs and Hollywood celebrities in search of the best Korean barbecue in town. Borrowing its name from the Korean word for “butcher”, Baekjeong only serves high-quality meats and the offers a dining experience that emphasizes the most essential and unique qualities of Korean barbeque. In his glowing review of Baekjeong in the Los Angeles Times, Jonathan Gold writes, “The food, while basic, is of surprisingly high quality.” You can choose from a wide variety of premium beef and pork cuts, which will be cooked before your eyes on our signature tabletop grills. Each grill is uniquely designed to cook a variety of popular Korean side dishes, such as eggs, vegetables, kimchi and cheesy corn, in the trenches encircling it. You can enjoy your barbeque with a refreshing bowl of cold noodles, a choice of stew or our unique, shakable lunch box called ‘doshirak’. With multiple locations in the Los Angeles, Orange County, and New York regions, more are on the way in Northern California and Seattle coming in 2022 — stay tuned!