YU, Ho-Hyun

33 Years, Gangnam-gu, Seoul, Korea

Reason for participation

I am experienced at the hotel and restaurant since when I was 21 years old. I also have worked at the western restaurant in Moheganson hotel. From these experiences, I could have more flexible perspective on food. I believe that the essential of the food is taste. I consider this competition as a good opportunity to combine Norwegian salmon with my creative sushi.



My Work



Professional Experience

  • Chef
    Freelancer Chef - 2013~

  • Chef
    THE SHILLA HOTEL in Seoul(Japanese part). - 2007-2013

  • Chef
    MOHEGANSON HOTEL in U.S.A/ CT. - 2006

  • Chef
    restaruant DAEOU SUSHI in Daegu - 2004-2005