Born on Jeju Island in Korea, Caleb’s first experience with cooking was at the Dongguk University restaurant in Kyongju, where he worked as a kitchen hand. He then moved to Seoul to work in local restaurants and continue to learn about cooking.
Hungry to learn more and gain experience in world class kitchens, Caleb moved to Australia to study commercial cookery at Le Cordon Bleu. He then went on to work at Justin North’s Bécasse and finished his “IP” at Neil Perry’s Spice Temple. Caleb then moved to Moss Vale to work with Chef Twan Wijers at Katers Restaurant for 3 years, and then came back to Sydney to work for Chef Conor Plunkett at Stix catering.
Caleb’s cooking is influenced by Asian cuisine, especially from Japan, China, and Korea. Caleb will happily serve you unique and tasty Asian flavors with a twist of French technique.
Michael Chapman (NSW)
David Fingret (NSW)
Talia Waelsch (NSW)
Alice Lai (NSW)
Tahli Fitzpatrick (NSW)