Born at South Korea in 1992, Jack came to Hobart to studying abroad when he was 14. He graduated from Hutchins High School in 2010 with a desired to become a chef.
In 2011 he moved to Sydney to study French Commercial Cookery at Le Cordon Bleu. During the semester he worked at Criniti’s Darling Harbour as a Commi Chef, and then had Industry Placement at The Baia at Cockle Bay Wharf.
Once he graduated from Le Cordon Bleu he got the opportunity to work with Chase Kojima at Sokyo at The Star as a Sous Chef in 2015.
Jack has good techniques and skills for French and Japanese cuisine and will serve you professionally.
He is now cooking for ‘At Your Table’ as part of Chef Caleb’s team.