Born at South Korea in 1992. Jack came to Hobart to studying abroad when he was 14. He graduated The Hutchins high school in 2010 and during the high school period, he 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 had Industry Placement at The Baia at Cockle Wharf bay.
Once he graduated Le Cordon Bleu then he had an opportunity to work with Chase Kojima at Sokyo at The Star as a Sous Chef in 2015.
Jack has good techniques and skills of French and Japanese cuisine and will serve you professionally.
He is now cooking for At Your Table as part of chef Calebs teamBook Chef