Chef Sang Keun Oh – a real master of his craft, a passionate perfectionist and a brave experimenter. Skillfully mixing Japanese and French cooking techniques, adding and combining new ingredients, he creates the tasty sensations.
Sang's biography deserves special attention, because it`s a story about a real passion. Instead of studying for an engineer in South Korea and becoming one of hundreds of thousands unhappy employees, Sang dared to follow his dream and moved to Japan. He went there without the knowledge of the language, money in his pocket – only with a desire to become a chef. To enter the most prestigious culinary institute TSUJI, Sang worked 16 hours a day without holidays. His speed, attention to details and everlasting desire to learn were appreciated – so he got a job in a prestigious restaurant.
Few years later his cooking talent was noticed in England. And for the second time Sang risked everything. Again he moved to a new country without the knowledge of language and any guarantees. For the first few yeas he improved his cooking craft and learned fine points of French cuisine with the lead of famous French chef. Sang worked in London in one of the most expensive prestigious restaurants L'etranger, as a Head chef until he was noticed in Russia.
This international long-term experience he gained following his dream influenced his cooking craft. Having learned the fine points of Korean, Japanese and French cuisines, he creates his own unique style. Every recipe with which he works, Sang strives to lead to perfect taste with an ingenious twist, infusing different flavors. «What should I add to make it better? How can I improve it?» – Sang never stops on what has been achieved. His main goal is to surprise a guest by serving him a «wow» dish – the one that will become a taste sensation.