CHEF DE CUISINE
LUNCH | DINNER CONCEPT
My ultimate goal, would be to become Chef/Owner or to have the suitable job opportunity with full autonomy over the food operation or perhaps, shared collaboration with potential business partner with keen interest in fine dining and strong desire to start-up a new restaurant business venture.
My extensive culinary experience has influence in European Progressive Cuisine as well as solid work background in Japanese and Korean Cuisine.
My goal would be to establish a boutique Edomae-style Sushi Restaurant of Japanese or Korean Cuisine or perhaps combination of both, from 8 to 22 covers. At the higher price point range, serving Dinner menu only, Omakase menu from Monday - Friday.
URA Japanese Cuisine project would be consistent of Sushi & Sashimi Edomae Sushi, Omakase Menu with a combination of traditional Japanese hot dishes designed with particular attention to detail and innovative approach.
NABI Korean Cuisine project it would be consistent of wide selection of Banchan Tapas-style small side dishes with combination of fermented kimchi, spicy fish soups, meat and vegetarian (Jige's) stews and (goo-i) Korean bbq. Our primary goal would be to introduce the true authentic flavour of Korean Cuisine in the way, that will take you to another level on to delightful and exceptional culinary journey.
URA & NABI CONCEPT
URA & NABI Japanese & Korean Cuisine Combine project it would create a new exciting culinary environment with the best of the both worlds.
MOO | LUNCH OR DINNER KOREAN FOOD CONCEPT
MOO Lunch Concept | MOO Dinner Concept with innovative and progressive approach in deconstructed Korean Cuisine.