Appointed Executive Chef
At W Taipei, Taiwan
Born in Korea, Chef Chun grew up in the restaurant industry, debuted cooking professionally at the age of 20 at his family owned restaurant in Pusan. He then sharpened his culinary skill in several prestigious restaurants and hotels in Australia. With more than 18 years working experience in the industry, Chef Chun is introducing his contemporary, dynamic and surprising flavors to the Taiwan market. Before joining the W team, Chef Chun was the Sous Chef of Doyles Seafood Restaurant in Sydney, one of the most popular seafood establishments in the city since 1885. After a few years cultivating his skills in the premier fine dining Italian restaurant Nino Hideaway, Chef Chun joined Swissotel in Sydney where he had the chance to create dishes for the famous movie star, Hugh Jackman. One of Jackman’s favorite dishes - Poached salmon and steamed spinach - can be found in the healthy menu in the Kitchen Table. While working with Sheraton in Sydney, he was twice appointed to take charge of the Prime Minister’s Banquet for more than 400 guests. The charming movie star Orlando Bloom once came to Chef Chun’s kitchen at the Sheraton Sydney and requested that he be allowed to make a simple sandwich and salad for his beloved Miranda Kerr, a Victoria’s Secret model. Chef Chun ended up as his sous chef helping Orlando with his loving, caring dish.
Chef Chun is a daring creator and emphasizes a lively, entertaining aspect to his art. The freshness and the authentic flavor of his dishes, along with using top quality seafood from the region, are of paramount importance to him. His earliest experience with culinary eclecticism came from his mother’s original creation of “Blended Ginseng Milk,” and he keeps his mom’s experimental spirit with him. Chef Chun was a Modern Fine Art major student for two years in college; an experience which only fueled his diversified talents, as well as his passion for gastronomic presentation.