Sung Anh – Chef / Owner
안성재 셰프는 한국에서 태어나 이북 출신 할머니 손에서 자라며, 할머니께서 손수 만들어주신 전통 이북음식과 일식을 비롯한 다양한 장르의 음식을 접할 수 있었습니다.
이후 13세에 가족과 함께 미국 캘리포니아로 이민을 가 중식 레스토랑을 운영하시는 부모님을 도와 처음 주방을 접하며 셰프의 꿈을 키우기 시작하였고, 이라크에서 군복무를 마친 후에는
본격적으로 셰프의 길을 걷기 시작했습니다. TFL, Benu, Urasawa 등 유수의 미쉐린 스타 레스토랑에서 커리어를 쌓은 후, 2015년 샌프란시스코에서 다양한 경험과 지역의 요리를 본인만의 색으로
풀어 낸 Contemporary American Cuisine을 선보이는
Born in Seoul, South Korea, Sung was raised on his grandmother’s cooking, which melded North Korean and Japanese traditions. At a young age he moved to California, where he had his first experience in a restaurant kitchen helping his parents run the Chinese restaurant they owned. Sung began his career as a chef following his service in the US Army in Iraq. He gained experience at several Michelin-starred restaurants, including The French Laundry, Benu, and Urasawa, before opening Mosu San Francisco in the summer of 2O15. The popular restaurant, which received a Michelin star in its first year, featured Sung’s distinctive style of cuisine that harmonises tradition and his multi-cultural experiences with meticulous attention to detail. Despite the success, Sung relocated to Seoul in Autumn of 2O17 to be closer with his family and currently leads his three-Michelin-star restaurant, Mosu Seoul and Mosu Hong Kong.