Sung Anh -Chef / Owner
Born in South Korea, Anh was raised on his grandmother’s traditional North Korea and Japanese cooking.(Grandparents adopted Japanese style cooking during Japan-Korea annexation) At a young age, he moved with his family to California, where his parents owned a Chinese restaurant, which gave him his first experience in a restaurant kitchen. However, it was not until after Anh returned from Iraq after serving in the US Army that he began to pursue a career as a chef. Anh, opened Mosu in San Francisco in summer of 2015 after building his career at several Michelin starred restaurants; Urasawa, The French Laundry, Benu, and etc. Anh created his own style of cooking at Mosu by harmonizing his multi-cultural experiences. Despite of Michelin star in first year and success in San Francisco, Anh relocated Mosu to Seoul in summer of 2017 to be closer with his family.
안성재 셰프는 한국에서 태어나 이북 출신 할머니 손에서 자라며, 할머니께서 손수 만들어주신 전통 이북음식을 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.
Urasawa, TFL, Benu 등 유수의 미쉐린 스타 레스토랑에서 커리어를 쌓은 후, 2015년 샌프란시스코에서 아시아 요리를 본인만의 색으로 풀어 낸 Contemporary American Cuisine을 선보이는
