TEAM & STAFF
TEAM & STAFF
EXECUTIVE CHEF
Originally from Daegu, Korea, Chef Jwi Ho Jang honed his culinary skills at Japan’s Tsuji Culinary Arts College and began his career at the Michelin 3-star Ryouri Kashiwaya in Osaka. He later returned to Seoul, leading kitchens such as Kisetsu Ryouri Momiji S and serving as Executive Chef at Hyundamwon Grill, gaining prominence in Korean cuisine. He also became a private chef for the chairman and vice chairman of Hyosun Group. In 2024, Chef Jang moved to helm the kitchen at ONKEE.
SOUS CHEF
Born in Busan, Korea, Chef Won-Deuk Seo began his culinary journey as a military cook and continued his studies at the Culinary Institute of America and externed at the Michelin 3-star Benu in San Francisco. After graduation, he worked as chef de partie at the Michelin 2-star Saison and later joined Michelin-starred Chef Taejun Eom at Solbam as sous chef. In 2024, he joined ONKEE as sous chef, bringing his global experience to the new Korean grill concept in Hawaii.
SOUS CHEF
Born in Busan, Korea, Chef Won-Deuk Seo began his culinary journey as a military cook and continued his studies at the Culinary Institute of America and externed at the Michelin 3-star Benu in San Francisco. After graduation, he worked as chef de partie at the Michelin 2-star Saison and later joined Michelin-starred Chef Taejun Eom at Solbam as sous chef. In 2024, he joined ONKEE as sous chef, bringing his global experience to the new Korean grill concept in Hawaii.
