Paul Chung has worked a series of impressive jobs in the culinary industry; his resume is decorated with three Michelin-starred restaurants in his 13-year postgraduate career. Though Chung refers to his early days in the kitchen as cliché, from an outsider’s perspective, they appear anything but. After his family immigrated to the United States from Busan, Korea, he spent time in the kitchen with his mother, formulating their own pantry due to the lack of Asian supermarkets and supplies in Northern Virginia, where he grew up.
San Francisco’s Saison Has the Culinary Experience Down to an Art
Cultured spoke with Saison Hospitality culinary director Paul Chung about the beliefs and practices ingrained in the restaurant, from hiring to ingredients to presentation.