About Chef Jin
The story behind the kitchen
Hello, I'm Chef Jin.
I made fried eggs for the first time when I was 6 years old — this was my first dish, born out of watching my parents work hard together.
At 18, my father was injured and couldn't work. I started as a kitchen hand to pay my way through school. It was where I found my calling.
In 2005, I came to Australia to study English, and soon enrolled at TAFE to train as a chef. I was named best employee for six months in a row at the Gold Coast Hyatt Hotel.
In 2010 I moved to Sydney and fell in love with Japanese cuisine — working as a menu development team manager at Sushi Bay, then running three years of service at Toro Sushiya.
"A cheerful reinterpretation of Korean and Japanese food — made with sincerity."
In 2021, to keep a promise to my daughter, I opened Jin's Place in Corrimal. Even through Covid-19, that appointment was the most important thing to me.
Thank you, Jin.