Dong-il Moon began his culinary career at Pusan Dongrae Hotel. After he graduated Le Cordon Bleu Paris, he returned to Korea and worked as an executive chef in Jeju Grand Hotel. He got many certifications like a cook license (1978), a Master craftsman cook (1994) and a management consultant. He maximized his culinary skills in various roles: Head of Jeju Gastronomy and Tourism Lab, Cheju Halla University Adjunct Professor, Chairman of Jeju Food Festival organizing committee, and consultant of Jeju Special Self-Governing Province. He also introduced Black cow at Jeju Food Festival, doing fresh black cow live show and exhibiting dishes made of black cow. When he was in Jeju Grand Hotel, he controlled a banquet for 3 presidents, Do-hwan Jeon, Tae-woo No, Young-sam Kim. Also, he was a guest in several TV shows such as Hansik-daecheop 3, Altoran and the best cooking secret. Currently, he owns , with a specialty in fusion Jeju cuisine.