Jung-ho Hong graduated KTO Gyungju tourism institution. He began his culinary career at Westin Chosun Hotel Seoul. He built up his experience in Haevichi Hotel & Resort Jeju and Ramada Plaza Jeju, and he has worked in Maison Glad Jeju as the executive chef. He has careful understanding of Jeju local ingredients based on life-time experience in Jeju. His specialty in seasonal dishes using Jeju’s fresh ingredients provides extraordinary dining experience.

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