Eric JaeHo Choi

The Path

The New York phase of Eric JaeHo Choi’s career includes a chef role at C as in Charlie in New York, New York, USA (from 2022). That chapter sits inside the city’s demanding dining culture, where timing and consistency matter as much as range.

The Work Today

At C as in Charlie, Eric JaeHo Choi holds the role of Co-Owner & Executive Chef. The kitchen is identified with Korean-Southern small plates, and that frame explains how his work is read: as a menu built from two culinary registers rather than one. When Choi says, “My identity is Korean, but the structure of the culinary world is European,” he names the tension that shapes the way he works inside the restaurant system.

Signature

Eric's signature dishes include Solothurner Wy-Süppli, Bärechöpfli, Seoul’sbury Steak, Mushroom Bibimbap, and Spaghetti. Taken together, they point to a kitchen that treats naming as part of the work: local reference, Korean reference, and familiar formats all sitting in the same list. The range is plain to read, and that is the point—the dishes show a chef moving between codes without softening them into something generic.

In Their Words “It’s not about money. It’s about spreading our culture. A lot of Asians in the industry don’t see this as a career.”

Acclaim

The public record is straightforward: chef work in New York, then Co-Owner & Executive Chef in New York. What gives that record weight is the consistency of the frame around it—Korean-Southern small plates, a European-dominated industry structure, and a chef whose roles are defined by how he works inside that tension. Choi’s profile is not built on volume; it is built on specificity.