Hyungkyu Jun

The Path

Training in Vancouver, New York, Paris, and Italy gave Hyungkyu Jun a wide frame of reference and a compact working vocabulary. Each city marks a layer of method, and together they describe a chef formed by comparison: different markets, different kitchens, different standards. That breadth now sits inside his role as Executive Chef of Gucci Osteria Seoul, where the work is shaped by cross-cultural fluency and the precision required to keep it coherent.

The Work Today

At Gucci Osteria Seoul, the kitchen leads with a clear sense of responsibility as well as control. Hyungkyu Jun frames that responsibility plainly: “I also strongly believe in sustainability, in making the world better for the next generation.” For another working chef, that line reads as a practical position, not a slogan. It places the work inside a longer horizon, where technique is measured not only by service, but by what it supports beyond the pass.

Signature

The named dishes point to a chef working through contrast, geography, and reference. Seoul Garden, Teokbokki Journeys to Appennini, Acero di Mt. Seorak, Snow Fight in Monte Bianco, and Galbi, Untitled, 1953 each signal a different register, but the shared method is clear: fold place, memory, and invention into one plate without losing line. Read as a set, they show a kitchen language that can move between Korean, Italian, French, and Japanese while staying legible as one voice.

In Their Words “I also strongly believe in sustainability, in making the world better for the next generation.”

Acclaim

The four-part description he gives for his work is “Korean, Italian, French and Japanese.” For Hyungkyu Jun, that is less a label than a working brief: a concise way of naming the traditions that inform the kitchen and the discipline needed to hold them together.