Raphael Duntoye

Coming Up

Back-kitchen work teaches sequence before polish: washing pans and pots, taking weekend shifts, and learning how pressure moves through a room before a cook is trusted with finesse. In Raphael Duntoye’s account, that early labor established the practical terms of kitchen discipline — stamina, attention, and respect for small tasks that service depends on. Formal training gave that work a structure after a move out of engineering. Duntoye joined the Butlers Wharf Chef School in 1995, entering a French culinary base that shaped the refinement of his cooking. The useful measure here is clarity: flavor, texture, and balance built without excess display. Restaurant leadership requires a second craft beyond the plate: keeping standards legible under pace. The work sits in the daily mechanics of a dining room and kitchen: timing, plate flow, service rhythm, and the authority needed to keep refinement consistent. That same line of work continues in his current table. Duntoye is Executive Chef of The Green Table, carrying his Executive Chef role in Seoul through a career shaped by formal French training, named kitchens, and senior responsibility.

Where They Are Now

The Green Table extends a career built through formal schooling, kitchen leadership, and a French culinary base. The cooking is described through authenticity, finesse, and deep respect for ingredients in each dish. In trade terms, that places the emphasis on restraint: letting technique clarify the ingredient rather than obscure it, and using balance as the standard by which a plate earns its place. The working philosophy is direct: sharing great food. For Duntoye, hospitality is treated as a practical exchange, not an abstract claim — seasoning with confidence, serving with warmth, and giving the ingredient and the guest equal consideration.

In Their Words “So, I started washing pans and pots and everything and I had weekend jobs.” “After I left engineering, I joined the Butlers Wharf Chef School in 1995.”