Tony Yu

The Climb

Training at Monk Seonjae gave Tony Yu a disciplined base. In kitchens, that kind of formation tends to matter less as a badge of where someone started than as a repeatable set of habits: attention, restraint, and the daily repetition that holds a service together. From that point, his path has been marked by forward motion and by work done without much noise around it. Today, Tony is chef of 24seasons.

Today

In Seoul, South Korea, the Executive Chef role at 24seasons asks for composure and consistency in equal measure. Tony Yu’s own advice is stripped to essentials: “Stay positive and don’t give up early. Don’t say negative words. I just try my best and want to make sure our guests are satisfied with the food.” That line reads like a working method rather than a slogan. The emphasis is on effort, outlook, and the only review that ultimately counts at the pass: whether the guest is satisfied. In that sense, the kitchen discipline here is outward-facing, with process serving the meal and the meal serving the guest.

In Their Words “Stay positive and don’t give up early. Don’t say negative words. I just try my best and want to make sure our guests are satisfied with the food.”