Moon Hyeong lee

I am a highly skilled and creative chef with over 2 years of experience in diverse culinary settings, including high-end restaurants, and hotels. My passion for cooking is driven by a deep love for exploring new flavors and techniques, combined with a commitment to delivering exceptional dining experiences. I possess a strong foundation in various culinary disciplines and excel in menu planning, food presentation, and kitchen management. I thrive in fast-paced environments and am dedicated to maintaining the highest standards of food quality and safety.

I am a seasoned cook with over 2 years of experience in various culinary settings, including fine-dining restaurants, and hotels. Throughout my career, I have developed a deep expertise in diverse cuisines. My roles have involved leading kitchen teams, creating innovative and seasonal menus, and ensuring exceptional food quality and presentation. I have consistently demonstrated strong organizational skills, maintaining high standards of cleanliness and safety, and efficiently managing inventory and supplier relationships. My dedication to the culinary arts and my ability to thrive in fast-paced environments have been key to my success in delivering outstanding dining experiences.

I hold a degree in Culinary Arts from George Brown College in Toronto. During my time at George Brown College, I received comprehensive training in various culinary techniques and disciplines, gaining hands-on experience in high-volume kitchens and fine dining settings. The program equipped me with advanced skills in menu planning, food preparation, and kitchen management, all of which have been fundamental to my professional development as a chef.