A journey into traditional Korean royal court cuisine.
Sang Hoon Jeong
Executive Chef
A Culinary Institute of America alumni, Sang Hoon Jeong’s spark for cooking began humbly in Korean Culinary School and set New York City ablaze with his culinary expertise in the Michelin world as he honed his skill within Korean, French and Scandinavian cuisine. Chef Hoon’s experience set the foundation for highly touted restaurants such as New York Times three-star Aquavit, two Michelin-starred Joel Robuchon and critically-acclaimed Hwaban. As Executive Chef at Beut NYC, Sang Hoon Jeong introduces New York to his artistic culinary expression, drawing inspiration from his childhood memories and mastery from his past accolades.
Sarah Kang
Owner/ Pastry Chef
Previously the owner of Konbini, a casual Japanese concept that derived from Sarah’s travels and time spent studying at Le Cordon Bleu Tokyo. As former partner of Joomak Banjum, Sarah Kang embarks to make a statement with her own expression of fine-dining while piously preserving traditional Korean culinary principals. Kang applies her cumulative knowledge and skill within the world of pastry to bring innovative desserts to the newly branded Beut NYC.
