After graduating from Kyung Hee University in 2008, he pursued culinary studies abroad, attending The Culinary Institute of America (CIA) after a stint in Canada.

During his training, Chef Jun apprenticed at Chef Susur Lee’s Madeleine’s in Canada and Chef Thomas Keller’s Per Se in the U.S. He further honed his skills at Chef Jonathan Benno’s Lincoln, where he explored the influence of diverse cultures on cuisine.

Returning to Seoul, Chef Jun pioneered Korea’s first pop-up restaurant, Jun the Party, followed by several concept-driven pop-ups. In 2013, he founded SOIGNÉ, a fine dining restaurant that celebrates Seoul modern cuisine through storytelling.

Guided by the philosophy that food creates and evokes memories, SOIGNÉ delivers experiences where every detail—from the companionship of dining to the hospitality of the staff—connects people and leaves lasting impressions.