Lively, dynamic, creative Chef Jason Jonggun Kang now helms in FOO, all day buffet restaurant of Four Seasons Hotel Shenzhen.
Born and raised in Korea, Jason Kang is an expert in the delicate cooking of Korean and Asian foods. His passion for cooking started from part-time kitchen experience in a five star hotel while in Korea. He pursued further professional education at The Culinary Institute of America. During his stay in USA, Jason worked as chef de partie at six luxury hotels and resorts in Miami and Las Vegas. Blending the characteristics of the local cuisine with his own solid cooking techniques, Jason successfully brought his authentic Asian cuisine to the West.
After leaving America, Jason worked in a luxury resort in Azerbaijan as sous chef. In 2013, Jason set off again on a journey; this time China as executive sous chef in various hotels and restaurants.
“From a mere interest in cooking to a seasoned restaurant chef, I pursued my dream in working with multi-national teams in wonderful locations, but it’s for a sense of belonging that I chose to work in FOO restaurant at Four Seasons Hotel Shenzhen,” says Jason. And with his outstanding culinary instincts, natural talents and creativity, Jason will surely transform the “foodie scene” in this dynamic city of Shenzhen.
