Dong-Il Moon began his culinary career at Pusan Dongrae Hotel. After he graduated from Le Cordon Bleu Paris, he returned to Korea and worked as an executive chef in Maison Glad Hotel. As he got many certifications like a cook license, a Master craftsman cook, and a management consultant, he maximized his culinary skills in various roles: Cheju Halla University Adjunct Professor and professional consultant of supporting menu developing and marketing of over 100 restaurants in Jeju. He was awarded the grand prize at Seoul Food Grand Prix by his renowned black cow dish. When he was in Jeju Grand Hotel, he controlled a banquet for 3 presidents, Doo-Hwan Chun, Tae-Woo Roh, Young-Sam Kim. Also, he was a guest in several TV shows such as ‘Hansik-Daecheop 3’ and ‘Altoran’. Currently, he owns
How did you feel about joining JFWF 2019?
As a chef, I was happy to be with world-class chefs.
What is the most important factor in cooking?
I think it’s a passion for cooking, and it’s a globalized taste and sophisticated design.
Any advice for those who dream of a chef?
Look at the world in various forms, participate in it, and feel for yourself. I’m tired if I work a lot, but if I cook a lot, I’m happy and rewarding.
Sesame Dressing For Salad