Chef Tony Yoo is a Michelin-starred culinary artist and a UN World Food Programme (WFP) Chef Advocate, recognized globally for redefining modern Korean cuisine. With a dynamic career that spans traditional Korean temple cuisine to fine dining, Chef Yoo brings depth, innovation, and cultural storytelling to every dish. As Executive Chef at the Embassy of South Korea in the United Kingdom, he curated official state menus during the 2012 London Olympics, showcasing the elegance of Korean cuisine on the world stage. He deepened his expertise by studying temple food and traditional condiments at the Temple Food & Culture Research Institute, gaining a profound understanding of Korea’s culinary philosophy. Chef Yoo has opened several acclaimed restaurants, including D6, Kitchen-Plus, and 24Seasons, before founding the Michelin-starred restaurant DOOREYOO in Seoul, where he crafted seasonal menus that harmonized tradition and modernity. In 2025, he became Executive Chef at POGU in San Francisco, continuing his mission to globalize Korean cuisine. Since 2023, he has also served as a Korean Cuisine Consulting Chef for MGM Macau, collaborating to create refined, authentic Korean dining experiences. He is one of the first chefs in Korea to receive a Michelin star and is a two-time recipient of the Minister’s Prize awarded by Korea’s Ministry of Agriculture, Food and Rural Affairs (2011, 2017). His work transcends cooking—it is a cultural expression, introducing the world to the philosophy, aesthetics, and soul of Korean food.