Brian Oh
Chef
Jersey City,NJ
Summary
Korean American chef with Michelin-starred kitchen experience specializing in Korean and Asian cuisine, omakase service, high-volume execution, and kitchen leadership. Experienced in menu development, station management, butchery, plating, and team operations in fast-paced fine dining environments. Passionate about blending traditional flavors with modern techniques while maintaining precision, consistency, and hospitality at the highest level.
Overview
9
9
years of professional experience
2
2
Languages
Work History
Consulting Chef
Bunny Bubble Tea
04.2026 - Current
- Developed Korean and pan-Asian inspired menu concepts for a growing bubble tea business
- Led R&D initiatives focused on introducing new flavors and culturally diverse offerings to the local market
- Worked alongside other chefs and suppliers to source specialty Asian ingredients and products
- Assisted with operational planning and kitchen workflow development
Executive Sous Chef
Ddobar by Joomak
07.2024 - 04.2026
- Lead daily kitchen operations for the sister concept to Michelin-starred Joomak located inside the Starrett-Lehigh Building
- Manage ordering, scheduling, prep execution, service coordination, and communication
- Took ownership of menu development and guest interaction following leadership transition
- Collaborate with bakery and speakeasy teams to maintain cohesive service standards across concepts
- Ensure consistency, plating precision, and operational efficiency
Chef de Partie
Moono
06.2023 - 07.2024
- Worked closely with leadership from Michelin-starred Jua to execute a refined Korean menu
- Managed garde manger and pass operations during service
- Performed daily fish and shellfish butchery and supported multiple kitchen stations during prep
- Maintained high standards of organization, timing, and plating during high-pressure service
Line Cook
Jeju Noodle Bar
06.2022 - 06.2023
- Executed grilled, fried, and seared dishes in one of New York’s Michelin-starred noodle bars
- Assisted with front-of-house operations during understaffed services
- Maintained speed and consistency in a high-volume kitchen environment serving 100 covers nightly
- Contributed to maintaining Michelin-level standards during service
Line Cook
Oiji Mi
03.2021 - 06.2022
- Rotated through multiple stations to develop broad technical proficiency across the kitchen
- Worked closely with executive sous chefs during the transition to the restaurant’s new location
- Helped oversee garde manger and small bites stations to ensure smooth service execution
- Assisted with prep systems, station organization, and daily operational flow
Lead Line Cook
Ramen Azuma
02.2017 - 11.2020
- Supported management and kitchen leadership in daily restaurant operations
- Helped develop seasonal menu items and specialty ramen dishes
- Prepared and executed over 100 ramen bowls daily alongside additional menu offerings
- Trained and supported junior kitchen staff while maintaining consistency and efficiency
Skills
- Team Leadership
- Kitchen Scheduling
- Inventory & Ordering
- Food Safety & Sanitation
- Fine Dining & Michelin-Level Service
- Korean & Asian Cuisine
- Fish & Shellfish Butchery
- Advanced Knife Skills
- Plating & Presentation
- Grill, Fry, and Sauté Techniques
- Menu Development & R&D
- High-Volume Service Execution
Timeline
Consulting Chef
Bunny Bubble Tea
04.2026 - Current
Executive Sous Chef
Ddobar by Joomak
07.2024 - 04.2026
Chef de Partie
Moono
06.2023 - 07.2024
Line Cook
Jeju Noodle Bar
06.2022 - 06.2023
Line Cook
Oiji Mi
03.2021 - 06.2022
Lead Line Cook
Ramen Azuma
02.2017 - 11.2020