Seoyoung Jung has worked to broaden the world’s conception of Korean cuisine ever since she started cooking professionally in the US. Her background is in classic French cuisine, studying at The Culinary Institute of America and later working in the kitchens of Eleven Madison Park, Gordon Ramsay at The London, and Oceana. She moved back to Seoul in 2011 to work as a research and development chef in the Korean fermented-foods industry. In her free time, Jung earned a certification from the Institute of Korean Royal Cuisine, where recipes and techniques used to prepare food in the royal kitchens of the Joseon Dynasty are preserved and passed on. She is also the co-creator, with writer Sonja Swanson, of the Korean cooking blog Bburi Kitchen.