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In April 2015, I was 29 years old and in flux. After a year of helping chefs Rich [Torrisi] and Mario [Carbone] open Dirty French in the Lower East Side, I was working alongside my dad at New York Kimchi — the same restaurant that we reimagined and reopened together with Golden HOF in February this year.

Back in 2015, the space was still owned and operated by my dad as a traditional Korean restaurant, and we’d been flirting with the idea of working together, of me potentially taking it over. But I was very quickly realizing that, maybe, this wasn’t the right track for me right now. Working so closely with family is tough (my dad was doing things in a very “first-generation immigrant ” way), and I was considering my next steps after having worked with Major Food Group the last seven years. I was ambitious. At the time, the idea of what would become Golden Diner was just a seed that felt like a faraway dream, and I was still figuring things out. Cut to: that night.

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