Meet Chef Misun

I demonstrate expertise as a personal/private chef, excelling in personalized services that meet diverse dietary and age-specific needs. My broad background in the restaurant and hotel industry includes experience in upscale dining establishments. Adept in both cooking and baking, I can skillfully create a wide range of dishes.

My journey in the culinary world began at an early age, influenced by my family’s love for food and their dedication to feeding others. Growing up in the kitchen of my family’s restaurant, I observed my mother and grandmother prepare meals for guests, which fostered my deep-rooted passion for cooking.

I attended the New York Restaurant School, where I honed my pastry skills as an extern at the four-star French restaurant Chanterelle, under the guidance of owner and executive chef David Waltuck. My passion for French cuisine and regional culinary arts then led me to the Culinary Institute of America in Hyde Park, NY. During my time there, I completed an externship at the prestigious Waldorf-Astoria Hotel, learning from Executive Chef John Doherty, preparing high-volume quality meals for the hotel’s esteemed guests.

Upon graduation, I further sharpened my culinary skills working in various renowned restaurants and hotels. I joined Four star French Chef Jean-Georges Vongerichten’s restaurants Vong and Mercer Kitchen in NYC, where I excelled in creating upscale, high quality meals. My career continued at the New York Palace Hotel, where I produced quality meals under Executive Chef James Staiano.

In 2002, I joined the prestigious Ritz-Carlton Hotel, Central Park South, NYC, under Executive Chef Gabriel Kreuther. There, I gained extensive experience serving diverse cuisines to royal families and celebrities, further refining my culinary and operational skills over an 18-year tenure. In 2005, I opened NAGOMI, a Japanese restaurant in Soho, NYC, with my family. As the executive chef, I created the ideal menus and oversaw day-to-day operations. NAGOMI enjoyed a successful 15-year run due to my leadership and culinary expertise.After retiring from the corporate world, I launched my business, Saveur Catering, in 2018. This venture includes private chef experiences, special events, weekly meal prep, and cooking classes. Through Saveur Catering, I continue to serve and teach high-quality dishes made from the freshest ingredients, satisfying my clients’ diverse tastes and dietary needs.The ability to develop diverse and tasteful menus, cater to special dietary needs, and provide exceptional customer service makes Chef Misun’s personal/private chef services – DBA Saveur Catering the ideal partner for your special event. I look forward to the opportunity to contribute to your home or corporate needs while creating memorable culinary experiences.Read More