Head Chef

Bae, Byung Je

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2017 – Current Narnia Head Chef

2012 – 2016 Conrad Hilton Head Chef

2004 – Grand Hyatt Paris Grill

2003 – 2004 Starwood Group

In 2003, the Westin Hotel, one of the Starwood hotels, opened its doors to the chef. One year and six months later, he moved to Paris Grill (European Peace Dining), a signature restaurant at Grand Hyatt Seoul. He has been a member of the Conrad Hotel opening in 2012 and has served as a chef and restaurant chef. He has joined Narnia Dining in 2017 and is presently serving his customers as a head chef.

Sous Chef

Jang, Shin Young

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2017 – Current Sous Chef

2016.05 – 2017.09 Michelin 1 Star Restaurant

                 “Chang Joji in Tokyo”

2014.11 – 2016.05 Michelin one star restaurant

                 “Amur in Tokyo”

2012.05 – 2014.04 Soul Bar & Bistro in New Zealand

He has studied French cuisine and had been working in New Zealand, Tokyo, Chang Joji and Amur Michelin restaurants since he started hir four years restaurant experience in Australia. He is currently serving as a chef at Narnia’s restaurant and is presenting sensational and original food based on contemporary food.

Sous Chef

Kim, Jeong Lok

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2017 – Current Sous Chef

2016 – 2017 Hyatt Regency Cheju CDP

2015 – Food & Wine Festival Collaboration

2014 – Manila COD Hyatt Korean Food Promotion in Philippines

2009 – joined Hyatt Regency

Kim Jeong Lok, who owns a warm impression and an aesthetic sense, is naturally interested in the Japanese food industry due to its regional requirements, joining Hyatt Regency Jeju and working for many years to become a professional cook. As a chef de parte, he opened the Asian section of Manila in the opening of C.O.D Hyatt in Manila, Philippines. In Jeju International Food & Wine Festival, he upgraded food corner with world-famous chefs. Currently, he is joining the curriculum team at narnia restaurant and is introducing his own unique modern Japanese cuisine.