Netflix’s recent hit, Culinary Class Wars (2024), has captivated audiences as the competition nears its thrilling finale. Unlike typical cooking shows, this series pits 80 amateur cooks (the Black Spoon contestants) against 20 elite chefs (the White Spoon contestants) in a battle for the title of South Korea’s top chef.
Adding to the tension are two highly regarded judges: veteran restaurateur Paik Jong-won and Anh Sung-jae, the celebrated chef behind the award-winning Mosu. Anh’s restaurant has become a focal point in the show, with its creative approach to Korean cuisine drawing attention.
As the series builds to its climax on October 8, we take a closer look at Anh Sung-jae, the man behind Mosu, and his remarkable journey.
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From the US army to culinary stardom
Anh and his children (Photo: Instagram / @sungmosu)
Born in South Korea, Anh moved to California with his family at the age of 13, initially dreaming of becoming an auto mechanic. To fund his education, he served in the US Army, including a year-long deployment to Iraq. His path changed at the age of 24 when a chance encounter with a student from the Le Cordon Bleu College of Culinary Arts in Los Angeles sparked his interest in cooking—a passion further enriched by his grandmother’s teachings of traditional Korean cuisine.
The origins of Mosu
Anh is the chef behind South Korea’s only three Michelin-starred restaurant (Photo: Instagram / @mosuhongkong)
Anh is known for his innovative Korean cuisine (Photo: Instagram / @mosuhongkong)
After graduating from culinary school, Anh gained experience at esteemed restaurants such as Urasawa and The French Laundry. In 2015, he opened his first restaurant, Mosu, in San Francisco, earning a Michelin star within its first year. Family matters brought him back to South Korea, where he established Mosu in Itaewon, Seoul. The restaurant quickly gained recognition for its innovative take on Korean cuisine and was awarded three Michelin stars in 2022. It was also named one of Asia’s 50 Best Restaurants in 2022 and the Best Restaurant in Korea in 2023.
Anh joins ‘Culinary Class Wars’ as a judge (Photo: Instagram / @mosuhongkong)
The name Mosu, which means cosmos in Korean, draws from Anh’s childhood memories of flower fields near his home in Korea. His dishes often reflect a deep connection with nature, inspired by the sky, the Han River, and local parks. His cuisine blends seasonal ingredients with elements of Chinese, French, and kaiseki (traditional multi-course Japanese meal) traditions, offering a truly inventive dining experience.
In 2024, after parting ways with an investment partner, Mosu Seoul temporarily closed, with plans to reopen in 2025. Despite his typically low-profile nature, Anh joined Culinary Class Wars to showcase the charm of Korean cuisine and culture.
Mosu Hong Kong opened in 2022
Mosu Hong Kong is located in M+ Museum (Photo: Instagram / @mosuhongkong)
The signature dish is abalone taco (Photo: Instagram / @mosuhongkong)
While Mosu Seoul is on hiatus, diners can still experience Anh’s culinary vision at Mosu Hong Kong, which opened in 2022 at the M+ Museum in West Kowloon. The menu features signature dishes from Seoul, including the acclaimed abalone taco and the tofu dish which is shaped like xiao long bao. Mosu Hong Kong was named the Tatler Best New Restaurant in 2023 for its innovative approach to fine dining.
Two Black Spoon chefs also worked at Mosu
Scott Kang Seung-won is the head chef of Trid Seoul (Photo: Instagram / @tridseoul)
Kyung Jun-bae is the head chef of Bornyon (Photo: Instagram / @kj_bae)
Culinary Class Wars also features two Black Spoon contestants with connections to Mosu.
Scott Kang Seung-won, now head chef at Trid Seoul, previously worked at Mosu and impressed judges during the show’s blind tasting round. His cooking style, focusing on simplicity and precision, reflects Anh’s influence.
Another contestant, Kyung Jun-bae, trained at The Culinary Institute of America and worked at several Michelin-starred restaurants, including Mosu. He now leads Bornyon, a wood-fired restaurant in Seoul.
This article was originally published in Chinese by Cathy Huang.
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