Anh Sung-jae, also professionally known as Sung Anh, is the acclaimed chef behind Mosu—a restaurant that’s made waves across borders. Known for its contemporary Korean fine dining, Mosu first opened in San Francisco in 2015 before Anh relocated it to Seoul in 2017, where it quickly earned its stripes with three Michelin stars. Mosu Seoul is currently preparing to open in a quieter location next year, while Mosu Hong Kong, housed within the M+ Museum, continues to push culinary boundaries.
Now, as a judge on Netflix’s Culinary Class Wars, Anh finds himself in an unexpected spotlight. The show pits top chefs against each other in a high-stakes test of skill and nerve, with Anh bringing his disciplined approach and high standards to every round. His honest, often intense style has struck a chord with audiences across the world, quickly making him one of the show’s most talked-about figures.
In this exclusive interview, Anh reflects on his whirlwind rise in popularity, the demands of judging a culinary showdown, and the danger of fame.
In case you missed it: Meet Anh Sung-jae, the Korean chef behind Michelin three-star restaurant Mosu and judge on Netflix’s hit show ‘Culinary Class Wars’
Anh Sung-jae on the set of ‘Culinary Class Wars’ with fellow judge Paik Jong-won (Photo: Netflix)
For someone who’s typically low-profile, what made you step into the spotlight onCulinary Class Wars?
I was surprised myself. When Netflix approached me, I was honoured to be asked to be a judge. But first, I had to check if the timing worked, as I was at the end of my contract with my previous investor and trying to move forward. Timing and a bit of luck made it come together.
But, I was also very clear with Netflix—I didn’t want to participate in a show that belittles contestants for entertainment. I wanted to uplift the industry, to show serious chefs who are all about craftsmanship. It was also important that it wasn’t just a spotlight for a few but an experience where everyone involved could benefit.
Did you have any input on how the show was structured?
Yes. As a judge and professional chef, I offered input on ingredients, challenges and judging criteria based on the contestants’ skill levels. I brought my expertise as a chef, while Paik Jong-won brought his experience as an entrepreneur. I’d give my input on whether challenges were fair or engaging, and they’d decide which ideas to use. It was a collaboration.
Speaking of Paik Jong-won, what was it like working with him?
At first, I was a bit star-struck—he’s such a big figure in Korea, with restaurants everywhere. But he’s humble, and kind, and he taught me a lot about being in front of so many cameras. We respected each other, though we’d have some intense disagreements over the food, which made for good TV. Our different opinions created this intense, engaging dynamic, but it was always respectful and entertaining for me.
The Netflix show’s production included hundreds of cameras and crew members
What was filming like for you? Was it challenging?
Well, this was my first major show, and everything about it was on such a huge scale—300 cameras and a crew of hundreds. It was intimidating at first, but once I started tasting food and sharing my thoughts, I settled into my element.
The crew’s professionalism inspired me too. They work tirelessly to make us look good, and I have great respect for that.
The show became an international hit, transcending Korea. Why do you think it resonated with so many people?
I think it was the respect we showed each other. Korean culture emphasises respect, even in a competition, and you can see that among the contestants. They’d go head-to-head but still show mutual respect, with no hard feelings. It was professional, transparent, and always rooted in respect. I think audiences appreciated that positivity. It felt good to watch, instead of ugly. In that way, everyone was a winner.
What has been the most rewarding part of the show’s success?
It’s amazing to see the impact. People from all over the world—South America, Europe, even Hong Kong—have told me they want to come to Korea because of this show. I didn’t expect it to reach so far. The whole industry has felt it, and I hope it’s not just a short-term thing. This is an opportunity for Korean cuisine to become part of global culture, like K-pop or Korean drama, and I hope we can push hard for that.
Abalone taco at Mosu
The “tofu” dish at Mosu
Has the experience taught you anything about yourself?
It taught me that I have the potential to be a superstar. I think every experience teaches you something, as long as you open your eyes and mind to it.
Also, being on the show, I had no idea how much work was involved—there were about 500 staff, all working tirelessly to make everything look good. That really humbled me. You know, sometimes we chefs can get into our own box and forget about what surrounds us, but seeing their dedication and professionalism inspired me. They worked so hard to make me shine, to put the spotlight on me, and I realised that this was about more than just me.
How do you stay grounded with all this new attention?
Just to give you an example, I came to Hong Kong [this time], and people asked me to do interviews and events, go here or there, and I said: I’m going to Hong Kong to stay at the restaurant, to check on the menu, to talk to my team, and I intend to do that. Fame can be dangerous if I let it consume me, so I’m trying to put my head down and focus on the work.
What advice would you give to aspiring chefs?
I always say, don’t do it. Passion fades, and this job is physically and mentally hard. But, for the people who really want to do it, they’ll go for it regardless of what I say. That’s the kind of character that is important for this career because it’s a lifestyle, not a regular job.
And finally, what can we expect with Mosu’s reopening in Seoul?
We’re moving to a quieter location by Namsan. I didn’t want to be in a busy commercial area just to hold onto our stars. I could have put the restaurant somewhere commercial and retained the stars, but the whole point of being a chef is to do what you love, in a place that feels right. So, this move is about creating a space where I feel 100% confident and inspired to work. We might lose our stars, but it’s about staying true to what we believe in—representing Korean gastronomy in a way that feels right to us.
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