Yoon joined Benu as Head Sommelier with more than 20 years of experience in the hospitality industry throughout California, including Sherwood Country Club and 20th Century Fox Studios in Los Angeles. In 2005, Yoon moved to Northern California’s wine growing region to work at St. Francis Winery and Vineyards. Soon after, he began working along side Chef Ken Frank at La Toque as Sommelier during which time, the restaurant was accredited for having one of the “best food and wine pairing programs” in the U.S. by Food & Wine Magazine. Yoon was recognized as StarChefs’ Rising Star Sommelier in 2009 and earned a James Beard Award nomination for Best Wine Service in 2010. In 2012, Yoon passed the Master Sommelier Examination making him one of less than 200 Master Sommeliers worldwide.
dining room & beverage director
Peter de Pentheny O’Kelly
Peter, born in Geneva, Switzerland, moved to California to study International Relations at Stanford University. Following his graduation, he began to pursue his passion for food and wine. While enrolled in the City College of San Francisco’s Culinary Arts and Hospitality Studies program, he worked as a cook and baking assistant at various Bay Area establishments. In 2010, Peter learned about Corey’s plans to open Benu, and ultimately was one of our first hires. Peter opened the restaurant as our Host, was promoted to Maitre d’ and became our General Manager in 2013.
Carey was Benu’s first partner and employee. She was born and raised in California’s Napa Valley, where her family has been farming grapes and making wine since the 1950’s. Carey moved to Southern California where she attended the University of California, Los Angeles. Upon graduation, she returned to her native Napa Valley and launched her career in the hospitality industry at The French Laundry. Having started in the dining room, Carey later transitioned into an administrative role in which she worked closely with all the various departments within the restaurant, preparing her for her multitasking role at Benu.
An east coast native, Bobby Conroy brings over 10 years of fine dining experience to Benu’s team. After several years of honing his skills as a server, he began his sommelier career at Jean Georges’ J & G Steakhouse in Washington DC. From there, he moved on to be Food & Beverage Supervisor and Assistant Sommelier at Plume restaurant in the Jefferson Hotel. During his time at Plume, the restaurant was awarded the Wine Spectator’s “Best Of” Award of Excellence. Bobby is currently a Master Sommelier candidate for The Court of Master Sommeliers.