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Benu is always looking for dedicated and like-minded professionals to join our team. To apply for a job with Benu, please send an email to email@example.com.
C O R E Y L E E – chef-owner
Corey's career has spanned over 20 years of working at some of the most
acclaimed restaurants in the world, including a tenure as head chef at The French Laundry where his work was recognized with a James Beard Award. He then opened Benu in August 2010. The restaurant has gone on to receive three Michelin stars, four stars from The San Francisco Chronicle, and the AAA Five Diamond Award. In 2015, he authored the Phaidon-published cookbook Benu, an archive documenting the restaurant’s food, inspirations, and people who make it possible. In recognition of his work and influence, he also became a goodwill ambassador for his hometown of Seoul, Korea, an honor given to leaders in various fields.
B R A N D O N R O D G E R S – executive chef
Brandon is a graduate of The New England Culinary Institute. In 2007, he represented the U.S. in the Bocuse d’Or competition with Gavin Kaysen and went on to work at Daniel and The French Laundry. In 2013, he was named Rising Star Chef by the San Francisco Chronicle.
C O U R T N E Y S C H M I D I G – pastry chef
Most recently, she was head Pastry Chef at The French Laundry. During her seven-year tenure there, she also staged at various restaurants around the world including Arzak, Le Meurice and The Fat Duck.
J A M E S L O K – sous chef
James has worked extensively in the area at iconic Californian restaurants including Manresa, Jardinière and The Restaurant at Meadowood. Most recently, he worked in Shanghai as opening Chef de Cuisine of Jack London.
B R I A N S H I N – sous chef
After graduating from the University of Pennsylvania, Brian immersed himself in the culinary industry. Prior to joining the Benu team, he worked at Corton in New York, Alinea in Chicago, and performed stages at Mugaritz, Manresa and The Fat Duck.
S E U N G H Y U N J O – sous chef
Jo started cooking even before he was a student at The National Culinary Arts High School in Pusan, Korea. Since then, he has traveled abroad and worked in many fine dining kitchens including The French Laundry, Hotel Le Cheval Blanc, and La Maison Troisgros.
A L A N H S U – sous chef
After graduating from California Polytechnic San Luis Obispo with a degree in engineering, Alan turned his interest in cooking into a full-time position at Benu. He started as a food runner in the dining room and worked his way from Commis to Chef de Partie to Sous Chef.
C O L E M A N G R I F F I N – sous chef
Coleman, born in Los Angeles, started in the kitchen as a stagiaire at Melisse while still in high school. He went on to attend the Culinary Institute of America at Greystone and upon graduation, began working at The Restaurant at Meadowood. He joined Benu in 2015.
L A U R E N R E E D – sous chef
Upon graduating from the French Culinary Institute in New York, Lauren spent two years at Ron Ben-Israel Cakes. In 2015, she was named one of 7x7 magazine's "Up-and-Coming Female Chefs You Need to Know."
L U I S P E R E Z – butcher
Luis, originally from Jalisco, Mexico, brings over twenty years of butchery experience to Benu. He has been on the opening team of several restaurants in San Francisco, including Hawthorne Lane, Postrio, and Benu.
J O E L W I L K E R S O N – general manager
Joel started working in restaurants at a young age in his home state of Michigan. Prior to joining Benu, he was General Manager at Atelier Crenn.
Y O O N H A , M S – beverage director
Yoon joined Benu from La Toque in Napa Valley, where they were accredited with having one of the best “wine pairing programs” in the U.S. by Food & Wine magazine and earned a James Beard Award nomination for Best Wine Service. In 2012, Yoon became one of less than 250 people worldwide to have passed the Master Sommelier Examination.
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