A P P L Y
Benu is always looking for dedicated and like-minded professionals to join our team. To apply for a job, please send an email to firstname.lastname@example.org.
C O R E Y L E E
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
Brandon is the executive chef of our restaurant group and has been part of the team since Benu’s opening. 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.
S E U N G H Y U N J O
Jo started cooking even before he was a student at The National Culinary Arts High School in Pusan, South Korea. Since then, he has traveled abroad and worked in many fine dining kitchens including La Maison Troisgros, Hotel Le Cheval Blanc, and The French Laundry where he and Corey first met in 2008.
J E O N G I N H W A N G
Jeongin attended culinary college in Seoul before spending eight years with the Pierre Gagnaire group in Seoul, Paris, Hong Kong, and London. He also staged at Gordon Ramsey and The Fat Duck while living abroad. Prior to joining Benu, he helped open In Situ at the San Francisco Museum of Modern Art.
S E A N C A H A L A N
A graduate of The Culinary Institute of America, Sean started as a chef de partie and quickly rose to sous chef. In 2018, he was awarded a grant from Ment’or, which allowed him to spend time in Paris and Tokyo while doing a stage at Ledoyen and L’Effervescence.
L A U R E N R E E D
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
Luis, originally from Jalisco, Mexico, is a master butcher with over twenty-five years of experience. He has been on the opening team of several restaurants in San Francisco, including Hawthorne Lane, Postrio, and Benu.
S I N É A D Q U A C H
Sinéad began her start in restaurants at age 16. Upon her move from southern California to the Bay Area, she worked at Madera and Quince prior to joining Benu. She started as a food runner and quickly rose to captain to maître d’ to general manager.
Y O O N H A , M S
Yoon, one of about 250 Master Sommeliers in the world, is one of the most recognized wine professionals working in restaurants in the U.S. Most recently, he led our team to win the James Beard Award for Outstanding Wine Program.
D O N G H Y U K S H I N
Donghyuk studied hotel management in his native Seoul. He is an Advanced Sommelier currently preparing for the Master Sommelier Diploma Examination and also the 2014 winner of both Sopexa's Sommelier Competition in South Korea and 2016 Korea Sommelier of the Year.