A P P L Y
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 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 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.
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, 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.
J E O N G I N H W A N G
At the age of 21, Jeongin left Seoul and began staging in restaurants such as The Fat Duck and Restaurant Gordon Ramsey. During his eight years with the Pierre Gagnaire group, he worked in Seoul, Paris, Hong Kong, and London. 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 in Hyde Park, Sean completed his internship at Boulevard and went on to work at Dovetail before joining Benu. In 2018, he was awarded a grant from Ment’or, which allowed him to stage at Ledoyen and L’Effervescence.
C U R T I S P A R K
Born in Korea and raised in Los Angeles, Curtis began his career by working for Chef Suzanne Goin. After moving to New York and cooking at Daniel, he then returned to California – this time to the Bay Area – where he worked at Benu and Commis.
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, 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.
C O U R T N E Y S C H M I D I G
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.
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 as assistant manager followed by some time at Quince. She joined Benu as a food runner and quickly rose to captain to maître d’ to general manager.
Y O O N H A , M S
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.