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Born and raised in Seoul, South Korea, Chef Jae Eun Jung initially faced pressure to pursue a corporate career. However, her love for cooking — nurtured by cherished memories of preparing meals for friends — led her to the Culinary Institute of America (CIA) in New York. Determined to follow her passion, she juggled multiple jobs to fund her education while practising her language skills late into the night.
Chef Jung had no problem embracing her culinary journey on campus; however, it was a visit to New Orleans that ignited her love for Cajun cuisine and inspired her to spend evenings making gumbo while listening to jazz. Her hard work paid off when she secured an externship at Restaurant August in New Orleans, later returning as a full-time chef under culinary legend Michael Gulotta.
Chef Jung's dedication continuously opened doors to renowned kitchens like Domenica, Herbsaint, and Dooky Chase’s Restaurant, where she worked alongside the legendary Chef Leah Chase. This experience shaped her culinary philosophy, blending Korean and Cajun-Creole influences while emphasising the joy of sharing food.
In 2014, she moved to New York City, refining her craft in Michelin-starred restaurants such as Oceana and Le Bernardin. Beyond the kitchen, Chef Jung celebrates diversity through food, partnering with the Korean Cultural Center and authoring a chapter for the Vilcek Foundation. In 2021, she launched her first startup, KJUN, during the pandemic, offering innovative Korean-Cajun fusion dishes from a basement kitchen.
Her concept gained critical acclaim, featured in outlets like The New Yorker and Eater. In early 2022, Chef Jung showcased her talent on Bravo’s Top Chef: Houston while expanding KJUN into a permanent Manhattan location.