Meet Yoon Sung | Doctor & Chef

We had the good fortune of connecting with Yoon Sung and we’ve shared our conversation below.

Hi Yoon, what role has risk played in your life or career?

It’s easier said than done, but I often think about how we entered this world with nothing and will leave with nothing– and that makes it easier to take risks. I also don’t think I’m as afraid of failure. I’m more afraid of not trying, of living a life with regrets and what ifs– so that also makes it easier to take risks.

To many it may seem foolish that after being in school and training for over 12 years, now that I can finally reap the benefits and have a stable job in medicine, why give that up and go back to the restaurant industry? I think to grow, to progress, we have to be a little uncomfortable. Comfort is nice, but to me growth, a sense of fulfillment, and following my passions are even more important.

I’ve had my share of obstacles and failures in life. But after taking risks, the rewards have been far greater than the failures. I moved to LA last summer on my own, not knowing many people. Aside from the beautiful weather, I just love the culture and the energy of this city. I feel that there is a certain air of optimism and idealism, which I identify with. I felt that there was always a thriving and growing creative community here, inclusive of AAPI and LGBTQ+ artists, and so I knew I wanted to live here.

I also took a risk when I wore my heart on my sleeve and shared my personal story on a Kickstarter campaign to raise funds in the hopes of opening up my own restaurant. I was very fortunate to reach my goal and decided to start by doing pop-ups in the area and build relationships in the city. I did my first pop-up at Hanchic, a restaurant in Koreatown. The pop-up went really well, but more importantly, I found that I worked really well with the team and we had a shared vision of making more traditional Korean ingredients approachable. The opportunity came to potentially join the team as the pastry chef. After much deliberation, I decided to join the group. We’ve worked really well together, and we have also had the opportunity to do regular pop-ups at different venues all throughout LA. Though I had met everyone only recently, it felt right in my gut, and I am happy I decided to take the risk.

This was certainly very different from the initial path that I had in mind when I moved to LA. However, I believe there are just certain things in life that we can’t plan for, no matter what 5 or 10-year plans we have in mind. I think sometimes opportunities present, or things appear that just feel right in our gut, and I’ve learned to keep an open mind, be adaptable, and go with it, even if it may be a little uncomfortable, a little risky.

Lastly, the biggest risk I’ve taken in my life and one that I’m the most proud of is coming out to my parents. I didn’t think this would be something I would ever have the courage to do, but once I did, life has felt completely different. Though it’s now been over seven years and my parents are still not accepting of it, I just feel this huge weight lifted off of my shoulders and I no longer have to constantly cower in fear of what my parents and strangers think of me. I feel that now I can be authentically myself, crossed legs and limp wrists and all, and be proud of who I am.

Alright, so let’s move onto what keeps you busy professionally?

I am a physician and a chef. Currently I work as an urgent care doctor, and I also work as the pastry chef for Hanchic, as mentioned above. It certainly hasn’t been an easy or a short path to get to where I am today, but looking back, I am proud of my journey. Reflecting on my path, here are some lessons I’ve learned.

I believe in the importance of grit, the grind. There’s so much talent in the world and so many good ideas. But those don’t amount to much if we’re not willing to put in the work. We also have to get out of bed in the morning and follow through, execute. Otherwise they will just be ideas. Passion, talent, a strong support system, and a touch of luck are all important factors, but I believe a strong work ethic will perhaps carry us the furthest, no matter what we are doing.

At the same time, I think it is also crucial to take time for ourselves and be kind to ourselves. I was used to grinding for so long that even during vacations or breaks, I felt guilty if I wasn’t being productive. I am learning to slow down– that sometimes it’s ok to do nothing. Amidst the hustle and bustle, there are times where I just need to detach myself from social interactions and electronics and take time for myself. I think this is especially important for creatives– just putting in more hours doesn’t mean that good ideas will come. We also need to be inspired, recharged, and experience and reflect in order to create.

I’ve also come to realize that we don’t have to be bound by traditional standards of duality– that things do not have to be mutually exclusive by default, despite what others may say. I can be a physician and a chef. I may be gay but also identify as a Christian. I can strive to pursue my happiness and still appreciate my parents’ sacrifices. It’s taken me a long time to reconcile, but I have come to realize that these dualities in my life and identity do not have to be dissonant– in fact, they can be harmonious and beautiful.

A lot of people often do ask, what do medicine and the culinary field have in common? For me, I am passionate about hospitality and being of service to others. And at their core, I believe both medicine and the culinary field are about hospitality– about the patient, the guest in front of you. So both fields have been very gratifying to me.

My eventual goal is to open up a place of my own. I am passionate about making more traditional Korean ingredients and dishes, outside of just kimchi and Korean BBQ, more approachable to a wider audience. I also previously worked at a farm-to-table restaurant, which heavily influenced my style, and so through my restaurant I also want to celebrate the beautiful local, seasonal produce that SoCal has to offer and support our local farmers. The place doesn’t have to be super fancy or big– I would love to own a small wine bar serving chic, tasty plates and just have a place where people can gather and share together.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.

I am pretty new to LA, and have been quite busy, so I honestly haven’t had as much time as I’d like to explore– I’m hoping to change that!

That being said, there’s a natural wine bar/shop in downtown LA right by my place called Good Clean Fun that I am a loyal customer at– I really love the vibes and the staff there, as well as the great wine selection. Another one of my favorite spots is Open Market in Koreatown– I’ve eaten a lot of sandwiches in my life, but they make ones that make me pause and just say “wow” in awe and contentment.

Some of my favorite memories in LA have been at Kodo in the arts district. They always throw fun events there (such as a 90s K-pop night), and I absolutely love the food, the ambiance, and just everything about it.

Other favorites include Bestia (I know, everyone’s), Woon, and Dan Sung Sa in Koreatown. I’ve also ordered delivery from Urth Caffe more times than I’d like to admit.

Few things make me as happy as seeing all of the beautiful produce at the Hollywood and Santa Monica Farmers Markets. I really like cute neighborhoods that you can walk around in, such as Highland Park, Larchmont, etc. I also love checking out the many art museums and galleries that LA has to offer, and a trip to LA wouldn’t be complete without a hike at Griffith Park.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?

I would not be where I am today without the incredible support and mentorship I’ve had along the way. In particular, I would not have even entered the hospitality industry without the encouragement from my old boss when I was doing clinical research, Dr. Frank Lin. At the time, I was living in Baltimore, in the process of applying to medical school. As I was living in a food desert in inner-city Baltimore, I had initially started cooking more out of necessity– I then discovered I had a passion and talent for cooking, and fell madly in love with it.

I had brought in some of my creations to the office, and Dr. Lin had tasted many of these. He sat me down one day and said, “Yoon, I think you would be a great physician, but have you ever thought about pursuing the culinary field professionally? I really think this might be more than just a hobby for you.” He asked me to go home and really ask myself, what truly makes me happy? I had been on this pre-med path for so long. Until that time, no one had really questioned or challenged that path. It was an uncomfortable moment, but a defining one. After doing a lot of introspection, I applied for a position at my favorite restaurant in Baltimore, Woodberry Kitchen, and the rest is history.

I also want to give a shout out to all of my faculty and co-residents at the Stanford-O’Connor Family Medicine Residency Program. I remember when I was applying to residency, I was seeking a program that would help support me in continuing to foster my passion for the culinary side– I distinctly remember Dr. Grace Yu, our Program Director, telling me at my interview that the program would definitely help find a way to integrate my interests to help our patients. I could tell that she meant it, and she truly held true to that. Through Dr. Yu and other faculty’s mentorship and support, I was able to hold cooking demos in clinic and create budget-friendly, healthy recipes for patients during residency.

As we were nearing the end of residency and everyone was going on interviews and securing jobs, I was afraid of what the faculty might think if they heard that I wanted to open a restaurant. Much to my surprise, the faculty were collectively very supportive. They reminded me that we don’t have to be defined solely by our role as physicians, that medicine does not have to be an all-consuming career. I am grateful for everything they have taught me, both in and outside of medicine.

Lastly, from working at the frontlines through the COVID pandemic to processing countless deaths and code blues, or dealing with the stresses of executing a Kickstarter campaign for my future restaurant, and countless other ups and downs, my co-residents have been with me through the thick and thin, and I am truly grateful for these lifelong colleagues and friends.

Website: https://www.kickstarter.com/projects/yoonsung/nanum-sharing-korean-traditions-with-a-contemporary-flair

Instagram: instagram.com/cookingwithyoon

Image Credits
Emanuel Hahn (photos with the red background/green apron)