About
Kyungmoon Kim discovered early on he had an exceptional palate. After graduating from the Culinary Institute of America, Kim immersed himself in the world of wine, leveraging his natural aptitude for taste and memorization to form an extensive base of wine knowledge. Kim has garnered competition accolades including showings in the Concours National du Meilleur Sommelier en Vins de France en Corée and in the Korea International Professional Sommelier Contest.
In Seoul, Kim joined the opening team of JUNGSIK, where he spearheaded a much-lauded wine and beverage department, and later returned to New York to open a second JUNGSIK restaurant, managing operations and the beverage program that would garner 2 Michelin stars.
In 2016 Kim achieved Master Sommelier Certification by the Court of Master Sommeliers. After many years of dedication in beverage industry, a desire to seek his heritage and learn about traditional Korean beverage grew.
He decided to explore different parts of Korea and seek sool producers that could showcase true mastery, superior quality, and sense of place. These products have never been introduced in U.S. market and it is Kyungmoon’s goal to make Korean soju as a new and exciting category in the restaurant and bar scene.
