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Meet the Chef

The mind behind the good, honest food.

Joon Ryu

“My parents were both bakers and bakery owners, so I grew up watching them bake and interact with staff and customers. This is where my passion for hospitality began.

I was 19 years old when I got my first job as a professional chef and have probably worked in more than 20 kitchens in different venues including hat restaurants, 5-star hotels, cafes, pubs, and catering kitchens since then. They all impacted me a lot.

I know it’s a blessing to be part of this industry and I’m grateful for the opportunities I have had.

Now, I am excited to be at Meet + Greens to showcase everything I’ve learnt, to share good food with the people of Brisbane and to teach the next generation of chefs about what it means to create good, honest food.”

Joon Ryu

“My parents were both bakers and bakery owners, so I grew up watching them bake and interact with staff and customers. This is where my passion for hospitality began.

I was 19 years old when I got my first job as a professional chef and have probably worked in more than 20 kitchens in different venues including hat restaurants, 5-star hotels, cafes, pubs, and catering kitchens since then. They all impacted me a lot.

I know it’s a blessing to be part of this industry and I’m grateful for the opportunities I have had.

Now, I am excited to be at Meet + Greens to showcase everything I’ve learnt, to share good food with the people of Brisbane and to teach the next generation of chefs about what it means to create good, honest food.”