As a chef, many people only see the intense working environment — the heat, the rush, and the long hours in the kitchen. But behind all that, there’s something deeper — a sense of workmanship that makes it all worthwhile.

When I cook, I focus on every detail — the precision of the cut, the balance of flavor, the beauty of the presentation. It’s in those quiet moments of concentration that I truly feel connected to my craft.

Every day, I push myself to do better — to meet their expectations and deliver a better version of myself through every dish I create.

Through minimalist, both in my dishes and the overall dining experience, I hope my guests can leave their stress behind the moment they step into the restaurant. I want them to feel comfortable and at ease — and to bring home not just the taste of the meal, but also the feeling it creates.

That’s why I named my restaurant NAE:UM — meaning “fragrance that evokes memories.” Because to me, every dish should do more than please the palate — it should awaken emotions and create moments worth remembering.