CulinaryOffice & Admin
Sam Yoo
Chef-Owner | Golden Group Foods
Experience
2008 - 2010
Line Cook
Seattle, WA
Education
2005
Middlebury CollegeMiddlebury, VT
Advice from Sam Yoo
Quotes about career path, skills, and teamwork from an industry leader.
The biggest lesson I learned this year is to be flexible.
Be flexible, be open to pivoting and change if things aren't working exactly how you planned, because you may need to do that to make things work.
Be open to conversation and meeting people and going to events.
That's a lot of where I get ideas and inspiration from.
Be kind to yourself, don't be so hard on yourself.
Read more, eat better, drink less. Take care of yourself and try to give yourself a little TLC.
We want Golden Group to be a global brand.
We have very large aspirations, and we want to do it thoughtfully, not just to grow for the sake of growing.
I grew up in a restaurant family.
My dad used to have a Dunkin' Donuts growing up out in Greenpoint back in the day. I remember flipping donuts on these huge fire vats, experiencing that, just loving the creation of food, and being part of Korean restaurants as well.
I remember the energy and the vibe of a busy restaurant or customer service. I just loved it. I didn't know it back then, but when it came time to make a decision, it was pretty clear for me what I wanted to do.
I didn't know how important it was to have my own place back in college, but when I was working under prominent chefs, I always knew that I wanted to have my own place.
That was always in me, it was not even a question.
A piece of advice that was very helpful for me was, even before you start a restaurant, to stick with it and let those feelings of difficulty and pain run through you because it's all a part of the process.
If I hadn't been patient or if I had just picked a space out of fatigue or settling, the outcome may not have been the same. I'm very happy that I was patient.
Roles in Culinary
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