A Seoul home kitchen, rooted in Southern Pines.
Seoul in Pines began as family dinners — galbi over open flame, banchan lined across a linen table, stews left simmering for anyone who wandered through the kitchen. Today we bring that same table into private homes and events across Southern Pines, North Carolina.
Every menu is built by hand and shaped around the season, your guests, and the rhythm of the evening. Nothing is rushed.
Care
Every jar of kimchi, every stew — made by hand, on our timeline, not a menu clock.
Season
Menus follow what's ripe in Southern Pines and what's traditional to the month in Seoul.
Hospitality
The table is set for you. We plate, refill, tell the stories, and clean up after.
Chef Taekyu
Executive Chef · Multi-Unit Operator
Taekyu is a multi-unit operator and executive-level culinary leader with a uniquely blended background in restaurant operations, sushi mastery, and high-performance team development.
His career began in the kitchen, training as a sushi chef at Hinode Frederick and Panida, before advancing to Executive Sushi Chef at Yirasai. He later stepped into dual leadership at Zane, serving as both General Manager and Executive Sushi Chef, where he elevated culinary standards, strengthened systems, and led teams through rapid growth.
Building on his culinary foundation, Taekyu transitioned into large-scale operations as a General Manager at Panda Express, earning recognition for developing talent, driving consistent results, and building disciplined, scalable processes.
Most recently, as a Multi-Unit Manager for Bibibop Asian Grill, he led multiple locations with a focus on clarity, coaching, operational excellence, and a people-first culture.
From sushi bar to executive kitchen to multi-unit operations — a rare ability to connect craft, culture, and leadership at the table.
The Journey
- Early CareerSushi Chef — Hinode Frederick & Panida
Trained on the sushi bar, learning the discipline of knife, rice, and fish that still shapes every plate today.
- RisingExecutive Sushi Chef — Yirasai
Ran the bar at an executive level, refining precision, pacing, and the quiet choreography of an open kitchen.
- LeadershipGM & Executive Sushi Chef — Zane
Held both leadership seats — elevating culinary standards while building the systems a growing restaurant needed.
- OperationsGeneral Manager — Panda Express
Moved into large-scale operations, earning recognition for developing talent and building disciplined, scalable processes.
- Most RecentMulti-Unit Manager — Bibibop Asian Grill
Led multiple locations with a focus on coaching, operational excellence, and a people-first culture.
From the kitchen & the table.
A rotating look at recent dinners, banchan spreads, and quiet moments behind the pass.
Nights they're still talking about.
"Taekyu ran our anniversary dinner like a private restaurant in our own home. Every course felt personal — the kind of night you keep telling friends about."
"The banchan alone was worth it. Layered, seasonal, and clearly made by someone who has lived in the craft for a long time."
"Calm, precise, and warm — you can feel the years of operations behind the service. We didn't lift a plate all evening."
Before you book.
Anything not answered here? Send a note and we'll walk through it together.
- What kinds of events do you cook for?
- Private dinners at home, milestone celebrations, small weddings, corporate gatherings, and holiday catering. Most nights are 2–20 guests; larger events by conversation.
- How far in advance should I book?
- Two to four weeks is ideal, especially for weekends and the holiday season. We take last-minute inquiries when the calendar allows.
- Can you accommodate allergies and dietary needs?
- Yes. Vegetarian, pescatarian, gluten-free, and allergy-aware menus are built into every planning conversation before the menu is finalized.
- Do you travel outside Southern Pines?
- Regularly — Pinehurst, Aberdeen, Whispering Pines, and the surrounding Sandhills. Farther travel is welcome with a small travel fee.
- What's included with a private chef booking?
- Menu planning, sourcing, all cooking and plating in your kitchen, service throughout the meal, and a fully cleaned kitchen at the end of the night.
"Come as neighbors, leave as regulars."
Reserve Your Table