After graduating from Dongguk University’s Hospitality Department, Minjun dreamed of becoming a Sommelier. He joined Jung Sik, the Michelin 2-star restaurant known as a new pioneer of Korean cuisine. As part of the service team, he developed his knowledge and competed in national competitions for two years gaining more experience. He then worked for a year as a Sommelier at the Michelin 1-star Soigné before rejoining Jung Sik as a Sommelier. He holds the French Wine Scholar credential, has reached WSET Level 3 and is on track for the next stage in his Court of Master Sommeliers certification.