Sang Yoon at Zoloco Public Square

Father's Office restaurant owner, Sang Yoon, was at Grand Park to talk about the secrets to his success with Evan Kleinman who for 27 years was the owner chef of Angeli Caffe and is on KCRW radio's Good Food show on Saturday mornings.  Evan does a great job of interviewing and bringing out the best in her guests.  Sang Yoon offered some of who he is and how he approaches his craft and business.

Sang Yoon was born in Korea but left with his parents when he was one.  He grew up living in several countries and eventually Brentwood.  Much to his parents concern, he opted to go to chef school after he graduated from high school.  In his first chef school he rebelled to the formalities....the chef's hat worn in classes and eventually was asked to leave.  He then went to C.I.A. in New York...they didn't require the chef's hat in classrooms.  However he "enhanced" the Eiffel Tower in an ice sculpture (into a phallus) and was asked to leave.  After a stint as a chef at Michael's in Santa Monica, Chef school in Paris...while learning cooking and dining in Italy and Spain, he took over a small bar in Santa Monica, My Father's Office.  He added a tiny kitchen and a burger.  Father's Office was previously known for its good beers and he added to it. He "treats beer with great respect".  Evan also described him as a "Hobby Engineer" in that he tinkers and invents ways to improve his kitchen and food production.  He referred to his kitchen as a manufacturing site where good food is prepared hundreds of times a day to precise specifications..

He later opened My Father's Office in Culver City in the Helms Bakery facility.  Later he added a test kitchen across the alley where he can create.  His business is called a "Gastro Pub" which is described as having the elements of a neighborhood pub with good food...the beer and food are equally important.

Evan asked him about his burger.  He said that he started by evaluating what he liked best for each element of a burger...bun, meat, sauce, etc. and put it on a spread sheet...Microsoft Exel.  He likes the taste of French Onion Soup and put some of the elements in his burger.  He also was inspired by dry aged beef...chuck...which he now does in a special room for his restaurants.  Evan asked "why no ketchup".  He said that when he first opened he forgot it and when asked he got mad and said "no way" to ketchup.  Besides he said that in England they used a mayo type sauce for dipping French Fries and he likes that better. About his "no substitutions" policy he said he design a dish to be a particular way and refuses to make changes. 

Next door in Culver City is Lukshon, an Asian themed restaurant named after the Yiddish word for noodles.  He had an "adopted" Jewish grand mother who he greatly enjoyed.  He said that she would take him to Chinese restaurants where she ordered pork.  Her reason:  "God can't see us here". 

He talked about his favorite beers which are mostly Belgian style.  He said they are food friendly.  He named two California breweries that he liked:  Russian River in Santa Rosa (likes their sour beers) and Lady Face in Agoura.

He described himself as A.D.D., and an Incessant Tinkerer who sometimes has "Analysis Paralysis". 

It was a beautiful night at Grand Park with good wine and beer provided by Silver Lake Wines.  Randy was there and talking with Evan....I see a radio interview coming up soon.