Before becoming resort chef, Executive Chef Sunny Jin’s culinary journey took him around the world, cooking for some of the planet’s finest restaurants—Napa Valley’s French Laundry, Catalonia’s El Bulli and Australia’s Tetsuya’s. While his culinary skills have impressed discriminating palates globally, it’s the American Northwest where he feels most at home. His formative cooking skills developed in Portland, Oregon, at the Western Culinary Institute, where he won the coveted Grand Toque Award as the top culinary student.
But where Jin really earned his cooking chops was at the French Laundry—one of the most lauded restaurants in the Northern Hemisphere. He spent three years working under renowned chefs Thomas Keller and Corey Lee. “We were literally creating new menus every day, learning to really focus. The amazing culture at the French Laundry was so much about the culinary community,” said Jin. Those community contacts and a growing global curiosity took Jin to Australia, and the highest-rated restaurant in the Southern Hemisphere, Tetsuya’s, where he cooked alongside the legendary Tetsuya Wakuda.