Chef Jae’s cuisine has been featured in the New York Times, Eater, FOOD & WINE Magazine, Bon Appétit Magazine, the New Yorker, and Bloomberg Pursuits, which named KJUN one of the Best New Restaurants in New York.  Jae Jung has also appeared as a competitor on Bravo TV’s Top Chef.

Originally from Seoul, Chef Jae left her family to come to the United States in 2009 to attend the Culinary Institute of America in New York.  Upon graduation, she moved to New Orleans and fell in love with Cajun food while working in the kitchens of the city’s most-decorated restaurants, including August, Domenica, Herbsaint and Dooky Chase. During these formative years, Jae developed her distinctive Korean-Cajun flavors and techniques, as well as her deep commitment to the spirit of Southern cuisine and hospitality.

In 2021, Chef Jae launched her first start-up, KJUN, in the middle of the pandemic, with an entire menu of innovative Korean-Cajun fusion dishes. Working from a basement catering kitchen, Chef Jae prepped, took orders, cooked, and ran deliveries before returning to wash dishes. Her unique, complex cuisine soon had New Yorkers captivated, “I didn’t think that many people would order, but they did.” KJUN received critical acclaim from the New Yorker Magazine, Bloomberg Food, the Infatuation, and Eater.