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Hakjin Do (Jin)

Hakjin Do (Jin)

Korea South 


In Korea - Park Hyatt Seoul (Intern); Chef of Defence Security Commander; Banyan Tree Hotel (CDP).

In Australia - Gastro Park in Kings Cross (Fulltime Stage); Steerson Steak House in Darling Harbor (CDP); Seven Lanterns in Sylvania (Head Chef); Sake Double Bay (CDP); Jade Temple (CDP); Sake The Rocks (CDP); 6Head (Senior Sous Chef.

Now – Owner-Chef at Cozy Dining.

Have you always wanted to be a Chef? 

Yes, born to be a Chef.

How would you define your style? 

Modern Australian. 

What is your feature flavour these days?
Nutty, buttery and savoury.

Obsessive-compulsive about? 

Cleaning and seasoning. 

Your greatest culinary influence: 

Chef Neil Perry and Chef Ki Hoon Kim, as an owner, David Park at Seven Lanterns.

What do you love about this business? 

The happiest time is when I see the plate with nothing left.

An ingredient you can’t live without? 

Cream and chilli.

Most ‘eyebrow-raising’ menu item?
Dry-aged beef and fish.
Signature dish:
Salmon gravlax with beetroot and dry-aged barramundi.

What can diners expect when they eat at your restaurant and what makes the experience special?

Our restaurant provides two options which are fine dining and casual dining. There are 14-course, 8-course or 4-course degustation menus for the diners who want to have varied experience at our restaurant with reasonable prices to focus on well-balanced dishes.

Diners can also make a choice from the a la carte menu then they can make a customised degustation. 

What is your go-to meal at home when you don’t feel like cooking?
Korean BBQ, for dissolving stress; hot pot if I have zero energy; Maccas or a snack pack.

Tell us something no one knows about you?

I spend most of the time thinking about the food menu, finding good drinks to pair with my food to providing unforgettable memories in my restaurant for diners. 

Where do you see yourself in 5 years’ time?

In the kitchen! 

Cozy Dining

Cozy Dining

For a one-of-a-kind dining experience in Sutherland, head down East Parade to find Cozy Dining. Modern Australian cuisine takes centre stage as you choose to indulge in either a four or eight-course degustation menu alongside tapas selections, all enjoyed in a cosy yet elevated ambience of leadlight glass windows, chandelier lighting and polished wood floors. Those stopping in for a tapas bite and glass of wine may opt for salmon gravlax, beetroot chips, garlic sour cream and dill; or go the whole way with degustation plates such as seared scallops, butternut pumpkin purée, chilli oil and kombu tuile. For the main, think dry-aged Wagyu rump, char-grilled vegetables, fermented chilli bean butter and almond, with shiitake mushroom sauce. Finish decadently with mango banana moon pavlova.

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