Born and raised in Seoul, South Korea, Chef Youjin studied at the Culinary Institute of America and upon graduation went to work for chef Mark Ladner at Del Posto, the renowned, luxury Italian restaurant in New York’s Meatpacking District. In 2011, she accepted the Sous Chef position at Osteria Mozza at Marina Bay Sands in Singapore where she was part of the team that twice won San Pellegrino’s Asia’s 50 Best Restaurants. Looking to stretch her wings and deepen her French cooking technique, Chef Youjin joined the team at Daniel Boulud’s restaurants as a Sous Chef in 2015, first at DB Bistro & Oyster Bar in Singapore and then at Boulud Sud in New York, where she surrounded herself in Italian, French and Mediterranean cooking. In 2019, she became Executive Chef at Hortus, an upscale Korean/New American Restaurant, combining her European training and Korean heritage to a well-received effect. Most recently, she made a homecoming and accepted the Executive Chef role at legendary New York institution, Babbo Ristorante e Enoteca. Chef Youjin is gratified to make Babbo her home, uphold its traditions, and bring her international experience to the plate.