Today we’d like to introduce you to Arnold Byun.
Hi Arnold, so excited to have you with us today. What can you tell us about your story?
My story begins in Seoul, South Korea, where I was born. We immigrated when I was six years old and I split time between LA and New Jersey growing up. I returned to Korea for high school and during that time, my restaurant career began as a byproduct of my father’s career change from being a small business owner in the logistics/shipping industry to becoming a restaurant owner. A large part of what he did for a living naturally became a curiosity of mine. Starting as early as 15 years old, I found myself helping out at the family restaurant. Washing dishes, manning the cash register, bussing tables, preparing desserts, designing menus. I essentially created a rotational internship opportunity and immersed myself in every part of the operation. I decided then and there that I would dedicate the rest of my life to the hospitality industry. I returned to the states to attend college at NYU for hospitality management. Being in the city was incredible and after various internships and part-time positions, I became the youngest restaurant manager at 20 years old at a Michelin-starred French restaurant in Tribeca called Bouley. Restaurant management became my bread and butter for the next few years, as I managed Hakkasan in Times Square and helped open Cecconi’s DUMBO, the first public-facing NYC restaurant from the Soho House group. I took my talents to Eleven Madison Park and most recently Atomix, as I wanted to dabble in fine-dining. Now, I run my own community organization called With Warm Welcome, which helps amplify the Asian American culinary community through creative endeavors such as podcasts and multimedia projects.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It hasn’t been a smooth road. Being a Korean American navigating my way and creating space for myself in America has been a constant challenge. This challenge is partially what inspired me to create With Warm Welcome. There’s this nuance of racism that is prevalent in America today, whether explicit or implicit. I have been passed on many times for promotion opportunities or job opportunities in general due to my legal name on paper being “Sang Won Byun.” Along with that, coming from an immigrant family, the scarcity mentality is very much real and we’ve had our share of ups and downs financially that prevented me from pursuing what I truly wanted in various points of my life.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I create communities and build brands. I specialize in brand strategy, content creation, and social media consulting, specifically for restaurants and food and beverage brands. I curate and champion my Asian American community by bringing them together for fun and fulfilling projects. I always try to operate with a win-win mentality as I want to ensure everyone at the table is able to eat and has the opportunity to showcase their talent regardless of their racial circumstance. I am most proud of founding With Warm Welcome and continuing to build upon a legacy that hopefully is remembered as one that helped bring opportunities to my community.
What does success mean to you?
Success is subjective; so for me, success is pure thrill and happiness in whatever I am pursuing at the time. Success is a journey and not a destination. If you’re able to be present and truly enjoy the moment for what it is and have something to work towards, I believe you’re successful. Success is a mentality.
Contact Info:
- Email: arnold@withwarmwelcome.com
- Website: withwarmwelcome.com
- Instagram: https://www.instagram.com/arnoldbyun
Image Credits:
Ben Hon
