Today we’d like to introduce you to Juae Moon.
Hi Juae, please kick things off for us with an introduction to yourself and your story.
In the beginning, I planned to, like any good child, make my mother happy. I studied abroad in China, graduated college in Korea and became an accountant at a bank. I lasted a grand total of three months before I quit behind my parents’ back and began to work for a large restauranteur brand in Korea.
It was love at first work, I excelled at my job and found myself truly happy to wake every morning. This company led me to a new opportunity, a three-month business trip to the US to help the company establish a Traditional Korean restaurant. With my itch for travel I was the perfect candidate, beyond excited for the chance to gain international experience.
Three months turned into 13 years. I eventually left the company with my sights set on a brand of my own, a Korean American fusion restaurant that could be loved by everyone. My lifelong adoration for cooking and eating great food culminated into the passion project that is now known as Kitchen Bann. Something I’ve dedicated my life to grow and protect. I urge those who feel what I do for food to take that first leap, regardless of how it may seem in that moment. Things can change in the blink of an eye when you’re honest about what you love.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
In the summer of 2012, I was relocated to the US to help establish Korean cuisine in a population that was not familiar with Korea. It was difficult to persuade people into trying Korean cuisine, their faces often crumbled into an expression of absolute disgust the moment they got a whiff of kimchi. I described what bulgogi was to practically every individual I encountered on any given day.
The social and cultural differences were definitely a behemoth of a hurdle for myself. Up until this point I had basic textbook knowledge of English as a language and zero knowledge outside of that. I didn’t know that when people sneeze, you should say, “Bless you.” I did not expect strangers to initiate small talk with me. These were social norms that did not exist in Korea, so safe to say I learned the good old-fashioned way. Through trial and error and a lot of Googling.
We’ve been impressed with Kitchen Bann, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
The name Kitchen Bann comes from the use of a bann-sang, a small, low-rise table that was used as a tray for all the various dishes in a traditional meal setup. This was the original way Kings and Nobles from Korea’s Joseon Dynasty were served meals, an anecdote for the importance of care and attention when serving great food. Bann also translates to “half” in Korean, an ode to the fusion of American and Korean.
We specialize in Rice Bowls; in Korean, it’s called “Deop-Bap,” meaning covered rice. Our menu includes beef, chicken, pork, and our famous Korean fried chicken, as well as sandwiches. Our most distinguishable feature is how we operate with customers. They’re not just individuals who try our food but friends who become a constant presence. The relationships formed over food have always been important to all of us here at Kitchen Bann.
I’m probably most proud of my team and the approachability of my restaurant, I love meeting new people and introducing them to things they’re not familiar with and having them leave with a great new experience. My team works hard to ensure every customer leaves satisfied, and I am beyond grateful for their dedication.
Do you have any advice for those just starting out?
Use the resources you can find. We live in the digital age where everything you need can be found in one place. Meet as many people as you can within your field and develop meaningful relationships that can offer both support and advice. Seeking out and befriending people who are where you want to be in life is crucial.
Always make sure to check in with yourself, don’t ever sell yourself short or give up your ethics for the sake of your business. Be sure to give it your all, but don’t underestimate the importance of balance- the only way to give 100% is to have 100%.
Lastly, have confidence in the path you choose. Don’t let the naysayers drag you down and keep you down. At the end of the day, it’s going to be you and your dream. It’s all up to you whether or not it becomes your reality.
Contact Info:
- Website: kitchenbann.com
- Instagram: https://www.instagram.com/kitchenbann/
- Yelp: https://www.yelp.com/biz/kitchenbann-los-angeles?osq=Kitchen+Bann
