Alumni Video Series: Meet Jowoon Oh

From the kitchens of Le Cordon Bleu Sydney to leading one of the state’s most distinctive Italian dining rooms, Jowoon Oh’s journey is defined by discipline, creativity and connection.

Jowoon’s passion for hospitality began in a simple yet powerful way.

While working part-time in a kitchen, he experienced the camaraderie that came after a busy service, when the team would share a drink together and reflect on the night.

That sense of teamwork and connection left a lasting impression.

Even as a child, he loved mixing different foods and experimenting with flavours, so pursuing a culinary path only felt natural.

Originally from South Korea, Jowoon was drawn to Australia for its cultural diversity and breathtaking natural environment.

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Stay curious, pay attention to industry trends and never stop learning and adapting.

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Determined to learn from the very best, he chose to study Commercial Cookery at Le Cordon Bleu Sydney – a decision that would shape not only his career, but his life.

Today, Jowoon is the Head Chef at Osteria di Russo & Russo, a small, vintage-style Italian osteria in Sydney.

The restaurant is unique in that its concept evolves with each Head Chef. Under Jowoon’s leadership, the focus is modern Italian cuisine – a direction that has resonated strongly with locals and visitors alike, including many guests who dine before heading to the theatre.

As Head Chef, his responsibilities extend well beyond cooking.

He leads a small team, develops menus, manages costs and workflow, promotes the restaurant and builds meaningful relationships with customers.

While he finds cooking itself energising rather than stressful, he admits that managing people, handling costingsand maintaining customer relationships can be the more challenging aspects of the role. Yet these responsibilities are also part of what makes leading a small, independent restaurant so rewarding.

A defining moment in Jowoon’s career came when he received a Hat from the Good Food Guide, with his food described as the “definition of an Australian bistro.”

He remembers buying the newspaper early that morning and breaking down in tears on the walk home.

For him, it was the culmination of years of hard work and at the same time, the beginning of a new chapter.

Beyond professional success, Le Cordon Bleu holds a special place in his heart for another reason: it is where he met his wife.

He fondly remembers finishing practical classes and sharing the food he and his classmates had prepared together – moments of connection that mirror the same spirit that first drew him into hospitality.

For students considering a career in the industry, Jowoon offers thoughtful advice:

“Take some of the heavy pressure off cooking, but be serious about your work in the kitchen,” he says.

“Stay curious, pay attention to industry trends and never stop learning and adapting.”

His journey is a powerful reminder that with strong foundations, discipline and passion, a culinary career can be both deeply personal and profoundly rewarding.