For Jun Hwang, hospitality began with something simple – a fried egg. At just seven, Jun was asked by his mother to cook for a hungry guest visiting their home. Feeling a little overwhelmed but determined to do his best, he poured everything he had into creating the perfect fried egg with the limited skills he had at the time.
“She gobbled it down and told me it was the best egg she had ever had,” Jun recalls. “I still remember exactly where she sat and the expression on her face. I’ve never forgotten that moment.”
That experience became much more than a childhood memory. It became the foundation of a philosophy he still carries today.
Originally from South Korea, Jun knew he wanted to immerse himself in a culinary environment that would challenge and shape him. Australia quickly stood out as the ideal destination.
“I had heard about how diverse and globalised Australia was, with such a broad culinary scene,” he says,
“I wanted to learn about different nationalities of food directly in the field.”
Australia also offered something unique to Jun’s ambitions: the opportunity to study the Advanced Diploma of Hospitality Management (Cuisine) at Le Cordon Bleu Sydney.
For Jun, the decision was straightforward.
“I wanted to do things right and learn from the best. I would proudly say that Le Cordon Bleu is by far one of the best culinary schools in the world, and I knew that if I wanted to excel, that was exactly where I needed to be.”
While the practical culinary training was invaluable, it was the people who made the greatest impact.
“The lecturers and chef instructors were absolutely the highlight of my time at Le Cordon Bleu,” he says. “As passionate as the students were, the chefs were even more passionate about teaching and educating us.”
My Le Cordon Bleu qualification gave me a strong foundational structure that I still rely on every day.
Being surrounded by like-minded peers and mentors created an environment that pushed him to continually learn, grow and refine his craft.
Today, Jun has come full circle from the young boy frying his first egg to leading his own kitchen as Executive Chef at White Horse restaurant and bar.
Located in Sydney’s vibrant Surry Hills precinct, White Horse is a historic three-storey venue serving modern Australian cuisine with subtle Asian influences. Under Jun’s leadership, the venue has already earned significant recognition, including a Chef Hat from the Good Food Guide, an Australia Best Service award and industry nominations recognising emerging culinary talent and innovation.
The business and operational skills Jun developed during his studies continue to play a major role in his success today.
“My Le Cordon Bleu qualification gave me a strong foundational structure that I still rely on every day,” he explains.
“The costing tools and business insights I learned are essential to my daily operations.
“Everything you learn at Le Cordon Bleu translates directly into the current industry.”
For aspiring hospitality professionals looking to follow in his footsteps, Jun’s advice is simple but powerful:
“Stay humble and be a sponge… The industry can be demanding, but it’s incredibly rewarding if you’re passionate.
“At the end of the day, our job is simply to make people happy.”
From a fried egg to leading an award-winning kitchen, Jun’s story is a reminder that success in hospitality often begins with the smallest acts – and a whole lot of heart.
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