Born in Seoul, South Korea in 1973, Sonny Huh loved cooking from the moment he stepped foot in the kitchen. Sonny graduated from The Daejeon Health Sciences College in 1997 and majored in Korean Traditional Cookery. In between that time, Sonny joined the Korean Navy as Seaman First Class for three years. Since then, Sonny has worked under some of the world’s greatest chefs in Frankfurt, Germany; Seoul, Korea; and Hong Kong.

Now 37 and residing in Canada, Sonny is the Head Chef at Celadon, a casual fine dining restaurant that is re-thinking Korean cuisine and based in Whistler, B.C. Working closely with his sister Maggie on the venture, Sonny creates food that speaks to global visitors and Whistler locals alike, “I want my food to be a common language between people.” Holding a love for Korean food and food in general because of the harmony it can bring.

Admiring Heston Blumenthal of The Fat Duck, “a more mature version of a culinary Mark Zuckerberg,” Sonny looks closely at each ingredient for its best characteristics in order to highlight it in each dish.