Anh Sung-jae
Anh Sung-jae | |
|---|---|
| Born | South Korea |
| Other names | Sung Anh |
| Occupation | Chef |
| Known for | Owner of Mosu, a three Michelin star restaurant |
Anh Sung-jae (), who is also referred to as Sung Anh, is a chef from South Korea. His dining establishment, Mosu, was awarded three Michelin stars in both 2023 and 2024. In 2024, he appeared as one of the two judges on the Culinary Class Wars cooking competition series produced by Netflix.
Early life and education
Anh was born in South Korea and relocated to the United States at the age of 12 in 1993. Raised in California, his family ran a Chinese restaurant. After completing high school, Anh joined the United States Army and served as a mechanic during the Iraq War, where he maintained combat vehicles such as helicopters and tanks. Although initially intending to pursue mechanic training for Porsche, his encounter with culinary students inspired him to switch paths and enroll in a culinary program.
Culinary career
Following his culinary education, Anh started working at Urasawa, beginning as a dishwasher before quickly progressing to collaborate closely with the head chef. He subsequently worked under chef Corey Lee at the Michelin three-star restaurant The French Laundry, later joining Lee’s other acclaimed three-star venue, Benu.
In 2016, Anh launched his own restaurant, Mosu, in San Francisco. Despite initial critiques regarding pricing and its developmental phase, Mosu secured one Michelin star within its first year and maintained strong reservations throughout its time in the city.
After operating for a year, Anh moved Mosu to Seoul, South Korea, setting menu prices approximately 30% higher than the city’s previous luxury dining standards. By 2023, Mosu had become South Korea’s sole restaurant awarded three Michelin stars. In 2024, Mosu temporarily ceased operations following a separation from investment partner CJ Group due to conflicting visions. Anh revealed intentions to establish a new restaurant with a partner whose objectives better align with his own.
Anh’s approach to fine dining combines Asian tastes—particularly Korean fermented elements such as kimchi—with traditional French haute cuisine. In 2024, he was honored with the Chefs' Choice Award, gaining recognition from culinary peers throughout Asia.