Sang Yoon

Chef Sang Yoon

Sang Yoon is a French-trained Korean-American chef known for his trailblazing Los Angeles gastropub Father’s Office, famous for its proprietary Office Burger that TODAY show and Esquire magazine proclaimed the best burger in the country. In addition to three Father’s Office locations, he is also the proprietor of the modern Southeast Asian fine-dining restaurant Lukshon and California-inspired yakitori restaurant Two Birds/One Stone, in partnership with chef Douglas Keane, in St. Helena.


Born in South Korea and raised in Los Angeles, Sang Yoon’s culinary journey began as a teenager working in the kitchens of renowned chefs Jeremiah Tower and Julian Serrano. After culinary school and an externship at Lespinasse, he lived and trained in Northern Italy and France, where he apprenticed under Michelin-starred chef Joël Robuchon at Jamin. He returned home and took a break to attend college, but soon found himself back in the kitchen working at Wolfgang Puck’s Chinois on Main, then later as executive chef of Santa Monica institution Michael’s.

In 2000, Yoon decided to renovate his favorite Santa Monica dive bar and transformed it into Father’s Office, which became known not only for its signature burger and Yoon’s refusal to serve ketchup (he believes the burger is perfect as is) but also for its impressive craft beer selection. Yoon is credited for being one of the first to insist winemakers sell wine in kegs in order to be served on tap and to preserve freshness. He was a James Beard Award semifinalist in 2008 for Outstanding Wine & Spirits Professional. 

Sang Yoon has appeared frequently on food television, including Top Chef, Top Chef Masters, Hell’s Kitchen, Unique Eats, and The Best Thing I Ever Ate. 


Sang Yoon graduated from the Culinary Institute of America. He holds a bachelor of arts in psychology from the University of California, Los Angeles.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Latest from Sang Yoon