GAONNURI‘s Executive Chef Tae Goo Kang (also known as T.K.) graduated from the French Culinary Institute and gained his culinary experience at a variety of renowned restaurants in the city, such as NOBU 57, ‘Modern’ at MOMA and L’Ecole His authentic background in Korean cooking blends perfectly with the visual sensibility of fine French quality.
Unlike many Korean restaurants, desserts are not an afterthought at GAONNURI. Pastry Chef Sun Geum Kim, who also graduated from the French Culinary Institute and previously worked at Daniel, is in charge of the restaurant’s sweet corner . Kim focuses on crafting homemade desserts, including homemade ice cream, flamed bombe Alaska and an assortment of Korean traditional sweets.