The Kitchen

 

Crave |krāv|

verb [with object]
feel a powerful desire for (something)

Origin
Germanic related to Swedish kräva, Danish kræve ‘demand.’ 

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Steven Kwon - Executive Chef

 

 

Born in Seoul, South Korea and raised in Dubai, U.A.E, Chef Steven Kwon’s culinary journey is a truly global one, beginning in Vancouver, Canada, under Executive Chef Frank Dodd and Executive Sous Chef Jonathan Gushue at Bacchus Restaurant, Wedgewood Hotel.

Chef Kwon soon moved to the Elixir Bar & Restaurant (Opus Hotel) working with Executive Chef Don Letendre and Chef de Cuisine Lee Humphries as a commis and Sous Chef.

He spent his last year in Vancouver as Sous Chef at Chambar Belgian Restaurant with Chef Nico Shurmans, before moving to Toronto, Canada,  joining Chef Lorenzo Losetos’ team at George Restaurant.

From 2008 to 2015, Chef Kwon led the kitchen at Oliver & Bonacini Café Grill, Bayview Village, applying his diverse cultural influences and vast fine dining experience.

Before returning to South Korea, Chef Kwon headed the kitchen at R&D in Toronto’s Chinatown, crafting bold and modern dishes inspired by uniquely Canadian and Asian flavors with three Michelin starred chef Alvin Leung.

 

 

OUR STORY

 

Founded in 2017, Crave is the vision of Abe Ryu, formerly of Brooklyn Catering, and Shuttle Delivery Co. The Crave brand includes Sandwiches, Salads, Hummus, Pickles and the popular vegan line SpoonMe. Available at our retail location in Itaewon, and online at Market Kurly and Shuttle.

 

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