about ggoma

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meaning 'little one' in korean, ggoma is a supper club from tae strain

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once a month, we host a dinner party highlighting New American Cuisine

our cooking is guided by the seasons, and inspired by mentors, travels and memories 

currently we offer a tasting menu with beverage pairings for $128

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for menus, location, and reservations please visit our tock page

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for additional details please visit our faqs

look forward to welcoming you soon

 about this guy

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executive chef of David Chang's flagship restaurant in DC, Momofuku CCDC

where he led the restaurants rebrand and resurgence with a 3 star Washington Post review, Eater Essential 38, number 29 spot on Washingtonian Best Restaurants, and Eater DC Readers Choice Chef of the Year in 2018.

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chef de cuisine for Stuart Brioza and Nicole Krazinski at The Progress SF 

Food & Wine Best New Restaurant - James Beard Best New Restaurant Finalist - Bon Appetit Top 50, where he helped them achieve a Michelin Star in his first year. 
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executive chef at Demi Restaurant in Baltimore

sous chef at the Michelin starred/James Beard Award winning, PUBLIC nyc (AvroKO Hospitality)

 head of culinary/corporate executive chef at Foxtrot Markets.

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the word ggoma is both a simple nod to my place as the little brother in a big family,

and a larger recognition of my identity as a Korean-American adoptee.

understanding the food I want to cook has been a constant journey - a reflection of being caught between two cultures without ever feeling quite comfortable with either.

it's why I chose the name, and why the notion of a 'little one' making sense of his place means so much to me.