Chef Eunhye Ha

I am a creative and exciting culinary professional who is living in Brooklyn. I found my place in the hospitality industry, specifically in food service, after taking my first formal cooking class in high school; since then, I've actively taken steps towards achieving my culinary career goals. I got my foot in the door by assisting the wedding planner and banquet manager at my local Ramada Hotel. Soon thereafter, I began working as a cook at my local Chipotle Mexican Grill. These two positions introduced me to the endless creative possibilities involving food, and taught me the importance of aesthetic presentation.

Relying on the advice of my high school cooking instructor, herself a CIA graduate, I applied to the CIA and was thrilled to be accepted. My courses at CIA greatly expanded my culinary repertoire and allowed me to apply my skills to the Omni Resort in Championsgate, Florida, where I spent four months prepping, cooking, and studying in a rigorous culinary externship.

After graduation, I began working at Oliver's, an upscale American fusion restaurant in Buffalo, and took additional hospitality classes at Erie Community College, where I studied Microeconomics and Human Resource Management. Once I moved to New York City, I began working at Nobu's flagship location, where my cooking and plating was put to the test as lead line cook.

I'm confident in my ability to work for your needs, and would find great satisfaction in using my culinary expertise to contribute to creative food culture worldwide.