![\"Neta_Food](\"http:\/\/dev.chefssociety.org\/wp-content\/uploads\/2016\/06\/Neta_Food-Tasting_SNS_011.jpg\")
<\/p>\nChef Sungchul Shim graduated with an Associates of Occupational\u00a0Studies Degree in Culinary Arts from The Culinary Institute of America in\u00a0Hyde Park, NY in 2006. Before coming to the states, he also studied at\u00a0Ansan College of Technology in Ansan, South Korea which is where his\u00a0culinary journey began.<\/p>\n
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Since high school, Chef Sungchul knew his calling in life was to pursue his\u00a0love for food and cooking. He worked in a variety of culinary-related\u00a0capacities including catering services, restaurants and hotels in Seoul.<\/p>\n
With an appetite to explore and grow as a chef, he made the bold\u00a0decision to move to New York City where he would take on a premier\u00a0externship opportunity at the three Michelin star restaurant Le Bernardin.\u00a0After leaving Le Bernardin in 2006, Chef Sungchul juggled two jobs as line\u00a0cook at one of Manhattan\u2019s most sophisticated fine dining restaurants,\u00a0Aureole and New American restaurant Peacock Alley in the New York\u00a0City\u2019s historic landmark buildings the Waldorf-Astoria Hotel. He then went\u00a0on taking on the prestigious role as Chef de Partie at Gordon Ramsay in\u00a0the London Hotel, NYC where he managed to navigate a fast-paced\u00a0kitchen environment while accommodating diners from all over the world.<\/p>\n
Aside from his demanding schedule, Chef Sungchul took on more\u00a0responsibilities at Japanese restaurant Momoya where he gained\u00a0valuable training under Executive Chef at the time. At Momoya he\u00a0learned the valuable skills in the art and techniques of sushi.<\/p>\n
In August of 2009, Chef Sungchul Shim took on his most prestigious and\u00a0exciting culinary opportunity and position for the worldwide renowned\u00a0restaurant Per Se, NYC.\u00a0Per Se has been awarded three Michelin Stars and is currently takes among top 10 restaurants\u00a0of the Worlds Best Restaurant list. Per Se is celebrated to be\u00a0the culinary Mecca of New York City. Per Se is known for their daily menu\u00a0changes after every dinner service. Under great pressure, Chef Sungchul\u00a0was part of a team of chefs to strategize a new menu every night. This\u00a0demanding task helped his creativity and ability to work under high\u00a0pressure and expectations become a part of his work ethic. His\u00a0experience as Saucier for Per Se and working amongst the most elite\u00a0chefs in New York City for the past two and half years has molded his\u00a0culinary craft and philosophy about food and dining.<\/p>\n
Chef Sungchul Shim joined as Executive Chef at Neta in West Village in 2014. His genius creation of tasting course with seasonal fresh ingredients changes regularly and here is his new “Summer Tasting Course” with 19 impressively delicious dishes paired with the champagne and sakes.<\/p>\n\n\t\t