“…two cups of garlic, one cup of sugar…” were words of a cooking channel that Chef Kay grew up with and would be the words to pave Chef Kay’s career future path. Chef Kyungmin Kay Hyun was born and raised in Busan, Korea, where seafood is known to be extremely fresh. Chef Kay studied biology however, chose a chef knife rather than the scalpel. After studying Asian culinary in Korea, she moved to New York at the age of 25 to broaden her knowledge.


   Kyungmin Hyun studied at The French Culinary Institute from 2007 and has worked at finer restaurants owned by chefs like; Nobu Matsuhisa’s Mai House; Jean-Georges Vongerichten’s Jean-Georges and ABC Kitchen. After gaining knowledge in the fine dining scene and Chef Kay wanted to work in more casual restaurants like Stephen Starr’s Buddakan (Philadelphia) and Delicatessen before working her way up and held her first Head Chef position at a fine dining Korean restaurant called Kristalbelli in 2013. Shortly after, in the heart of the east village, Chef Kay opened up her first restaurant in 2016, Thursday Kitchen.

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