Mihyun Han is a culinary chef, entrepreneur, and consultant based in New York City.
She is the owner of KOSAKA and HWABAN. Her inspiration comes from growing up in South Korea where cooking fresh, local, seasonal meals is valued. Her passion and interest in the culinary arts and her adventurous nature brought her to NYC. At the International Culinary Center, she immersed in all things culinary and developed as a chef at Jewel Bako.
Mihyun was Head Chef at Grace’s Galbi Bar and General Manager at Don’s Bogam to transform it to a prominent, distinguished Korean restaurant. As an entrepreneur at heart with a culinary vision, she and her husband Key opened KOSAKA with collaboration with the renowned Sushi Master Yoshihiko Kousaka from Jewel Bako.
Later she opened HWABAN to introduce New Yorkers to a contemporary twist to traditional Korean cuisine set in mid-century modern decor at the Flat Iron 19th Street.
The shape and texture of his ceramics often shows nature such as weather or erosion of the earth; and other artworks make people feel a breath of contemporary and ancient period.
She believes that Chanoyu, Japanese tea ceremony, embodies context of Japanese beauty and she often holds tea gatherings to exhibit his works.
He developed many ideas and established “To-ism” that brings together artists’ work for galleries to attract a wide audience.