Feast your eyes on the dish that got Kyoo Eom the exec chef job at Poste Moderne Brasserie: asparagus wrapped halibut with pomme rosti, sauce Ventienne, and trout caviar. It’s a real looker, and just one example of the refined technique Kyoo (pronounced like the letter Q) brings with him. He’s amped up several of Poste’s signature dishes too—like adding tender, four-hour braised short rib to French onion soup.
Poste scored Kyoo from 2941 Restaurant where he spent five years. He’s also worked at Daniel Boulud’s DB Bistro Moderne and Café Boulud, where he trained under Chef Andrew Carmellini. But the South Korean native hasn’t always been in the kitchen; he served in Korea’s military before moving to America to pursue culinary school.
)
)
)
)
)
)
)
)
)
)
)
)