Mia's culinary story did not begin in a formal cooking school or a celebrated restaurant kitchen. It began with a chance encounter in a Florida hotel — and a Greek chef who cooked with the kind of quiet confidence that only comes from years of hands deeply rooted in tradition.Under his mentorship, Mia learned not just technique, but philosophy. The Greek and broader European approach to food — its reverence for simplicity, for honest ingredients, for the communal act of sharing a table — left an indelible mark on everything she would go on to create.But Mia brought something equally powerful to that kitchen: a Korean sensibility shaped by a lifetime of flavors — fermented, layered, bold, and always deeply intentional. Two culinary worlds, learning from each other.