Team

Chef Hasung Lee, who was born and raised in South Korea before moving to the U.S. in his early 20s. He began his career at Gramercy Tavern in 2014, followed by time spent at the three-Michelin-starred Geranium in Copenhagen. Chef Lee later returned to New York to serve as Chef de Cuisine of Atomix, where he was instrumental in building the restaurant into the critically acclaimed global dining destination it is today, helping to earn its two Michelin stars during his tenure. In 2021, he joined The French Laundry as a Sous Chef, spending two years under Chef Thomas Keller, before turning his focus to open Oyatte – bringing his global fine-dining pedigree, focused leadership, and a deep commitment to seasonality and farm-driven cooking to his first restaurant. In 2026, Chef Lee also gained international attention competing under the moniker “Culinary Monster” on season two of Netflix’s hit cooking competition show, Culinary Class Wars, where he introduced his thoughtful, refined cooking to a global audience, and was ultimately crowned the runner-up.

Raised between Bordeaux and Brittany, Cécile Chastanet began her hospitality career in the south of France, where she trained as both a sommelier and floor captain, through which she honed her passions for wine and operational excellence. Her background includes roles at Hôtel du Palais in Biarritz, Alain Ducasse’s Benoit, Le Yaca in Virginia Beach, and the Thomas Keller Restaurant Group, including Bouchon Miami and Per Se in NYC.

At Oyatte, Chastanet brings this wealth of expertise and experience to her position as General Manager. Her wine program features a strong focus on Champagne growers and European producers where terroir drives identity, story, and quality, alongside select U.S. winemakers. Each selection is designed to expertly complement Chef Lee’s contemporary culinary vision.

Alex Chung began his career working alongside local winemakers in Northern California before spending formative years in Tokyo, training as a sommelier at the three-Michelin-starred RyuGin. He returned to San Francisco in 2021 to join Corey Lee's flagship restaurant, Benu.  Alex then moved to New York, working as a Head Sommelier at some of the city's most acclaimed restaurants, including Restaurant Yuu and Penny.