Yeongbin Nam
About Yeongbin Nam
Yeongbin Nam is a dedicated line cook with extensive experience in the culinary field, currently working at REEF in Toronto since 2020. He has a background that includes positions at Katsuya and Anzenchitai Izakaya, and he holds a Bachelor's degree in Culinary Arts from George Brown College.
Work at REEF
Yeongbin Nam has been employed as a Line Cook at REEF since 2020. In this role, he is responsible for preparing and cooking various dishes, contributing to the overall culinary operations. His experience at REEF has allowed him to refine his cooking techniques and enhance his ability to work in a fast-paced kitchen environment.
Previous Experience in Culinary Roles
Before joining REEF, Yeongbin Nam worked as a Line Cook at Katsuya - Downtown for six months in 2020. He also held a position as a Line Cook at Anzenchitai Izakaya for nine months from 2017 to 2018. Additionally, he worked as Kitchen Staff at Pizza Hut in Busan, South Korea, from 2011 to 2013. These roles have provided him with a diverse range of culinary experiences.
Education and Expertise
Yeongbin Nam studied Culinary Arts/Chef Training at George Brown College from 2020 to 2022, where he earned a Bachelor's degree. His education has equipped him with foundational culinary skills and knowledge, which he applies in his current role as a Line Cook. He is committed to continuous learning and skill advancement in the culinary field.
Current Academic Pursuits
In addition to his work at REEF, Yeongbin Nam has been a student at George Brown College since 2020. He is pursuing further studies while gaining practical experience in the culinary industry. His academic pursuits complement his professional work, allowing him to enhance his culinary skills and knowledge.
Passion for Culinary Arts
Yeongbin Nam has a strong passion for learning and is dedicated to advancing his culinary skills. He aims to leverage his culinary experience to enhance customer dining experiences, particularly at Joey in Downtown Toronto. His commitment to the culinary arts drives his professional development and contributions to the industry.