Chef Ayoung Chang
Chef Ayoung Chang began her culinary studies in 2000 in Seoul, South Korea, at Woo-Song University. This was when she realized she had a deep passion for the culinary arts. Her first job was with the Grand Hilton Hotel Seoul. There she got involved in every aspect of the field, including chef and general manager. She also cut her teeth in the banquet kitchen, serving both Korean and Western styles of food. Chef Ayoung first came to the United States in 2005 to work for the Hyatt Regency Lake Tahoe, Nevada, for two years while expanding her culinary experience.
Chef Ayoung came to Mississippi in 2013 to Beau Rivage, where her skills were put to good use in Stalla, Main Kitchen, Cook Chill and finally in Jia as sous chef. She worked her way to Executive Chef in Jia. Chef Ayoung’s cooking style is Asian fusion with a Korean flavor.
From 2002 to 2008, Chef Ayoung was part of the Korean National Team “SURA.” She went to Singapore to take place in the individual cooking competition, where Chef Ayoung brought home the Bronze medal.
In 2012, Chef Ayoung went to Shanghai to the BOCUSE D’OR ASIAN with the National Korean culinary team to compete with great teams from around Asia as a team coach. Chef Ayoung participated in the 2009 Asian Culinary Cup in Bangkok, Thailand, where they received a Silver medal for their skills. Finally in 2012 Chef Ayoung went to Luxemburg to the Culinary Olympics, where she received a Gold medal.