YUMMY KOREA - Key Persons
Anna Lee has been making Korean and sandwich cuisine in Richmond Hill and Toronto for over 19 years. She is the sole restaurateur in Richmond Hill to serve Korean, Japanese and sandwich culinary all in one place. Anna is able to offer this unique experience through her diverse culinary talent that showcase sandwich artistry and traditional Korean culinary knowledge from Seoul, South Korea.
Anna's appreciation of food started at a young age, receiving traditional Korean culinary training by her mother back home. Since Korean homemade style knowledge is usually preserved through mother to daughter Anna brings deep experience in traditional home-style taste and its preparation. Her generation is the last one to be raised on Korean food prepared traditionally before modern cooking equipment.
Her unique style is serving homemade style Korean taste that is tastier and prepared better than how it's made at home. It's never restaurant style here.
Anna has 9 years of management experience in sandwich and deli giving her talent to serve fresh sandwiches. Anna enjoys spending time with family and creating unique recipes and taste found nowhere elsewhere.
Kevin began learning his artistic talent of sushi making and Japanese culinary at reputed establishments in Toronto and the Greater Toronto Area. After 6 years of developing his skills as head chef he moved to Yummy Korea to serve Japanese culinary using his recipes, crafted sauces and high standard.
Kevin's artistic skills create our in-house crafted sauces and seasoning that is wholesomely delicious and prepared with fresh quality ingredients. Kevin suggests trying the teriyaki menu served with our crafted teriyaki sauce, a true gem made from quality ingredients and fresh fruits and vegetables.
Kevin's Japanese culinary expertise is another dynamic element that has expanded our menu. Our maki rolls is always hand rolled using fresh ingredients for quality taste. Kevin's artistic skills have added beautiful taste and sophistication to Yummy Korea restaurant. The taste from his in-house crafted sauces, seasoning and Japanese culinary show the real artistry of his work.