Tell us about your time in hospitality.
I was drawn to the hospitality industry while still in high school. I studied Hotel Management at university in Korea and Switzerland, and I have now been in the industry for around 13 years. I’m currently beverage manager at Conrad Seoul, where I oversee all beverage operations and offerings provided to guests across the hotel. I joined Conrad Seoul about 2.5 years ago and have worked with Hilton for about five years. Prior to this, I worked at several international hotel groups, including Four Seasons, JW Marriott, and Accor, gaining experience in luxury hospitality environments. Knowing that my work can contribute to someone’s happiness brings me great fulfillment, and I take immense pride in what I do.
Working at various international hotels and studying in different countries, I have developed a deep respect for diversity and cultural understanding. Experiencing cultures and meeting people from a wide range of backgrounds taught me that while the world is vast and perspectives can differ greatly, greater happiness comes from understanding and respecting those differences.
What do you see as the major differences between a hotel and independent bar?
Independent bars operate within smaller organisations, which means fewer layers of complexity in terms of stakeholder interests. This allows for faster decision-making and greater agility, making it easier to adapt quickly to change. In today’s rapidly evolving food and beverage industry, this flexibility can be a significant advantage.
In contrast, hotel bars operate within much larger organisational structures, where multiple stakeholders are involved. Particularly within luxury hotel brands, maintaining brand integrity and adhering to established standards is essential, which can make it more challenging to introduce new concepts as quickly as independent bars. However, hotel bars benefit from well-established systems and structured decision-making processes. These frameworks help reduce risk when implementing new ideas, ultimately lowering the likelihood of failure.
Do you have a favourite spirit to work with?
I personally have a strong appreciation for whisky. While I currently work as a beverage manager, I have served as a head sommelier. What I find particularly fascinating about whisky is that much like wine, it offers a wide range of styles shaped by production methods and regional characteristics. Compared to wine, whisky tends to present more immediate and pronounced flavours and character, which gives it a sense of approachability along with a bold, stimulating appeal.
And what about a go-to cocktail?
My personal favourite cocktail is the Old Fashioned because it reveals both the character of the base spirit and the bartender’s philosophy within a very simple structure. For that reason, whenever I visit a new bar, it is always the first drink I order.
For the hotel’s signature, what is it and how did it come about?
Conrad Seoul’s 37Bar offers stunning views alongside an extensive whisky selection and a high level of cocktail craftsmanship. The bar features 20 signature cocktails, including the most popular, Beauty and the Beast. Guests are initially drawn to its striking visual presentation. It is particularly popular among female guests because of its well-balanced profile of tropical fruit flavours and rum.
It was created in 2024 when the bar was completely renovated and inspired by the movie, expressing the story through its presentation, colour, and flavour profile.
It is presented with a rose placed at the centre and served under a glass dome, referencing the enchanted rose in the film. The cocktail has a soft yellow hue, drawn from the heroine’s iconic dress, while its sweet and tangy flavour profile symbolises the romantic relationship between the two characters. Together, these elements create a cocktail that is both visually striking and thoughtfully composed, embodying the bar’s renewed identity.
What’s the bar scene like in your city, where do you like to go?
I’d recommend is Bar Cham, it’s known for its distinctly Korean approach to cocktails, blending tradition with contemporary creativity.