The executive chef at MOA, Roy Seo, is from New York City. He has 35 years of culinary experience, beginning in the Hotel “Koreana” in 1978. Since becoming a chef in 1987, he has worked in some of the top Korean BBQ restaurants in downtown Seoul, Korea as well as Manhattan, New York. His specialty involves Korean BBQ as well as Japanese cuisine, where he was sent to Japan for 3 years to perfect his skills. With his involvement in both Korea and Japan, his variety of skills stand out. Finally, not only has he grown as a chef, MOA will be his 8th restaurant in which he has developed the menu and kitchen.