In April 2010, Food & Wine magazine named Roy Choi, the chef of the original Kogi's, one of its annual "Best New Chefs".
In June 2013, Choi along with fellow chefs, Wolfgang Puck, and David Chang convened at the Hotel Bel-Air to fuse different styles such as ggaejjang style and kochujang onto the Hotel Bel-Air menu.
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Choi gained experience as a chef at the following restaurants: Le Bernardin in New York City; Embassy Suites in Lake Tahoe, California, The Beverly Hilton and the Rock Sugar Pan Asian Kitchenin Los Angeles.
According to Chef Roy Choi (of Kogi Korean BBQ fame), sundubu jjigae was a dish developed by Korean immigrants in Los Angeles.
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