Kyungmoon Kim, MS

Early on in his life, Kyungmoon Kim discovered that he had exceptional palate. As he immersed himself in the world of wine, he leveraged his palate and his natural aptitude for memorization to build an extensive base of wine knowledge.

Kyungmoon spearheaded the beverage program at Michelin-starred Korean restaurant Jungsik in Seoul and New York, and earned the title of Master Sommelier in 2016 while he was working at Union Square Hospitality Group's The Modern.

After many years of dedication in the beverage industry, a desire to seek his heritage and learn about a traditional Korean alcoholic beverage, called sool, grew. He decided to explore different parts of Korea and seek sool producers that could showcase true mastery, superior quality and sense of place. These products have never been introduced in the U.S. market, and it is Kyungmoon’s goal to make Korean soju a new and exciting category on the restaurant and bar scene.