Jay Jeong, owner-chef of Nockzi in Seoul, specialises in premium Australian Wagyu. He began his culinary career as an R&D lead at a food service company, where he spent six years managing a diverse portfolio of brands—from Korean BBQ restaurants to casual rice bowl concepts and pubs. With deep industry experience, Jay operates 6 Nockzi restaurants which is known for quality cuts and exceptional tableside service. Nockzi specializes in high quality Australian cuts—sirloin, tenderloin, and ribeye—graded MB9.
