Jooyoung Park, a lifelong meat enthusiast, spent seven years in Australia and graduated from the University of Technology Sydney. His passion for Australian Wagyu led him to open his first Wagyu burger restaurant in Seoul in 2010, followed by Sangwoo Garden, a full-blood Wagyu barbecue restaurant, in 2016.
He has since launched a Wagyu soup concept and additional Wagyu-focused venues, alongside founding Red in Black, an import company supplying premium Australian Wagyu to over 40 restaurants. Jooyoung champions Australian Wagyu’s unique quality and drives growth in Korea’s secondary cuts market.
