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Born in Seoul, but forever a Maryland native 

Lover of hospitality 

Inspired by travels 

Grateful for chefs and mentors 

Focused on simple, seasonal, honest cooking




Tae Strain has spent the last 16 years cooking around the country and beyond in Baltimore, NYC, San Francisco, France, Thailand, and DC.


Most notably, he was the Executive Chef of David Changs flagship restaurant in DC, Momofuku CCDC, where he led the restaurants rebrand and resurgence with a 3 star Washington Post review, a number 29 spot on Washingtonian Best Restaurants, Eater Essential 38, and nomination for Eater DC Chef of the Year in 2018.


Previously, he served as Chef De Cuisine for Chefs Stuart Brioza and Nicole Krazinski at The Progress SF (Food & Wine Best New Restaurant - James Beard Best New Restaurant Finalist - Bon Appetit Top 50), where he helped them achieve a Michelin Star in his first year. 


He has also held positions of Executive Chef at Demi Restaurant in Baltimore, Sous Chef at the 1 star Michelin/James Beard award winning restaurant, PUBLIC (AvroKO Hospitality) in NYC, and Head of Culinary/Corporate Executive Chef at Foxtrot Markets. 

Currently he is focusing on his personal project, ggoma supper club 

Tae Strain (1).JPG

"food is culture, habit, craving, and identity" (jonathan safran foer)   

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