At Home With Sang Yoon

Los Angeles chef opts for no-fuss cooking and high-impact Champagne in his personal kitchen
Mark Morrison
Issue: October 31, 2012

South Korea-born chef Sang Yoon is always serving up surprising takes on the obvious—whether it's pop culture comments or fresh spins on culinary classics, like his much-heralded Office Burger at his two Father's Office eateries in Los Angeles or the unorthodox matzo ball soup at his Asian-inspired restaurant, Lukshon. A Champagne collector for 20 years, he has accumulated more than 4,500 bottles, which he cellars in five Los Angeles locations, keeping a small selection in his 1,400-square-foot midcentury modern-style ranch house in the Brentwood Hills, not far from where he grew up. Wine Spectator's Mark Morrison explains.

For the full article, check out the new issue of Wine Spectator, on newsstands October 2, 2012.

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