SHIA Restaurant and KCSC Proudly Announce Four Inaugural Grantees for K-Food Initiative, Investing in the Next Generation of Korean Culinary Leaders
November 12, 2025SHIA Restaurant and KCSC Proudly Announce Four Inaugural Grantees for K-Food Initiative, Investing in the Next Generation of Korean Culinary Leaders
November 12, 2025SHIA Announces Winners for Pitch Day Fall 2025 Following Three Months of Programming
Posted December 24, 2025
WASHINGTON, D.C. (December 24, 2025) – SHIA, the nonprofit Korean fine dining restaurant by Chef Edward Lee, is proud to announce the winners of its Fall 2025 Pitch Day program. Six selected Korean American chefs participated in a 12-week hybrid educational program and mentorship from October 1 to December 22, 2025, focused on the business fundamentals required to launch a successful brick-and-mortar restaurant.
On December 22, the program concluded with a live pitch event at SHIA. The participants presented their comprehensive business plans and culinary visions to an esteemed panel of judges, including Danny Lee (Anju, CHIKO), Dan Simons (Farmers Restaurant Group), and Erin Wade (Author of The Mac & Cheese Millionaire).
Deeply inspired by the growth and professional caliber of the cohort over the last three months, the leadership team made the decision to select two winners this season. Soo Young Cho (SOT) and Sechul Yang (SONO) were both awarded top honors, each receiving a $5,000 grant and continued professional support.
“This program is about moving beyond the kitchen and giving these talented chefs the business tools they need to be successful owners,” said Monica H. Kang, Chief Strategy and Partnerships Officer at SHIA, who managed the 12-week program. “Watching these six individuals progress since October has been a privilege. The final presentations were so exceptional that we felt it was important to recognize two winners who both represent the innovation and leadership the Korean American culinary community needs.”
This program was made possible through the generous support of the YS Kim Foundation and the Naeil Foundation. SHIA also wishes to thank its partners and mentors—Abacus, Ad Cucina, Prestige Ledroit Distributing Co., Eleven Eleven PR, EDENS, Thomas Oh, Chef Sungchul Shim, and Chef Ji Hye Kim—for their dedicated mentorship throughout the 12-week program.
SHIA also extends its heartfelt congratulations to fellow finalists Dayae Lee (BOBBox), Kiki Kim (ISum), Min Cheol Shin (Dachaerom), and William Lee (Billiee’s) for completing the program. We look forward to returning again to continue supporting the next generation of Korean American culinary entrepreneurs.
The Fall 2025 Winners:
Soo Young Cho – SOT: An architectural designer-turned-restaurateur, Cho’s concept, Sot, is a fast-casual dining experience focused on sotbap (Korean rice pot) and tea pairings.
Sechul Yang – SONO: A seasoned chef with a stellar NYC career, Yang’s SONO is a "Korean Trattoria" concept that explores the intersection of Italian culinary tradition and Korean flavors.
For more information on the winners and the Pitch Day program, please visit shiarestaurant.org/pitchdayfall2025.
About SHIA Restaurant
SHIA Restaurant, by Chef Edward Lee in Washington D.C., is a nonprofit, modern Korean fine dining restaurant redefining the industry. We offer an exceptional fine dining experience with a weekly tasting menu featuring the finest Hansik ingredients. Beyond the plate, we're deeply focused on sustainability, next-generation education, and elevating Korean cuisine. Our name, SHIA (씨앗 - 'seed'), symbolizes our role in planting transformative change beyond the kitchen. By dining with us or supporting our nonprofit initiatives, you help cultivate the seeds of change for the future.
Contact
Contact:
Monica H. Kang
Chief Strategy and Partnerships Officer
monica@shiarestaurant.org