Owner: Jae Chung
Owner, Jae Chung, began his cooking career at his family’s restaurant in North Adams after moving to the United States from Seoul, Korea at the age of 14. Continuing his culinary education, Jae progressed from working as a dishwasher at the Ritz-Carlton in Boston to being promoted as a sous-chef. Venturing out on his own as a head chef and restauranteur, Jae opened his first restaurant to bring contemporary Pan-Asian cuisine to the South End in Boston in 1995. In addition, Jae has successfully catered thousands of events of all sizes.
For the past 30 years, Jae has continued to cook and perfect every type of cuisine, developing unmatched, exceptionally flavored, beautiful dishes. After owning multiple restaurants with various types of cuisines, Jae is continuing to focus his expertise on providing customers with healthy, fresh Pan-Asian cuisine. His menus feature dishes influenced by the Korean, Thai, Japanese, Chinese, Vietnamese and American cultures.
Executive Chef: Ronald Reda
Former supervisor of the White House kitchen joins Jae's 7 Winter. As a Chicago native raised in a large Italian family, Reda was always around food, but had never intended to become a chef. In 1992 serving in the U.S. Navy assigned to U.S.S. Stonewall Jackson, he offered to help out in the kitchen for Italian night. After he prepared meatballs, the captain told him "you are now my cook", despite the budding chef's protestations. From this he fell in love with cooking and realized this was what he was destined to do.
Back in port, an admiral pulled rank and claimed Reda as his own personal chef, who then later offered him to the White House, where he remained until 2000. He then moved on the become executive chef for many high-end D.C. restaurants.
In 2005, as he and his wife Greta awaited their first child, they decided to move to a less stressful rural environment. Making his was to the Berkshires, Reda cooked at Aster's, Shaker Mill Tavern, Table Six, and Hotel on North. Chef Reda describes his prime concerns as the best ingredients with the best technique and presentation. A combination of what he has learned, envisioned, and what is available in the region. Chef Ron has a passion for cooking and connecting with people through his food.
General Manager: Raya Stockton
Former supervisor of the White House kitchen joins Jae's 7 Winter. As a Chicago native raised in a large Italian family, Reda was always around food, but had never intended to become a chef. In 1992 serving in the U.S. Navy assigned to U.S.S. Stonewall Jackson, he offered to help out in the kitchen for Italian night. After he prepared meatballs, the captain told him "you are now my cook", despite the budding chef's protestations. From this he fell in love with cooking and realized this was what he was destined to do.
Back in port, an admiral pulled rank and claimed Reda as his own personal chef, who then later offered him to the White House, where he remained until 2000. He then moved on the become executive chef for many high-end D.C. restaurants.
In 2005, as he and his wife Greta awaited their first child, they decided to move to a less stressful rural environment. Making his was to the Berkshires, Reda cooked at Aster's, Shaker Mill Tavern, Table Six, and Hotel on North. Chef Reda describes his prime concerns as the best ingredients with the best technique and presentation. A combination of what he has learned, envisioned, and what is available in the region. Chef Ron has a passion for cooking and connecting with people through his food.