Meet Jacob
Jacob Yun, who bears a striking resemblance to the avatar of the Mr. Good Guy logo, often finds himself fielding questions about this uncanny resemblance 😊. As our Food & Beverage Director, Jacob takes us on a journey through his humble beginnings in hospitality – a tale of a backpacker working his way up the ranks.
Q: Where were you born, Jacob?
I was born and raised in Seoul, South Korea. Growing up in a city surrounded by trendy cafes, chic restaurants, and boutique hotels fuelled my passion for the hospitality industry. From a young age, I aspired to work in the dynamic world of hotels and fine dining establishments.
Q: When did you move to Australia, and what motivated you to make this move?
I moved to Australia in 2013 after completing high school in my hometown. The decision to relocate was motivated by my desire to immerse myself in a multicultural environment and explore the diverse employment and education opportunities available in Australia. Ever since I’ve never looked back.
Q: How long have you been in the Food & Beverage Director role? Tell us about your career background, any career highlights or venues you worked before Mr. Good Guy.
I was promoted to Director of Food and Beverage Operations in March last year after working across two venues for Mövenpick Hotel Hobart and ibis Styles Hobart, as a Multi-hotel Food and Beverage Manager.
My journey started with two years of backpacking around Australia. In 2015, a job offer hit me so I started my journey in the hospitality industry as a banquet attendant at Shangri-La Hotel Sydney. Over the years, I worked my way up the ranks, gaining valuable experience and expertise in various aspects of food and beverage operations. Now, as the Director of Food and Beverage Operations at Mr. Good Guy, I’m excited to continue my passion for leading my team to deliver exceptional dining experiences for our guests.
Q: Who (or what!) inspired you to become a food & beverage manager and why?
The lifestyle in Seoul is always bustling with activities and entertainment, whether it’s day or night. I was exposed to Seoul’s dynamic urban environment, including diverse culinary experiences from Korean cuisine to international flavours. These vibrant scenes might have inspired me to pursue my career in the Food and Beverage industry.
Q: The drinks list at Mr. Good Guy has a lot of Asian influences. What is your favourite tipple on the drinks list and what dish would you enjoy it with?
My top pick would be the classic Singapore Sling, renowned for its origins at Raffles Singapore and its representation of Accor Hotels. I’d pair it with our Singaporean Laksa from the current menu. The aromatic flavours of the Singapore Sling beautifully complement the rich and spicy broth of the Singaporean Laksa, creating a delightful flavour combination. It’s a must-try combination!
Q: What is your favourite dish on the Mr. Good Guy menu and why?
My go-to dish from our current menu is the Ayam Bakar, a summer specialty that’s still available. The marinated grilled chicken offers a flavourful and juicy taste and texture, with slightly charred skin. You have to try this before the special dish goes off the menu. It’s simply irresistible!
Q: Where would you love to travel next to try the food?
I would love to travel to Europe next, without a specific country in mind. I’m interested in exploring different cultures and participating in events like Oktoberfest in Germany, and local or international festivals in Spain. Instead of limiting myself to particular cuisines, I’m eager to embrace a variety of culinary experiences. I believe these experiences can enrich my role within our business, offering unique opportunities for our hotel guests and customers. I’m looking forward to it!