North Pond

Consulting Chef

Hospitality Professional

Sales and Leasing Consultant

Bartender

Professional Bio – Romy Jung Romy Jung is a highly accomplished chef with over two decades of international culinary experience, including roles in Michelin-starred kitchens and luxury hospitality. Trained and mentored by legendary chefs such as Pierre Troisgros, Alain Senderens, Daniel Boulud, and Laurent Gras, Romy blends classical French techniques with a global approach that spans Japanese, Italian, Mediterranean, and spa/dietary cuisines. His background includes leadership roles at prestigious establishments such as the Bellagio in Las Vegas, the Waldorf Astoria in New York, the Palace Hotel, and private households in NYC, San Francisco, and internationally. Romy’s private chef career has included planning and executing menus for high-profile families, world travelers, and large-scale events with up to 150 guests, always delivering elevated, health-conscious meals using farm-to-table and organic ingredients. Certified in sous-vide techniques and trained in both French Classic and Nouvelle cuisines, Romy is also a dynamic recipe developer and menu consultant. His strengths lie in his versatility, leadership in training kitchen teams, and passion for fusing refined techniques with approachable, flavorful cuisine.

Expeditor

General Manager and Wine Director

Server

Lead Line Cook