Sung Anh, a Korean American chef, has made a remarkable transformation from serving as a soldier in Iraq to becoming the head chef of a Michelin-starred restaurant and a prominent judge on the popular Netflix cooking competition, “Culinary Class Wars.” His journey has captivated many, showcasing a unique and inspiring life path.

In a recent interview with CNN, Sung Anh shared insights into his experiences. Now a judge on the hit Netflix show, Sung revealed that the production team has secured a renewal for a second season. Reflecting on his past, he mentioned, “I volunteered to go to the battlefield in Iraq, and even now I feel the same desire to do something different. That’s why I decided to come to Korea and try something new.”

At 42, Anh is the head chef of Mosu Seoul, the only Michelin three-star restaurant in South Korea. His honest and straightforward judging style on the show has quickly attracted a large fan following.

Born in Seoul and moving to San Diego, California, at the age of 13, Anh described his family’s pursuit of the American dream, noting, “We were an immigrant family, and our English wasn’t great.” His family owned a Panda Express franchise, but he never considered a career in the culinary world during his upbringing. After graduating high school, he chose to enlist in the Army, believing it was the only way he could travel across the country. His service included training at various bases in the U.S. and later deployment to South Korea and the Middle East following the 9/11 attacks.

“When I volunteered to go to Iraq, people questioned my decision, but I had heard many stories about the Korean War and the Vietnam War from my grandfather and father,” Anh recalled. “I wanted to experience war firsthand.” In late 2002, he was stationed in Baghdad for a year, tasked with clearing bombs and weapons left behind by Iraqi forces.

After his military service, Anh initially planned to enroll in Porsche technician training. However, a chance encounter with a group of Le Cordon Bleu chefs in California changed his career direction. He decided to abandon his dream of becoming a Porsche technician. “I’m now driving a Porsche sports car, so it all worked out fine,” he joked.

In 2015, he opened a restaurant in San Francisco that blended Korean and American flavors, called Mosu. By 2017, he relocated his restaurant to Seoul, and in 2022, he opened a branch in Hong Kong.