From skilled chef to confident leader: Junho’s CIT journey

Junho Koh, known to many of his colleagues as Luffy, understood the pressure and rhythm of a professional kitchen long before he arrived in Australia.

In South Korea, he had spent years cooking in busy hospitality environments. He was skilled, hardworking and deeply passionate about food. But over time, he began to recognise the gap between being able to cook well and being able to lead a kitchen. Experience had taught him how to work in a kitchen but Junho was ready for his next challenge and wanted to understand how to run one.

That decision brought him to Canberra and to the Canberra Institute of Technology (CIT).

Today, Junho is an Executive Chef with one of Canberra’s award-winning hospitality groups. His story is not just about building a career in a new country. It is about pushing beyond what he already knew, broadening his skills and becoming the kind of leader others can learn from.

Building skills beyond the stove

When Junho arrived at CIT, he already had a strong foundation in hospitality, he understood kitchens, service and hard work. What surprised him was how much more there was to learn.

“At CIT, we did not just learn cooking,” he says. “We learned how to manage staff, understand customers and think about sustainability.”

His studies at CIT changed the way he saw the industry.

Waste reduction, workplace compliance, cost control and customer experience were not just business concepts. They were part of what makes a kitchen run well. They were the skills behind consistency, professionalism and leadership.

For Junho, this was the difference between remaining a capable chef and growing into someone who could lead a team with confidence.

Training in real kitchens

Even with industry experience behind him, CIT’s practical training left a strong impression. Learning in real kitchen environments gave Junho more than technical development, it gave him confidence. He was able to sharpen his skills while working to the standards and expectations of a professional hospitality setting.

Just as importantly, the teachers who guided him along the way helped him strengthen not only his cooking, but also his understanding of customer service, complaint handling, cost management and the discipline required to respect every ingredient.

“It is not just food is food,” he says. “You learn to appreciate ingredients, reduce waste and understand the real cost behind every prep decision.”

That mindset stayed with him. It shaped the way he worked, the way he led and the way he thought about the role of a chef in a modern kitchen.

The mentor who made a difference

One of the most important influences in Junho’s journey was Chef Dammika.

During his Commercial Cookery studies, Chef Dammika encouraged students to think beyond the basics and broaden their capabilities. He often spoke about the value of patisserie, reminding students that dessert is often the final impression of a meal and that experience across different areas of the kitchen can open more doors.

His teaching left a strong impression on Junho. As Chef Dammika says, “People can be trained, but it’s whether you are willing to learn and apply.” It was a mindset that encouraged students to stay curious, keep improving and make the most of every learning opportunity. For Junho, that advice stayed with him.

Chef Dammika also recognised something in Junho’s cooking early on. He still remembers an heirloom tomato salad Junho prepared, not because it was complicated, but because the balance of flavours was so precise.

It was a small moment, but a memorable one, a reminder that good cooking is not defined by where you come from, but by your training, your instincts and the pride you take in your craft.

Beyond the kitchen itself, CIT also gave Junho something else: connection.

Upskilling in Patisserie to broaden his expertise

For Junho, graduation was not the end of learning.

When Chef Dammika returned to teaching, Junho saw an opportunity to keep learning from someone he respected and to broaden his experience in the kitchen. So he returned to CIT.

Together with his friend Jordan, another South Korean student, Junho enrolled in Patisserie to become a more rounded and versatile chef. It was a deliberate step that helped prepare him for long-term career growth.

The added versatility helped him stand out and supported his progression into more senior roles, where broader knowledge and leadership matter just as much as technical skill.

Junho believes studying overseas can be a powerful step for students who want to grow their careers and expand their opportunities in hospitality. His own journey shows the value of building on experience, learning from industry professionals and developing a broader understanding of what it takes to succeed in a modern kitchen.

His advice is simple: “Be passionate, do not give up and opportunities will come.”

For international students considering a future in hospitality, Junho’s story shows how the right training and support can help turn experience into long-term career growth.

Learn more about studying Commercial Cookery at CIT and start your global career in one of the most liveable cities in the world.