Young started his culinary career with exceptional academic record at Haejeon Culinary college in South Korea. In 2005, he decided to study in Australia because he wanted to extend his culinary skills and knowledge. After accomplished all the academic qualification as a Dux of the school, he builded up his career in various area. There were a breakdown of failure and also delight of achievement. Before he came to Tasmania, he worked in Stamford hotel in Adelaide as an executive sous chef for 4 years.