About us

Executive Chef Danny Shin grew up in Korea in his mother's kitchens, a world of two traditional Korean restaurants and several Japanese concepts, where he learned discipline, fermentation, and knife skills at the source. He studied Japanese technique under native chefs, helped craft traditional Korean liquors, completed his required military service, and moved to New York in 2007 for college, working in restaurants to support himself. After a formative stretch in Toronto, where his Korean American concept, Korean Fad, launched in 2018 to immediate success Shin relocated to Texas in 2021, opening a sushi concept, Bluefin in 2023. Jo'Seon Wagyu Omakase set to debut in Fall 2025, is his most personal and elevated expression to date.

Shin's cuisine blends Japanese omakase structure, Korean beef technique, and American sensibility. He sources A5 Wagyu directly from Japan through a trusted supplier and presents full certifications to guests before service. His plating is precise and restrained, with sushi like compositions accented with seasonal Korean ingredients, caviar, and truffle. In a break from convention, he leads with generosity: guests receive 18 ounces of beef per person, leaving not only satisfied but also emotionally connected to the meal experience.

At Jo'Seon Wagyu Omakase, Shin's ceremony extends beyond the plate. A private butcher shop sets the tone, while nuanced AI driven projections trace the arc of the menu without distraction. The main counter offers a 12-course journey, and private rooms expand to 18 courses. Menus evolve every two months, with guided education on cuts, textures, and flavor profiles. Signature offerings explore 30+ distinct beef cuts and pair Wagyu with uni, truffle, caviar, scallops, and rare seafood. While Japanese A5 remains the core, Shin also works with 100% American Wagyu on several cuts of meat.

A self-taught chef shaped by the diversity of Korea, New York, Toronto and Texas, Shin is known for instinctive and unexpected pairings, and for an uncompromising, guest-first omakase that unites Korean, Japanese, and American craft in one focused ritual.

Mike Baird's restaurant life began at age twelve in a Chicago pizza shop. While in college, he managed a small independent pizza restaurant. After graduating from college, Mike went to work for Pizza Hut in LA and spent nearly 40 years in operations, franchising, and concept development. He helped launch Pizza Hut's national delivery business, oversaw rapid market rollouts, and pioneered the brand's first sports-bar concept. He went on to own 60+ stores across Texas and created multiple restaurant brands, including Uncork'd Bar and Grill which was just voted Best Bar and Grill in North Texas.

Today, Baird is the developer and strategic lead behind Jo'Seon Wagyu Omakase. Sparked by a culinary R&D journey through Korea and Japan with Executive Chef Danny Shin, his vision is a luxurious, unforgettable dining experience that merges Korean technique with modern hospitality. At Jo Seon, certified A5 Wagyu is presented with proof of certification at the table; the main dining room offers a 12-course progression while private rooms present an 18-course tasting. All wagyu is butchered on-site and is displayed professionally. Immersion is intentional: a 35-foot projection screen anchors the chef's station in the main room, with 15-foot screens in private rooms, and a quiet theater from valet to final course.

As owner, Baird leads finance, strategy, and brand development, empowering Chef Danny Shin and Beverage Director JP Park to drive creative execution. He anchors operations in structure and scalability and is personally taking on the service dimension to assist in service standards in the private and main dining rooms. Jo Seon is conceived as a boutique luxury house: not built for rapid scale, but for impact.

His guiding mantra, "Don't be afraid to win," frames the goal: a transformative experience that elevates Dallas's fine-dining landscape and leaves guests in awe.

JP Park began bartending in Korea at 23, refining his craft in high-end restaurants and cocktail bars. After an invitation from Jim Beam Korea to study U.S. bar operations, he relocated to the United States in 2007, gaining experience at top venues including José Andrés' Barmini in Washington, D.C., where he absorbed molecular techniques and the power of experiencedriven cocktails. He later held roles with Minibar with Jose Andres which is a Michelinrecognized property and W Hotels, before returning to Korea in 2020 during the pandemic.

In 2021, Park moved to Texas and joined Danny Shin's team, ultimately serving as General Manager and beverage visionary for Bluefin Sushi. He now leads the dining room and beverage program at Jo'Seon Wagyu Omakase as General Manager & Beverage Director. Park describes his style as a "remix"—begin with the classic, then elevate with unexpected ingredients or methods. The menu balances refined standards with progressive builds that may include smoking, clarification, and tableside delivery. Signature cocktails are presented tableside in private rooms, while the main bar focuses on precise, bartender-led execution. Drawing from a personal library of 150 cocktail recipes, he is known for layering modern or obscure elements subtly into familiar forms.

Park's guest philosophy is simple: every drink should tell a story without stealing the spotlight from the food. The bar is conceived as an integrated, immersive part of the Jo Seon ritual rather than a standalone destination. He has earned praise and awards at high-end hotels and has participated in Tales of the Cocktail in New Orleans. He met his Texan wife while living in Korea; they now live in Dallas with their eight-year-old son.