Meet David Yun

We’re excited to introduce you to the always interesting and insightful David Yun. We hope you’ll enjoy our conversation with David below.

David, we’re thrilled to have you sharing your thoughts and lessons with our community. So, for folks who are at a stage in their life or career where they are trying to be more resilient, can you share where you get your resilience from?

I usually draw my resilience from the team I work with. Running a restaurant is a dynamic, high-pressure environment, and no matter how tough things get, I know I’m never facing challenges alone. There’s a group of dedicated individuals beside me, working toward the same goal, and their passion and hard work inspire me every day.

As a leader, I also recognize that my role isn’t just about making decisions—it’s about setting the tone. If I stay strong and push forward, it encourages my team to do the same. There are always setbacks in this industry, whether it’s an operational challenge, an unexpected crisis, or just the daily grind, but knowing that my team trusts me to lead keeps me motivated. In return, I want to be someone they can depend on, someone who gets back up no matter what. Resilience, to me, isn’t just about personal strength—it’s about the collective strength of the people I surround myself with.

Thanks, so before we move on maybe you can share a bit more about yourself?

I am a restaurateur based in New York City, operating two distinct restaurants: C as in Charlie, a Southern/Korean tapas spot, and Kisa, a Korean diner. What excites me most about what I do is not just creating great food, but building restaurants with a strong personal identity—because we truly believe that the most personal is the most creative.

In a city like NYC, where people from all backgrounds and cultures come together, it’s authenticity and individuality that resonate the most. That’s why C as in Charlie is deeply rooted in my own story as a Korean immigrant who grew up in Atlanta. It’s a reflection of that dual identity—bringing together the boldness of Korean flavors with the warmth of Southern hospitality. It’s a space that feels personal, familiar, yet completely unique.

On the other hand, Kisa is about reconnecting with our roots. It’s inspired by the old-school Korean taxi driver diners, places that were once an essential part of Korean food culture but are now disappearing. We wanted to bring that nostalgia to NYC, offering a menu and atmosphere that pays tribute to those no-frills, deeply comforting meals that have fueled generations.

Right now, my focus is on making sure these concepts continue to grow and evolve while staying true to what makes them special. We’re training our management team to handle private events, expanding collaborations, and always looking for ways to enhance the guest experience. There’s also excitement around potential future expansions, but what matters most is that we continue to bring something personal and meaningful to the NYC dining scene.

At the heart of it all, we believe that restaurants aren’t just about food—they’re about storytelling, culture, and connection. And that’s what drives us every day.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

The three most impactful qualities in my journey as a restaurateur have been persistence, sincerity, and adaptability.

Persistence, or consistency, is one of the most important qualities in this industry. Success doesn’t happen overnight, and the key is to show up every single day with the same level of dedication, even when it feels repetitive. Running a restaurant means doing a lot of the same tasks over and over again—checking every plate, greeting every guest, managing every detail. It’s easy to overlook the small, everyday moments, but those are the moments that shape the bigger picture. You never know when your time will shine, but when it does, it’s because of all those hours spent perfecting the little things. When you approach each day as if it truly matters, as if it could be your last chance to make an impact, the results will eventually speak for themselves.

Sincerity is another quality that has made a huge difference. You have to be genuinely invested in what you do, not just on a surface level, but deep down. It’s not just about serving good food or running a profitable business—it’s about understanding why you are doing it. When you are truly sincere in your craft, it becomes something more than just a job. It shapes the way you interact with your team, how you treat your guests, and ultimately, how people perceive your work. There’s a clear difference between those who are simply going through the motions and those who genuinely believe in what they are building. People can feel that sincerity, and in an industry like this, where there are endless options, that emotional connection is what sets you apart.

Lastly, adaptability has been crucial. The restaurant industry, like any business, is unpredictable. Things rarely go as planned, and the ability to pivot, problem-solve, and embrace change has been essential. Whether it’s navigating shifting food trends, handling unexpected challenges, or adjusting to guest feedback, being flexible and open-minded is what allows a restaurant to not only survive but thrive. The best ideas often come from moments of necessity, and the willingness to adapt is what turns challenges into opportunities. No matter how much planning you do, things will always shift, and the ability to adjust without losing your core identity is what determines long-term success.

For those who are early in their journey, my biggest advice is to stay consistent, stay true to what you believe in, and stay open to change. Master the art of showing up every day, even when no one is watching. Find meaning in what you do, because that passion will be the driving force behind everything. And most importantly, embrace challenges as part of the process—because the ability to evolve and grow is what will ultimately define your success.

Before we go, maybe you can tell us a bit about your parents and what you feel was the most impactful thing they did for you?

The most impactful thing my parents did for me was showing me, through their actions, what true dedication, hard work, and integrity look like. As immigrants who didn’t speak a word of English, they worked tirelessly in a country where they weren’t fully familiar with the culture, making sacrifices every single day for me and my sister. They never took shortcuts, no matter how difficult the road was.

One moment that has stayed with me throughout my life was the summer I spent helping my dad at work while I was in high school. He delivered fresh produce to restaurants, but he didn’t just drop off the boxes at the restaurant door or inside the walk-in fridge like most vendors did. Instead, he took the extra time and effort to locate each item within the restaurant, rotating the older produce to the front and placing the newly delivered items in the back. This process took more time and strength than simply unloading the boxes, and he didn’t get paid anything extra for it. Yet, he did it every single time, for every restaurant, as if it was just part of the job.

At the time, I didn’t fully understand why he was taking those extra, seemingly unnecessary steps. But as I grew older, I realized that he was doing it because he cared. He knew that small restaurants operated with lean teams and that this small act of thoughtfulness could make their lives easier. He approached his work with a level of professionalism and integrity that went beyond just doing what was required.

That lesson has stuck with me throughout my life. It taught me that true success isn’t just about working hard—it’s about taking pride in your work, going the extra mile, and doing the right thing even when no one is watching. That mindset is something I carry with me every day, in my business and in the way I approach challenges.

Contact Info:

• Website: www.c-asincharlie.com AND www.kisaus.com
• Instagram: @c.asincharlie AND @kisarestaurant AND @davidJyun (personal)