About

Brian Seo

General Manager & Beverage Director

Brian Seo entered the hospitality world almost by accident when a college friend asked him to help at a restaurant. What began as a temporary job quickly became a calling. He started as a host, taught himself bartending, and worked his way through every role, gaining a complete understanding of restaurant operations. His career has taken him through some of Atlanta's most respected dining rooms, from neighborhood staples to fine-dining establishments and multi-location groups.

With more than a decade of restaurant and hotel management experience, Brian has built a reputation for consistency, fairness, and a calm, steady leadership style. As a Korean American hospitality professional, he brings a perspective shaped by cultural pride and lived experience. Brian joined Ruby Chow's during a pivotal moment for the restaurant. He brought structure, stability, and a clear vision for what the team could be. Under his leadership, systems were rebuilt, morale strengthened, and momentum returned. Today, Brian is the backbone of daily operations and a driving force behind the restaurant's continued growth. For him, Ruby Chow's is more than a job—it is a place to lead, to develop others, and to build something lasting.

Hong Vu

Culinary Director

Born to Chinese-Vietnamese immigrant parents, Hong Vu grew up with three siblings and a hardworking father who cared for the children and cooked the same simple meals everyday: steamed rice, eggs and cabbage. Craving variety and driven by love for her family, she began experimenting in the kitchen at a young age, sparking her passion for Asian-inspired cooking.

Although she initially pursued biology and pre-med in college, her heart kept returning to food and hospitality. Her first restaurant job at Harry & Sons opened her eyes to diverse cuisines, and her career truly began to take off after her time at Miso Izakaya, where she deepened her craft and found her footing in Atlanta's culinary world. From Miso Izakaya to Le Fat, Ton Ton Ramen & Yakitori and Ruby Chow's, Hong rose through every role and now serves as head chef of Ruby Chow's.

Sungpil An

Executive Chef

Chef Phillip (Sungpil) An is an Executive Chef whose culinary foundation was built in some of New York City's most respected Michelin-starred kitchens, including Marea, Wallsé, The NoMad Hotel, and Public Kitchen by Jean-Georges.

His career spans Michelin-level fine dining, modern European cuisine, Japanese technique, pastry, and high-volume restaurant operations—giving him a versatile approach to food that balances refined technique with creativity and practicality.

Now leading at the executive level, Phillip brings more than strong cooking to the kitchen. His expertise extends across menu and recipe development, food costing, purchasing and inventory, kitchen systems, staff training, and service execution. He approaches each menu with both a chef's creativity and an operator's mindset, developing dishes that are distinctive and memorable while remaining consistent, executable, and financially sustainable.

His cooking is rooted in disciplined technique but driven by evolution—drawing from his classical training and diverse culinary experience to create food that feels thoughtful, modern, and approachable.

For Phillip, great food is only part of a successful kitchen. The goal is to build a culinary program where creativity, consistency, strong leadership, and operational discipline work together.

Song Kim

Brand Director & Head of Marketing

Song Kim leads brand, creative direction, and marketing at Ruby Chow's, overseeing how the restaurant is experienced across every guest-facing touchpoint. Her role spans concept development, visual language, storytelling, and strategy, ensuring the brand feels cohesive, intentional, and unmistakably alive. Born in Seoul, South Korea and raised in the United States, Song has spent years deeply connected to Atlanta's hospitality world, working across both front-of-house and back-of-house roles. Her perspective is shaped by culture as much as experience, and she brings an awareness to her work that values representation without making it performative. At Ruby Chow's, she focuses on honoring the heart of the restaurant rather than chasing what is trending. Her north star is simple: great food, beautiful spaces, and experiences that stay with people long after they leave. Today, she shapes a brand meant to be felt, not just seen.

Keanna Berger

Assistant Manager

Keanna Berger brings a passion for hospitality, leadership, and creating memorable guest experiences to the Ruby Chow's team. Her hospitality career began on the front lines as a server before progressing through host and supervisory roles in luxury dining. She went on to become a Front of House Supervisor at Bar Premio and later an Assistant Restaurant Manager at Zephyr Brasserie, where she gained extensive experience in restaurant operations, team leadership, guest relations, training, and service excellence.

With a career built from the ground up, Keanna understands hospitality from every perspective, from the dining room floor to the management office. She believes the best hospitality is intentional, genuine, and rooted in making every guest feel welcomed.

Outside of operations, Keanna is passionate about developing people, building strong teams, and creating the kind of dining experiences that guests remember long after they leave.