After being discharged from the Marine, Heuk worked in a small restaurant and worked his way up from the bottom, starting as a server, as the Asian culture can be very strict and methodical on the following steps. While Heuk was learning to become a server, the owner of the restaurant had brought up the idea he learned the skills necessary to cook over at his other restaurant in Japan. A year later, after many challenges of learning different techniques and being specialized, Heuk returned to Korea to pursue his dreams. Heuk was referred to as the “Son of Hongdae,” in which he spent most of his career as a chef in Hongdae. Making his way to Canada, Heuk worked in various restaurants including Japonais Bistro, Dorinku Tokyo, Dorinku Osaka, now finding himself at his current project - Korea Town.