After relocating to Calgary, Chef Hyungjae graduated from SAIT’s Culinary Arts Program, bringing eight years of bartending experience in Korea with him into the kitchen.

Working behind the bar shaped his approach to cooking. He understands balance — how flavours interact, how textures contrast, and how the right drink can transform a dish. JINBAR’s signature Fried Chicken reflects that philosophy, inspired by Korea’s Chi-Maek culture and designed to be enjoyed exactly as it should be: with a drink in hand.

By combining Western techniques, Canadian ingredients, and vibrant Asian flavours, Chef Hyungjae creates dishes that are distinctive, thoughtful, and built around the drinking experience.

At JINBAR, food and drink are never separate conversations. They’re designed to speak to each other — and to you.