& Co.
Interview with
Susanna
Yoon
Susanna
Yoon
Susanna Yoon, founder of Stick With Me Sweets, began her culinary journey at The International Culinary Center and honed her skills at Cafe Boulud and Per Se before opening her own chocolate shop in New York. Yoon’s jewel-like bonbons are works of art, inspired by her Korean heritage and childhood memories
What’s your Eastern Zodiac Sign? And your Western? Which one resonates more with you?
I would say both. My Eastern Zodiac sign is the pig. I eat and sleep well, so I definitely resonate with that. My Western Zodiac sign is Leo, and I also resonate with the characteristics of a Leo. I’m generally optimistic, generous, and extremely loyal to my friends and family.
Can you share about your ethnic and generational background?
So, my parents immigrated to the U.S. from Korea when they were in their early twenties, making me a second-generation Korean-American.
Superstition from your childhood that you still believe in today.
My mom would also caution us against shaking our legs, saying that it would cause the money in our pockets to come pouring out. Or not cutting my hair on New Year’s Day, so I don’t cut off my good fortune or luck for the upcoming year.
What pivotal experiences guided you toward your current path? Was there a specific moment or individual that influenced you?
I’m passionate about the art of gifting, and my goal is to create the ultimate chocolate gift experience. It’s an indulgence for people to savor for themselves and to share with their loved ones.
My grandmother had a strong influence on me growing up. She had
a passion for cooking and would lovingly prepare food not just for our family, but for everyone around us. One of her specialties was making colorful songpyeons. She expressed her love and appreciation by gifting her creations to others, bringing countless smiles to their faces.
I was always the first one to taste her creations, fresh out of the steamer.
It’s a priceless memory that I cherish dearly.
What dish from your childhood, lovingly prepared at home, holds a special place in your heart?
My grandmother’s oxtail soup. A huge pot would simmer in our garage for days, and with every bite, you could taste the depth of love she poured into it.
It’s often said that our parents’ express emotions through food. What’s your go-to meal when you want to convey your feelings?
Unsurprisingly, chocolate is my first choice. Each chocolate is crafted with love, and I hope the beautiful colors and flavors can brighten everyone’s day. As for something savory, I would recommend Samgyetang, which is an herbal soup made with whole chicken. I want the people I love to gain strength and love from a meal, and this dish truly nourishes the soul.
As you came of legal drinking age, what was your inaugural drink? And what’s your beverage of choice now?
So, I didn’t really drink until later in life. It wasn’t until one day when my close friend Jin Ahn, who owns Noreetuh, introduced me to a world of delicious wines. I particularly love Rieslings
Who serves as your guiding light? Why?
My close friends are my guiding light. I feel incredibly lucky and fortunate to have such incredible friends. I know that if my light were ever to get blown out, they would be there to reignite it.
Who are your ultimate dream collaborators?
So, a friend of mine introduced me to the works of Kang Ik-Joong, a visual artist, and I became a fan of his work. His art is incredibly beautiful, inspirational, uplifting, and spreads much-needed positivity. I’m equally drawn to his writing and wisdom, which deeply resonate with people. It’s clear to me that his contributions are precisely what the world needs more of. Perhaps one day if I’m lucky enough, I can create chocolates for him, colorful like his works.
Which restaurant holds the title of your favorite at the moment?
Choosing a favorite restaurant is truly a tough decision because there are so many amazing options out there. However, I recently had an awe-inspiring meal at Chef Daniel Calvert’s Sézanne restaurant in Tokyo. Daniel and I used to work together at Per Se, and he’s always been an extraordinary chef. I feel like he was truly born to blow people’s minds. Plus, he’s incredibly kind and humble.
As far as favorite restaurants in New York, I’m a huge fan of Chef JP & Ellia’s Atoboy, Atomix, and Naro, as well as Chef Hoyoung Kim’s Jua and Moono, and Chef SungChul’s Kochi, MariNe and Dondon.