The team
James Woo Jin
Representative
James studied Architecture at U.C. Berkeley, where he developed a deep appreciation for design, culture, and systems of craft.
After completing his military service in Korea, his growing fascination with Mexican cuisine led him to Mexico City, where he trained at Le Cordon Bleu México. He later joined Pujol as the restaurant’s first Asian chef, gaining invaluable experience in one of the world’s most influential kitchens.
His work bridges cultural storytelling and a commitment to elevating Mexican gastronomy in new contexts.
Paul Lee
Creative Strategy
Paul Lee a creative director whose work centers on building meaningful cultural connections through content. After studying film and developing a career in media production in the United States, he shifted his focus toward bridging cultures through storytelling.
As a founding member of Molino Project, he leads brand strategy, narrative development, and concept creation across all Molino brands—shaping the group’s identity with a blend of creativity, operational insight, and long-term vision.
Lenny Ko
Hospitality & Relations
With a background in hospitality and formal training from a Swiss hospitality university, Lenny began his career in hotel operations before transitioning into FOH positions.
Building on his strengths in fostering strong, long-term relationships became central to his work overseeing partnerships, guest experience strategy, and the systems that support the group’s long-term scalability. His relationship-driven approach, with a deep respect for culinary craft, enables us to grow while preserving the integrity at the core of each brand.
Namu Jang
Development & Operations
Namu is a chef grounded in strong fundamentals and a disciplined attitude, shaped through Korea’s elite culinary training path—beginning at Korea Culinary Arts Science High School and continuing at Woosong University.
He plays a key role in translating Molino Project’s creative vision into day-to-day practice, from menu development and refinement to expressing cultural narratives through food. His work focuses on building strong kitchen teams, elevating operational standards, and ensuring a consistently excellent dining experience.
Adan Espinosa
Operations
Born and raised in Yucatán, Mexico, Adán brings knowledge of regional traditions, techniques, and the lived experience of Mexican cuisine. Trained in traditional kitchens, he carries an intuitive understanding of flavor, process, and culinary heritage that serves as a foundation for the group’s creative direction.
His expertise informs menu development, ingredient interpretation, and cross-cultural adaptation, ensuring that the group’s culinary identity remains grounded in authenticity while evolving in a Korean context.
