Sol Han
Little Mad
Biography
Bio
At the age of 14, Sol knew his calling in the kitchen. Growing up at his parents’ restaurant in Long Island, he saw the kitchen as his personal playground. As his interests for restaurants intensified, he naturally aspired to attend the Culinary Institute of America. Following his graduation, he was honored to work alongside... READ MORE
Bio
At the age of 14, Sol knew his calling in the kitchen. Growing up at his parents’ restaurant in Long Island, he saw the kitchen as his personal playground. As his interests for restaurants intensified, he naturally aspired to attend the Culinary Institute of America. Following his graduation, he was honored to work alongside Chef Michael White at Ai Fiori and became the Sous Chef at the age of 25.
His madness for food did not stop there. He continued to explore various kitchens in New York until he landed at Michelin-starred Le CouCou, a fine-dining French Restaurant, where he became the Executive Sous Chef.
When indoor dining got shut down due to the pandemic, Chef Sol began to reflect on his culinary journey. This time of stillness allowed him to appreciate the food from his native culture. In fact, he became a “little mad” trying to find ways to share his story. He realized the best way to share his passion was to simply put it on a plate. At LittleMad, Chef Sol welcomes you to his unique take on new American cuisine which is rooted in French techniques and intertwined with his culture as a Korean American.
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