My journey with food began when I was just five years old, standing on a stool at the stove and cooking scrambled eggs. That early spark grew into a lifelong passion, transforming me into a dedicated foodie. In my late teens, I stepped into the professional world of cooking, working for five years in the kitchens of three different restaurants. Those experiences deepened my appreciation for the craft and culture of food. My love of cooking led me to find my wife, Sookmee (Sumi) Hahn, the former New Orleans restaurant critic, whose discerning palate and storytelling enriched my own culinary path.

In 1999, my curiosity expanded from the kitchen into the world of winemaking. I immersed myself in experimentation, conducting a thousand trials to uncover the best techniques for producing exceptional wines. This dedication culminated in the founding of the Washington State, Almquist Family Winery in 2004, an award-winning venture that has since earned 334 wine medals. As my success in winemaking grew, so did my curiosity. I turned my attention to spirits, and after countless experiments refining distillation methods, I launched the Almquist Family Distillery in 2009 - another award-winning chapter in my journey, now boasting 22 spirit medals.

My passion for food, wine, and spirits naturally evolved into a new endeavor: in 2010, Sumi and I opened the Almquist Family Book Bindery restaurant in Seattle, a celebration of craftsmanship in cuisine, wine, and spirits. By 2015, we began hosting events at our winery and distillery, extending our hospitality to a larger community. That same year, Sumi began writing The Mermaid from Jeju, a project that brought her repeatedly to Jeju Island for research. Tony - her translator, guide, and eventually my student - became an integral part of our growing connection to the island.

In 2016, inspired by Jeju's beauty and potential, and encouraged by Sumi, we founded the Almquist Jeju distillery, winery, restaurant, and event venue in Seogwipo. After Sumi and Tony climbed Mount Hallasan, they discovered the perfect site that would become the company's home. Around the same time, an exciting opportunity emerged for our family to move to New Zealand in pursuit of crafting world-class Pinot Noir. Today we are building a modern winery, distillery, restaurant, and event venue in Central Otago New Zealand.

Since 2016, I have visited Jeju many times to mentor Tony in the winemaking and spirit-making techniques I have mastered over the past 26 years. I have guided, evaluated, taught, and supported him through each stage of development, and he has proven to be an exceptional student, business partner, and friend. After ten years of collaboration, growth, and shared vision, I am proud and excited to help launch Almquist Jeju TOMORA.