Chef Cho Eun-hee and Chef Park Sung-bae, both trained in Joseon Dynasty court cuisine, have studied and recreated recipes from ancient cookbooks and local royal families, while incorporating new ingredients and methods to bring Korean cuisine up to date with modern times. They have been continuously studying Korean cuisine since its opening, including compiling a book that summarizes the roots of Korean food, Goryeo cuisine. It is operated by the Institute of Traditional Culture, Onjium.