Chef Ahn Sung Jae apologizes over wine service controversy at restaurant ‘Mosu’

Chef Ahn Sung Jae has issued a public apology regarding a wine service controversy at his restaurant Mosu.

On May 6, Ahn posted a lengthy statement on social media, saying, “I sincerely apologize once again for the inadequate service that recently occurred at my restaurant, Mosu. I would like to express my deepest apologies to the customers who felt greatly disappointed by this incident.”

The controversy arose after claims surfaced online that a different vintage wine was served than the one originally ordered. Addressing the issue, Ahn explained that he reviewed internal CCTV footage and staff movements to understand what happened.

According to Ahn, the table had ordered both a four-glass and a seven-glass wine pairing course. For the four-glass pairing, “Château Léoville Barton, Saint-Julien 2000” was supposed to be served. However, the assigned sommelier mistakenly served the 2005 vintage instead and also introduced it as such.

The issue escalated when the customer requested to see the wine bottle. A staff member, unable to properly explain the situation, showed a 2000 vintage bottle, different from the wine that had actually been served.

Ahn acknowledged the mishandling, stating, “We should have explained the situation to the customer first. What happened was clearly incorrect and inappropriate.”

He also addressed reports that the sommelier, even after the issue was raised, made a remark suggesting the customer could compare the 2000 and 2005 vintages. Ahn commented, “A clear explanation and a sincere apology should have come first. Both the response and the remark were inappropriate.”

Ahn further stated that the sommelier involved has been required to submit a formal report in accordance with company regulations and will be removed from positions involving direct wine service to customers.

“As the owner-chef who bears full responsibility for Mosu, I will ensure that such incidents do not happen again,” he said. “I will not forget the essence of hospitality and will continue to approach both the food and our guests with sincerity and humility.”

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