Born in Seoul, South Korea, Kyung Lee moved to the United States when he was 16 years old, where he attended high school in Houston, Texas. He went on to study hospitality management at the Indiana University of Pennsylvania where he graduated with his bachelor’s degree. Having worked in Boston the last eight years, Kyung has enjoyed the busy lifestyle of the hospitality business and is very excited to be working alongside Chef Jody Adams at Rialto. During his off days, Kyung can be found in Malden catching up on a good read, watching the Red Sox or viewing the latest flick. His favorite food is broccoli pasta with a glass of Chardonnay and he actively tries to give back to the community by participating in the Walk for Hunger and the Walk for Breast Cancer each year. In 2011 Kyung won the Stevan Porter Emerging Hospitality Leader of the Year Award from the Massachusetts Lodging Association while working for the Longwood Hotel. When it comes to service, Kyung aims to make guest satisfaction his number one priority; second is the happiness of his staff. In 2014, Kyung joined our staff, first as Assistant to the General Manager, and then in the fall of 2014 he stepped up to the role of General Manager.
A native of Cambridge, Massachusetts, Young Won never dreamed she could make a career out of food and drink, two of her very favorite things. Well versed in Boston’s nightlife and gastronomic endeavors for the last two decades, Young started her fine dining training under the leadership of Geoff Gardner, Frank McClelland, and Ken Oringer. She took a hiatus to study architecture and to discover new cuisines and wines all over the globe and It did not take her long to return to Clio where she developed her cocktail knowledge under Todd Maul. She quickly discovered that her passion for design and construction translated into the work she did behind the bar. Her focus is on cocktails, with a philosophy that they can, and should be, a conversation piece. Her knack for exotic pairings, pushing boundaries and breaking pre-conceived notions make her concoctions evoke memories of food and foreign places. Her progressive approach to wine and spirits and particularly keen palate make the bar at Rialto an ever-evolving adventure. In 2013 Young was named Best Mixologist in Boston by The Improper Bostonian Magazine.
Executive SOUS CHEF
David Ladner started cooking at age 19. One of his first jobs involved opening up a Cuban food truck with the Chef and Owner, Crissy Benoit. Ladner went on to open another restaurant with Benoit. After working in kitchens for several years, Ladner realized his need to travel in order to deepen his culinary knowledge and to sharpen his skills. From Florida, he set off to enroll at Johnson and Wales University, in Rhode Island. There he studied New American and World Cuisine. After graduating, he took a job working with Chef Paul Wade at the Stone House 1854 and Pietra, both set in the quaint town of Little Compton, Rhode Island. While working with Wade, Ladner was exposed to incredible local produce and challenged to create simple, ingredient-driven dishes daily. He then spent time in Ohio assisting in opening Tano’s Bistro & Catering. After successfully opening Tano’s, Ladner returned to Rhode Island, where he worked the line at The Spiced Pear, located inside the Chandler Hotel in Newport. In 2011, Ladner joined the team at Rialto, where he was pushed and challenged in every aspect as a cook. In 2013, he was promoted to Sous Chef. In the late summer of 2014, Ladner assumed the great responsibility of Executive Sous Chef. He is “thrilled and honored” by the opportunity. When it comes to his motivation and what drives him, he credits the rhythm, respect and creativity of the Rialto kitchen. He hopes to bring out these qualities in others in his new role.
Executive Pastry chef
Born in Rochester, New York, Jonathan Posiko first stepped into the kitchen at a very young age. As a child he would translate recipes left behind by his late grandparents, whom were of Ukrainian decent. He found excitement in recreating the dishes and experimenting with new techniques while baking with his family during the holidays. As a student, he began his studies in Journalism & History while pursuing a career as a Foreign Correspondent. While in graduate school he spent time working in an Eastern European Bakery. As he continued to work there, he grew more interested in the industry and shortly after the events of 9/11 he decided to switch his educational focus and began studying at the Culinary Institute of America. In 2005 Posiko moved to Boston he was jobless, and began the search for a position that would pay the bills. After a visit to The Charles Hotel he was instantly won over by the intimacy of the Rialto kitchen and it’s use of local, seasonal ingredients, scratch production and frequent menu changes. He quickly joined the pastry department at Rialto and was part of the original team that helped “reinvent” Rialto during it’s 2007 reopening. In 2012 he took over the role of Executive Pastry Chef. Believing that food is one of the few common denominators linking all people, he loves providing a wide variety of customers with a mutually-enjoyable experience. To this day he remains excited and committed to creating unique and delicious desserts that encompass impeccable care for ingredients, a scientific process and harmony of tastes.