Ahn Sung-jae bows his head amid wine substitution controversy.. Full details revealed by him: "It is my responsibility" [Full text]

*This content was translated by AI.

Chef Ahn Sung-jae apologized for the wine substitution controversy and explained the circumstances at the time of the incident.

On the 6th, Ahn Sung-jae posted an apology on the official account of his restaurant, Mosu Seoul (hereinafter "Mosu"), stating, "Once again, I sincerely apologize for the disappointment caused by the inadequate service that occurred at my establishment, Mosu. In particular, I deeply apologize again to the customers who were greatly disappointed by this incident."

Ahn Sung-jae said, "All incidents that occurred at Mosu are my responsibility," but added, "However, since it seems that misunderstandings contrary to the facts are spreading, I have decided to write this article to explain in detail how this incident occurred."

According to him, the controversy originated during the wine pairing service that took place on April 18. At that time, it was reported that a sommelier mistakenly served a 2005 vintage wine instead of the 2000 vintage wine that should have been provided to the customer, and even after realizing the mistake, failed to inform the customer immediately.

In particular, it was revealed that the sommelier, in response to the customer's request, showed a 2000 vintage bottle different from the actual wine served while providing photos, and continued to give inappropriate responses by making explanations contrary to the facts.

Regarding this, Ahn Sung-jae admitted, "I should have explained the situation accurately and apologized, but I did not," and stated, "All processes from the occurrence of the mistake to the response were inappropriate."

He also stated, "The incident was only partially reported, and I became aware of it two days later," expressing his deep sense of managerial responsibility. He further added, "Regarding the sommelier involved, we have required them to submit a statement of circumstances in accordance with company regulations, and have taken measures to exclude them from the sommelier position responsible for customers' wines."

Ahn Sung-jae said, "As the owner chef who bears infinite responsibility for Mosu, I promise to manage thoroughly and take all necessary precautions to prevent such incidents from recurring in the future," and reiterated, "Through this incident, we will not forget the essence of the restaurant, the proper attitude of those working in the food service industry, and the sincere heart toward food and customers, and will continue to uphold our original intentions while striving with greater humility."

Meanwhile, last month, netizen A claimed on an online community that they had recently visited Mosu with acquaintances and encountered a problem during the wine pairing process. According to A, the wine that should have been served with the ordered dishes was a 2000 vintage, but in reality, a 2005 product, which was about 100,000 won cheaper, was provided. When A requested verification of the facts, the sommelier admitted late and responded, "The 2000 vintage bottle was downstairs on the first floor. I will let you taste the 2000 vintage as well."

At that time, Mosu responded to the controversy by saying, "We sincerely apologize for the confusion caused by the lack of accurate guidance during the wine pairing service and for not providing sufficient explanation during the subsequent response process, which led to great disappointment."

This is Ahn Sung-jae.

Once again, I sincerely apologize for the disappointment caused by the inadequate service that occurred at my establishment, Mosu. In particular, I deeply apologize again to the customers who were greatly disappointed by this incident.

All incidents that occurred at Mosu are my responsibility. However, since it seems that misunderstandings contrary to the facts are spreading, I have decided to write this article to explain in detail how this incident occurred.

This is what we confirmed through internal CCTV regarding the movement of employees and the wine service method on April 18. We ask for your understanding that this may be a somewhat long article.

The table in question had four guests. Among the two options for wine pairing, one guest ordered seven glasses, and three guests ordered four glasses. The wines paired with the Hanwoo course were different for each: the seven-glass pairing should have included Domaine du Collier, La Charpentrie Rouge 2014, and the four-glass pairing should have included Chateau Leoville Barton, Saint Julien 2000.

However, the sommelier responsible for the table mistakenly served Chateau Leoville Barton 2005 vintage instead of the Chateau Leoville Barton 2000 vintage and provided an explanation for the 2005 vintage. After finishing the wine explanation, the employee realized the incorrect service but failed to inform the customer in time. At that moment, the customer requested a photo of the wine label. At that instant, the employee made the wrong judgment that the photo should show the correct vintage. Although common sense dictated that the situation should have been explained to the customer first, the employee instead showed a 2000 vintage wine bottle different from the actually served wine.

For reference, on that day, the Chateau Leoville Barton 2000 vintage was stored in the second-floor backside wine area for pairing, and the 2005 vintage was also available by the glass in the same backside area. This space is used by the sommelier to check the temperature and condition of the wine just before serving, and it is divided between the first and second floors. At the time, the two bottles were placed side by side in the second-floor backside wine area, so the sommelier mistakenly served the 2005 vintage first. When the customer requested a photo, the sommelier brought the 2000 vintage bottle from that second-floor area.

After showing the 2000 vintage wine bottle for the photo, the sommelier left the table to inform the supervisor, the assistant manager, of the situation. During that time, the Hanwoo dish was served, and the food was provided to the customers before the problem could be resolved. At that point, the customers raised the issue with the wine directly.

In response, the sommelier who attended to the table again should have explained the situation accurately and apologized first, but in a state of panic, they gave an extremely inappropriate response by impulsively stating things completely contrary to the facts, such as "The 2000 vintage wine was ordered by the bottle and was on the first floor." This was clearly false and inappropriate.

Even during the process of pouring the 2000 vintage wine again, the sommelier, without fully recognizing the seriousness of the situation, made a remark to the effect of, "Since you are studying wine, I hope you can compare the 2000 and 2005 vintages due to my mistake." Again, an accurate explanation of the situation and a sincere apology should have come first, but the apology was insufficient, and the remark was also inappropriate.

Afterward, only a partial report of the situation was made to the manager who oversees the hall service. The manager, after confirming that the 2000 vintage wine had been served again, instructed that dessert wine be provided additionally. Although dessert wine (Madeira) was not originally included in the four-glass pairing, as a gesture of apology for the service mistake and inadequate response, dessert wine was provided to all three guests who ordered the four-glass pairing.

The hall service team believed that the incident had been resolved at that point, and I received a report on the matter two days after my day off, on April 21. Of course, even if I had not recognized the problem at the time of the service on April 18, that would not be an excuse. Looking back on everything, all processes from the occurrence of the mistake to the response were inappropriate, and considering the service that customers expected from Mosu, their disappointment must have been even greater.

The situation described above is what I have carefully ascertained through employees and CCTV, and I reiterate that this is not an excuse but an effort to correct the minimum distortions and misunderstandings contrary to the facts.

Regarding the sommelier involved, we have required them to submit a statement of circumstances in accordance with company regulations, and have taken measures to exclude them from the sommelier position responsible for customers' wines.

To all customers, as the owner chef who bears infinite responsibility for Mosu, I promise to manage thoroughly and take all necessary precautions to prevent such incidents from recurring in the future.

Through this incident, we will not forget the essence of the restaurant, the proper attitude of those working in the food service industry, and the sincere heart toward food and customers, and will continue to uphold our original intentions while striving with greater humility. We will become myself and team members who do our best with all our hearts.

Once again, I sincerely apologize for the disappointment caused to you by myself and Mosu.

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*This content was translated by AI.