In 2005, fresh from a four-year stint in the Army and a yearlong tour in Iraq, Sung Anh took a job as a dishwasher at Los Angeles’ Water Grill. Seven years later, Anh is chef de cuisine at the modern-Moroccan restaurant Aziza, a job he acquired after working at such noteworthy restaurants as Urasawa in Beverly Hills, The French Laundry and, most recently, Benu in San Francisco.

But the self-taught chef, who immigrated from Seoul, Korea, to San Diego when he was 14, has cooking in his blood: His parents own a Chinese restaurant in San Diego. For Sous Chef Series, Anh cooked his inspired version of Korean-style short ribs, a variation on a dish he grew up eating.

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