Mug Chen, like many Taiwanese teens, faced expectations to fulfil before she could pursue her passion. Aware of her late start, Mug intensified her training in France and gained experience at notable establishments, including Restaurant Atsushi Tanaka. In 2018, she embarked on a global journey, working at prestigious places such as Bo.Lan and Le Du in Bangkok, Vue de Monde in Melbourne, Brae in Birregurra, and eventually in South Australia.

Her tenure at the Salopian Inn with Chef Karena Armstrong in regional South Australia offered an unparalleled experience. The philosophy embraced there profoundly influenced Mug's perspective on the interplay between food and nature, and the bond between a restaurant and its community.

In 2021, driven by a desire to connect with the neighbourhood she lived in, Mug co-found Muni, a natural wine restaurant in Willunga. Here, they emphasise a produce-driven experience, infusing the regional dining scene with a Taiwanese essence.

Muni quickly earned acclaim, being named among the top 10 restaurants in South Australia by Delicious100 in its first year. Mug has been recognised as Top 20 chefs in SA and were awarded Best New Talent in Gourmet Traveller’s 2023 Restaurant Awards. Their curated wine selection also secured Muni a spot on the Star Wine List.

Mug currently serves as the Creative Director for Muni, where she is dedicated to crafting a distinctive and comprehensive dining program for everyone.