Winnie Sun

Location: Irvine, CA
Profession: Financial Adviser and Managing Director
Company: Sun Group Wealth Partners
Years in the industry: 15+

Winnie Sun is a financial advisor and founding partner of Sun Group Wealth Partners. Winnie is a regular contributor to Forbes, appears on The Street, CNBC’s live Closing Bell and been quoted in publications including The Wall Street Journal,CNBC, NY Times, Yahoo! Finance, AOL Finance, USA Today, OnWallstreet Magazine, and Financial Planning Magazine to name a few.  Winnie is the host of a business show for TuneIn Radio titled Renegade Millionaire.

---

Tell us a bit about your professional background.

I’ve been an entrepreneur all my life. I started small businesses in my youth, and my first real company while attending college at UCLA. I started a television audience production company and worked with clients such as America’s Funniest Home Videos, Wheel of Fortune, Judge Judy, and many others. I later joined Salomon Smith Barney as a financial advisor and later created Sun Group Wealth Partners which is where I am today.

You’re writing an e-book for chefs and culinary professionals, can you give us an overview of what this book entails?

Yes, the book profiles several notable chefs. It highlights their career journey, their experiences, challenges, as well as their current successes. In the second section, we are exploring the role of the “female” chef and her journey to balance career and family. It should be a very special project when completed.

Why did you want to begin working with chefs and culinary professionals?

My friendship with Top Chef Shirley Chung inspired this book. We became very close friends through her journey of opening her first restaurant, TwentyEight. In fact, my clients and I were her very first private party at her restaurant. When learning her story and more about the culinary industry, I became inspired to share her journey and that of other chefs and their motivations to join the hospitality industry. It really is a project of love.

What is something every aspiring culinary professional should do early on to ensure financial stability?

They should take care of themselves emotionally, physically, and financially. It’s like a Mother with her children, we are conditioned to always take care of them, make sure they are safe, happy, and give them everything – the same can be said about a chef, their patrons, and their restaurants. But, they need to take a moment to provide for themselves. Saving for retirement, for a rainy day, for a vacation – these things are all equally important for any chef. Put yourself up there in what’s important to plan for.
https://www.youtube.com/watch?v=piJ-VvqSLLE&feature=youtu.be

What is your inspiration and motivation in your day-to-day routine?

My children are my inspiration and motivation. I believe in a better place for them and want to give them the tools to be successful long after my husband and I are gone.

What is the most difficult part of your day as a financial advisor?

Time and the markets are my biggest challenge, or what I would say, opportunities. There’s never enough time to do all that you want to do, and as you know, you can’t control the markets, so every day represents new opportunities as well as challenges. But, this is what I love most about what I do everyday.

What is most rewarding about your profession?

The relationships I have with my team, clients, potential clients, and the media. I am surrounded by some of the most dynamic and impactful people on the planet.

What is your leadership philosophy?

I believe that a leader supports and fosters growth. It took many years to learn this, but I don’t dictate what my team “must” do. Rather, I give them the opportunity to discover what they love to do, and encourage them to lead in that direction. In this way, I work with a team of leaders, not followers. This has created a dream team to work with.

How important is it to seek financial advice early in a career?

It’s crucial. I say this as a financial advisor and as a client. It’s not the amount of initial investment that is important, it’s the habit and consistency of it. If you start young, and invest regularly, you’ll be at an advantage right from the start.

In your book, what section should every chef read, if they were to only read one section?

If a chef would only read one section, they should read the section on financial tips every chef should know. I haven’t written it yet, but I’ll be sharing my best tips on one page. You’ll want to tear it out and stick it up in your bathroom mirror!

We hear you’re a “foodie”! Where do you like to eat?

Yes, I am a foodie. There is nothing I won’t try, but I do believe in experiencing the best and paying chefs for their best. Of course, I love my friend Chef Shirley Chung’s TwentyEight, Dominique Ansel’s bakeries in NYC, Ippudo ramen, food trucks, the Hillstone restaurant chain, and so much more. 

In your opinion, name the world’s best places to learn and experience their culinary scene.

In my opinion, here in the states: LA and NYC. It makes sense because these are denser populations with more revenue for the culinary industry. But, there are great restaurants in every city, you just have to look and try.

What is your most memorable meal or food related memory?

I know this sounds like a broken record, but when Chef Shirley Chung and Chef Nina Compton had me eat off their line – literally. They were doing a special event and I was in the kitchen watching them. They would prep the plates, hand me a spoon and tell me to eat. Total bucket list experience, and one I cherish. 

What was the biggest ”break” in your career? Can you share what you did that set you apart from your competition?

I’ve been so fortunate to have had many breaks. One of the biggest is when I decided to leave Morgan Stanley Smith Barney to join another firm. The offers were, to put it lightly, plentiful. At the end, I went with a decision that was best for my clients and my team – it was a decision that although wasn’t the most financially fruitful, but is the one I am most grateful for making today.

Name your top 3 favorite foods and anything you refuse to eat.

Mushrooms, noodles, and really good steak.  There’s really nothing that I would refuse to eat, but I would prefer not to eat anything that crawls in my garden or I’ve had as a pet.

If you could give every culinary professional one piece of advice today, what would you say?

Find a financial advisor, CPA, and team to take care of you the way you take care of the rest of us – and listen. Let us lead you so that one day you’ll be able to cook without worrying about food costs or how you’re going to pay the bills.

What are other helpful avenues chefs or culinary professionals can use regarding their financial futures?

The chefs I’ve had the pleasure of meeting have one commonality – none of them have time. So, I would say, find an advisor that you trust, who will take time to work with your schedule, and educate you on planning, and continue to keep on top of your financial planning needs.

What is your definition of good financial standing?

When your financial assets are generating enough income to cover your basic living needs.

What are your career goals? Life goals?

My career goals are to always keep learning and growing. I believe, regardless of what industry you’re in, that you need to adapt or become irrelevant. Whether you be a Chef or you be a financial advisor, be the best, and always push yourself to be better. You are your only competition, but what legacy do you want to leave? For me, I want my kids to believe that they can do anything and never to fear challenge. The only fear I have is to leave before I’ve had an opportunity to try everything I’d like to experience.

Name one chef you would like to meet.

Only one?!!! Well, that seems so unfair! Well, it’d probably be Emeril Lagasse, because he just seems so lovable.

How did you find Chef’s Roll and what urged you and your team to reach out?

Chef Shirley Chung, my buddy, introduced me to Chef’s Roll when she learned about my Chef Book study.

What’s next for you?

You’ll have to follow me to find out! Youtube and Twitter @sungroupwp!

Learn more about Financial Advisor Winnie Sun on her Chef’s Roll Industry profile.
Are you a Chef, Culinary Photographer, Craft Mixologist, Food Stylist, Food Blogger, Farmer, or other Culinary Professional?  Join & be featured on our network HERE