AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Seungjoo Kim
Born:
No. When I turned to 19 and lived in a different place from my family, I had to cook for myself. I soon realised I loved food and cooking. Since that time, I wanted to be a Chef.
How would you define your style?
Modern Asian Food.
What is your feature flavour these days?
Fermentation, Healthy food.
Obsessive compulsive about?
Professionalism, cleanliness and presentation of dishes.
Your greatest culinary inspirations/influences:
Harold McGee, Thomas Keller, Grant Achatz and my Grandmother.
What do you love about this business?
I love it when people come to the pass and compliment the food and service. I love to introduce people to new flavours and see their reactions to what I create.
An ingredient you can’t live without?
Kimchi
Most ‘eyebrow raising’ menu item?
Mooloolaba prawn wontons, black tobiko, coconut miso bisque.
Signature dish:
Rice crusted beef ribs, Asian mushrooms, kumquat, Korean chilli sauce
Busan, South Korea
History:
I started at William Angliss Institute which is similar to TAFE, after completion I moved to Belgian Beef Cafe Bluestone and Eureka. I have also worked at Brisbane Royal on the Park before my head chef position here at Embassy XO.
Have you always wanted to be a Chef?
History:
I started at William Angliss Institute which is similar to TAFE, after completion I moved to Belgian Beef Cafe Bluestone and Eureka. I have also worked at Brisbane Royal on the Park before my head chef position here at Embassy XO.
Have you always wanted to be a Chef?
No. When I turned to 19 and lived in a different place from my family, I had to cook for myself. I soon realised I loved food and cooking. Since that time, I wanted to be a Chef.
How would you define your style?
Modern Asian Food.
What is your feature flavour these days?
Fermentation, Healthy food.
Obsessive compulsive about?
Professionalism, cleanliness and presentation of dishes.
Your greatest culinary inspirations/influences:
Harold McGee, Thomas Keller, Grant Achatz and my Grandmother.
What do you love about this business?
I love it when people come to the pass and compliment the food and service. I love to introduce people to new flavours and see their reactions to what I create.
An ingredient you can’t live without?
Kimchi
Most ‘eyebrow raising’ menu item?
Mooloolaba prawn wontons, black tobiko, coconut miso bisque.
Signature dish:
Rice crusted beef ribs, Asian mushrooms, kumquat, Korean chilli sauce