In the five years before I came to Australia, I did what a lot of young,
ambitious Chefs in Korea do, which is to focus on Western cuisine. After this I
decided to move overseas where I could pursue this further. Since moving to
Australia, in 2009, I have worked at some of the best restaurants in Australia
as Sous Chef, including” The Bridge Room, Magill Estate and Momofuku Seibo. I
was also invited to work at Noma Australia’s Sydney pop-up.
Have you always wanted to be a Chef?
I have always loved making food for family and
friends. I started to cook at home naturally because of my Mother; she is a Chef
as well and I was always her assistant.
would you define your style?
While I grew up in Korea and my Mother was a Chef,
much to her disappointment I have always preferred western food. Here in
Australia I have been exposed to many different cuisines and ideas, and I
incorporate all of these in my dishes. I think it’s really important that my
food connects with everyone that dines in our restaurant; I want my dishes to
have elements that will resonate with diners reminding them of great meals and
times they have had in the past.
is your feature flavour these days?
I wouldn’t pick just one flavour, however I love simple
On time, every time, all the time.
Your greatest culinary inspirations/influences:
I would say Tony Carroll is my mentor both in and
out of the kitchen. As a strictly culinary influence, I would say Ross Lusted.
He is an artist and I learned a lot about culinary arts from him.
do you love about this business?
Working as a team.
ingredient you can’t live without?
Salt, the most important ingredient.
‘eyebrow raising’ menu item?
Beetroot, beetroot, beetroot. I can’t tell you more
about the dish… it’s a surprise.
pudding with sea butter.