Chefs Gregoire Michot and Jeon Jio are the unlikely best friends pursuing the mastery of charcuterie at MICHELIN Plate L’Impasse 81.

Chef Sim Min-gyun of newly minted MICHELIN Plate restaurant Chez Simon conveys happiness and warm memories through his cooking philosophy.

The chef of MICHELIN Plate French restaurant Épanoui shares his culinary philosophy, the ups and downs of a chef’s life, and his hopes for the post-pandemic future.

At ‘Table for Four’ by chef Kim Sung-woon, diners can enjoy the 'Local Dining' made by fresh ingredients from Taean, where is known for its clear seas, unpolluted soils, coastal flora, tidal flats, coasts, and white sand. Chef Kim shared us his cooking philosophy and this season’s delicious grilled webfoot octopus.

Look forward to seafood and pasta specialties at newly minted MICHELIN Plate bistro Jae, where Chef-Owner Lee Jae-hun tells us about his life as a chef

Japanese kaiseki restaurant Muni received 1 Star in the MICHELIN Guide Seoul 2021. Chef Kim Dong-wook reveals his philosophy of fullness in simplicity and how he became a sake sommelier.

This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.

With a culinary philosophy to continually evolve, L’Amant Secret’s creative interpretation of special dining experiences has led it to a new 1 Star listing in the MICHELIN Guide Seoul 2021. Chef Son Jong-won shares the moment with us.

Hansikgonggan’s chef Cho Hee-suk is the recipient of the MICHELIN Mentor Chef Award. She recounts her culinary journey as acolytes pay tribute to the godmother of Korean cuisine.

Contemporary restaurant 7th Door strives to interpret the DNA of Korean cuisine through expert ageing and fermentation techniques. Chef-owner Kim Dae-chun recounts why he felt overwhelmed on receiving the restaurant’s first MICHELIN Star in the MICHELIN Guide Seoul 2021.

Blancpain is a global partner with the MICHELIN Guide, sharing enterprising values with the MICHELIN Young Chef under the motto "Innovation Is Our Tradition"

In the fifth edition of the MICHELIN Guide Seoul 2021, two of four new One-Star restaurants are serving Japanese cuisine including Mitou. Chefs Kwon Young-woon and Kim Bo-mi delve into the intricate philosophy behind their food.

Recipients of the new MICHELIN Green star in the MICHELIN Guide Seoul 2021, A Flower Blossom on the Rice and Hwanggeum Kongbat, share their sustainability ethos.

Three of Seoul’s celebrated MICHELIN-star restaurants have developed a three-course "MICHELIN MEAL BOX" to cater to the growing demand for environmentally friendly and healthy food.

Park Su-kyoung, CEO of popular barbecue restaurant Geumdwaeji Sikdang, tells us why she loves camping and shares her own recipe for a special sauce to make your campsite barbecue all the more enjoyable.

As part of our What Drives Me content series produced in collaboration with Genesis, we speak to chef Cho Eun-hee of one-MICHELIN-starred Onjium about inspiration, leadership and being the link to the past for the next generation.

Restaurateur Song Jung-eun of ‘A Flower Blossom on the Rice’ believes that you are what you eat. She tells her story of good food.

What do chefs do to relax outside of their kitchens? In this 3-part series, we look at the passions that drive Seoul’s top chefs. Terreno chef Carlos Shin tells us why he has always longed for the rural life — and how weekend retreats to his farm outside of Seoul help to recharge and inspire him.