A kitchen bathed in soft light, flames roaring beneath the stove, and the rhythmic symphony of clattering utensils—within this space, time accumulates in layers. For 37 years, Chef Kim Sung-il of La Yeon has devoted himself to Korean cuisine, shaping the nation’s fine dining landscape. Along the path he has walked, countless young chefs have followed, guided by his shared wisdom and experience.
In 2025, Chef Kim Sung-il was honored with the MICHELIN Mentor Chef Award. This accolade added a new title to his name, yet he remains humble:
"A mentor is not just someone who teaches but someone who learns and grows together," he reflects.
Despite having paved the way for the next generation, he continues to stand at the heart of the kitchen—learning, evolving, and passing down his craft.
A Legacy of Knowledge, A Philosophy of Growth
Cooking is more than mastering technique. Each dish is not merely a sum of its ingredients but a culmination of a chef’s philosophy, experiences, and dedication. As this knowledge is passed down, it weaves new stories, creating an unbroken lineage of culinary evolution.
Throughout his career, Chef Kim has not only deepened his understanding of Korean cuisine but has also nurtured young chefs, ensuring they have the support they need to grow. He firmly believes that gastronomy is a shared journey—one that flourishes through collaboration and mentorship.
Though now officially recognized as a "mentor," he insists that his own learning is far from complete. His mission is twofold: to uphold the essence of Korean cuisine while exploring its ever-expanding possibilities, and to pass on his insights to the next generation.
As MICHELIN’s 2025 Mentor Chef, his journey of cooking, learning, and inspiring continues.
A Celebration of Craft and Commitment
The MICHELIN Mentor Chef Award is proudly supported by Blancpain Korea, a brand that shares the same pursuit of excellence. At the award ceremony, Blancpain Korea’s Brand Manager, Choi Won-ho, shared his thoughts:
"Blancpain and the MICHELIN Guide share a profound respect for craftsmanship, history, and the relentless pursuit of perfection. Founded in 1735, Blancpain has embraced ‘Art of Living’ as its core value, collaborating with the MICHELIN Guide for years to advance gastronomic culture.
In that spirit, it is an honor to present this year’s MICHELIN Mentor Chef Award alongside the MICHELIN Guide. We sincerely congratulate Chef Kim Sung-il on his achievement and look forward to seeing his continued growth and inspiration in the culinary world. May this recognition serve as encouragement for all chefs to pursue excellence in 2025 and beyond."
Congratulations on receiving the MICHELIN Mentor Chef Award. How did you feel when your name was called?
This year marks my ninth time attending a MICHELIN event, yet every time my name is called, the nerves are just as intense. In that moment, time seemed to freeze, and when I heard my name announced, my mind went completely blank. "Is this award really meant for me?" I wondered.
It was a surreal realization—that perhaps I have, in some way, made a meaningful impact on others in this industry.
What does this award mean to you? Do you feel any added pressure?
To be honest, my first thought was, "I must really be getting older now." (laughs) I’ve spent decades in hotel kitchens, but receiving an official title as a "mentor" still feels surreal.
At the same time, it reinforces my commitment to continuous growth. If I am to guide younger chefs properly, I must keep learning and evolving myself. It’s not just an honor—it’s a responsibility.
Has this recognition changed your approach to mentoring and leading your team?
I have always valued creating a collaborative and supportive environment for younger chefs, but receiving this award has made me even more mindful of fostering warmer and more thoughtful communication. As the saying goes, “The more a rice plant ripens, the lower it bows.” I believe it is essential to ensure that young chefs feel comfortable approaching me.
While I recognize that my words as a senior chef carry weight and influence within the team, I also strive to cultivate an open-minded atmosphere where everyone feels encouraged to share their ideas. This is not just my approach—it is a philosophy I share with Chef Cha Do-young, who works alongside me at La yeon. We both emphasize that, when guiding younger chefs, the most important goal is for all team members to collaborate freely and refine each dish to achieve the best possible flavor.
I constantly remind myself to act with thoughtfulness and responsibility, ensuring that my words are not simply advice but valuable learning opportunities for those who work with me.
What has been the most rewarding part of mentoring young chefs? And what has been the most challenging?
The greatest reward is witnessing their growth—seeing them bring unexpected creativity to menu development or refining skills in ways that even surpass my expectations. Moments like these reaffirm why I mentor.
The biggest challenge? When a chef struggles to improve despite repeated guidance. It can be disheartening, but I believe in persistence. Rather than giving up, I make a conscious effort to provide additional support and opportunities for them to succeed.
Who has been your greatest mentor?
It’s impossible to name just one person. I’ve spent 37 years in hotel kitchens, working alongside countless senior chefs and colleagues. Every single one of them has shaped me in different ways, and their collective wisdom has made me the chef I am today.
What advice would you give to the next generation of chefs?
The most important quality is the will to learn. No matter how exceptional a mentor may be, their teachings are meaningless if the student lacks the drive to absorb and grow.
I also believe that integrity in cooking is essential. Just as a dish is built from careful layers of technique, honesty must be at the foundation of every step. Even when ingredients are scarce or conditions are challenging, chefs must remain true to their craft—only then can they create truly exceptional cuisine.
Do you have any plans to expand your mentorship efforts?
While I don’t have a formal mentorship program in mind, I do plan to engage more actively with young chefs. I’m particularly focused on understanding and adapting to the perspectives of Gen Z chefs.
This generation is bold, opinionated, and eager to carve their own paths. Rather than imposing traditional methods, I want to mentor in a way that resonates with them—using a language and approach they can relate to. My goal is not just to teach cooking techniques but to foster teamwork, leadership, and culinary philosophy.
The MICHELIN Mentor Chef Award is both an honor and a new challenge for Chef Kim Sung-il. In the culinary world, learning and teaching are never one-way streets—they are a continuous exchange.
"I will continue to uphold the essence of Korean cuisine while striving to positively influence the next generation of chefs."
His dedication, wisdom, and passion will no doubt continue to inspire many more chefs in the years to come.
