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. Chef Sung Anh of two-MICHELIN-star Mosu explains how his family-first focus in life has shaped his decisions both in business and on the plate.

Here, Chef Roh Younghee of Michelin 1 Star Restaurant Poom shows us how we can enjoy gochujang-braised butterfish with seasonal greens in the comfort and safety of home.

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. L’impression chef Allen Suh explains why visiting local producers on his days off provides a rich source of inspiration for his culinary creations.

Contemporary Asian restaurant Benu opened in 2010 and was immediately regarded as one of the Bay Area’s best new restaurants and awarded two Michelin stars within its first year.

Chef Kim Namsung’s passion for Thai food can be traced back to a time when the cuisine was still virtually unknown in Seoul. He opens up about his goal to introduce Thai food to local diners, as well as his journey as a Korean chef cooking in the Thai culinary tradition.

Chef Lee Ji-won tells us what he thought when his classic French restaurant Aupres received its MICHELIN star for the very first time in the MICHELIN Guide Seoul 2020.

The Australian chef-owner behind newly starred restaurant EVETT came to South Korea for its ingredients, and stayed on to tell their stories to the world.

After an accident, Kim Eun-hee of MICHELIN Plate restaurant The Green Table had an awakening and found her calling as a chef. She opens up about her culinary journey.

We get the world's most celebrated chefs to recall what it was like when they got their very first MICHELIN stars.

You don’t have to import and use only French ingredients to be a French restaurant, says celebrated French Chef Yannick Alléno and his chefs at STAY Seoul.

US-trained Korean chef Allen Suh's restaurant L'impression debuted on the MICHELIN Guide Seoul 2020 with two stars. He shares his thoughts on his newest recognition.

Kim Byung-jin of the three-starred Michelin restaurant Gaon has a passion for Korean cuisine like no other. Inspired by dishes and flavors from ...

Frédéric Eyrier, chef de cuisine at Pierre Gagnaire à Seoul, joined the French contemporary restaurant in June, 2012, four years after it opened on ...

Lee Jong Guk is widely regarded as a pioneer of modern Korean haute cuisine. From the beautiful morsels of amuse bouche presented on delicate white ...

Kwon Woo Joong comes from a family of talented chefs. In the 1960s, when the now-ubiquitous English term “owner chef” was yet unheard of in Korea, ...

Perched on the scenic top floor of Arario Museum in Seoul’s historic quarter, Dining in Space is a modern classic French restaurant which received a ...

Let’s wind the clock back to 2007. There was a young aspiring chef, fresh out of the military and looking to travel abroad to study Western cuisine. ...

Yannick Alléno likes to question things. Why stick with one way when there is another that yields far better results? Then begins the inexhaustible ...