In-Ho Kim

Maison Glad Jeju

In-Ho Kim is the executive chef at the Maison Glad Jeju and adjunct professor of the Jeju University department of Food Science and Nutrition. He went to graduate school at Jeju International University and majored in food Science and Nutrition. He started hotel work with Holiday Hotel and now he is charged of Maison Glad Jeju’s representative buffet , Banquet, and Bakery. He is a pupil of the first Master of Traditional Food of Jeju, Ji-Soon Kim who participated in the Jeju Food and Wine Festival together. He tried a variety of trendy dishes based on remarkable understanding about Jeju’s ingredients. Also, he set a high value on not only flavor but also nutrition balance. In addition, he has proactively informed Jeju’s dietary culture, Jeju’s traditional foods, and rite-of-passage of foods.

How did you feel about joining JFWF 2019?

It was an honor to participate in the best event with the best chefs, and it would be in line with the purpose of giving the opportunity to even underprivileged teenagers who dream of becoming chefs.

What is the most important factor in cooking?

an understanding of food ingredients The question of how to combine food ingredients to create the best taste begins with understanding the characteristics of the ingredients. That’s how much you need to know about food ingredients, right?

Any advice for those who dream of a chef?

First, you have to be desperate. You don’t just see the fancy chef on the outside, you have to be desperate for cooking, and if you walk along that street, you’ll have your own weapon to compete with others. You have to constantly develop yourself.


Barley Risotto with Roasted Jeju Snapping Shrimps & Flatfish