Sun-Ok Kim

META/ KIMME

Sun-Ok Kim, who is currently owner chef of , which is located in Singapore is promising chef in Asia. He has a natural flair for melding Eastern and Western flavors, and he does it with finesse and great showmanship. He moved to Australia to study culinary skills and graduated from Le Cordon Bleu Sydney. After working at in Sydney, he decided to move to Singapore which is hub of Asian gastronomy. In Singapore, he worked at which is Michelin 2-starred restaurant in Singapore. And finally, he could open his own restaurant, , and and as an owner chef of , he made his restaurant Michelin 1-starred restaurant with his specialty of French cuisine.

How did you feel about joining JFWF 2019?

Thank you for being with chefs from various countries in Jeju to cook together. A lot of inspiration was a good experience.

What is the most important factor in cooking?

I think harmony is the most important thing in cooking. It is important to maximize the characteristics of each food ingredient, but I think that each food ingredient can harmonize with each other to create a new experience.

Any advice for those who dream of a chef?

Ever since I became a chef, I’ve been thinking about cooking. Even on vacation, they constantly explore food inspirations and research tableware. I hope you continue your interest in cooking and passion everywhere.

CHEF RECIPE

40 Hours Slow Cooked Korean Beef Short Rib, Shitake Puree, Pickled Shitake, Fried Buckwheat