Haute Cuisine

Jeong-Hyun Ahn’s Wooriga

Jeong-hyun Ahn was originally an accomplished candle artist that fell in love with food. She used her artistic eye and cooking skills to make sumptuous wedding feasts. Her cooking motto is, “Food should please all 5 senses and be composed of ingredients that reflect the seasons.” Jeong-Hyun Ahn’s dishes are a reflection of the freshest available seasonal ingredients. Her plating arrangements appeal to the visual senses by using elements from nature such as flowers, leaves, and branches. Pierre Gagnaire has even praised her food.

The Naturalist

Ji-Ho Im’s Sandang

Ji-ho Im started out as the bohemian artist that wandered around the country. He supported himself by working odd jobs and learning from home cooks, farmers, and mothers. He built his restaurant, Sandang (which means “Mountain Village”) in the middle of the country and did everything his own way. He makes and grows many of his ingredients. His bold approach drew the world’s attention and chefs have come to watch and learn from him. His quote sums up his philosophy, “Food is the combined sum of art, medicine, and science.

Star Chef

Edward Kwon’s Edward Kwon

Edward Kwon was originally going to go to seminary school and become a priest before he discovered his talent in cooking. He has worked in many of the top restaurants in Seoul, the USA, and at the 5 star “Burj Al Arab Hotel” in Dubai. Celebrities such as George Bush and Madonna have praised his food. He recently returned to Korea to open a chain of restaurants and he is set to make his television debut on Korean TV. His motto is, “Be mindful over your senses and create using full concepts and new ideas.”

The Guardian

Bok-Ryeo Han

Bok-Ryeo Han harkened the renaissance of Korea’s Royal Court Cuisine through her work on the famous Korean drama, Daejanggum (Jewel in the Palace). Her mother was the last person officially trained by the King’s court and she passed this tradition to her. Bok-Ryeo Han is a selfless advocate of the tradition and she is the highest authority on the tradition. She has a school to train students and she is the only one that can approve restaurants that wish to be officially recognized as Royal Court Cuisine Restaurants. She was awarded the title of Korea’s Intangible Human Cultural Heritage #38. Her motto is, “I revived the memory of Royal Court Cuisine, so the legacy will not be forgotten.”