Chef hooni kim biography
Chef Hooni Kim was born in Seoul, Korea but has resided in New York City for over 30 years.
Chef Hooni Kim trained at Daniel and Masa before opening Danji, the first Michelin-starred Korean restaurant in the world, and Hanjan....
Kim'C Market Chef Series: Chef Hooni Kim
We open our chef interview series with chef Hooni Kim.
Chef Hooni Kim trained at Daniel and Masa before opening Danji, the first Michelin-starred Korean restaurant in the world, and Hanjan. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that feeds orphans and trains them to become cooks.
At Meju, his newest restaurant that has one Michelin star, he cooks jang-based Korean cuisine and passionately shares his knowledge about wild fermentation.
Meju is like his lecture hall with authentic and healthy Korean food. Here's our conversation with the chef.
Chef Hooni Kim, the first Michelin-starred chef in Korean cuisine, trained at Daniel and Masa before opening Danji and Hanjan.
When and why did you decide to become a chef?
I became a chef quite late relative to others. I was attending medical school in my late 20’s and was having trouble with my health due to stress.
I actually hated medical school and the stress was making me physically sick. I took a year sabbatical to clear my head a
