Park Jae-hyuk is a seasoned journalist who has provided comprehensive coverage of South Korea's corporate dynamics, economic policies, industry challenges and the global positioning of Korean companies. Based on the articles he has written since joining The Korea Times in 2016, his investigative approach has helped readers understand corporate governance, economic trends and business strategies shaping South Korea’s economy.
INTERVIEW Why did New York's top chef return home?
Chef David Lee grills meat at the Meat Cuisine restaurant in Seoul in this file photo. Courtesy of S Food
By Park Jae-hyuk
By Park Jae-hyuk
A Korean chef, who has worked at several Michelin-starred restaurants in New York since 2005, recently returned home allowing gourmands in Korea to enjoy various unique meat dishes.
The chef is David Lee, who joined the Meat Cuisine restaurant in southeastern Seoul as its head cook.
The chef, who introduced modernized Korean food to American customers, said he has now begun acquainting Korean diners with global food industry trends.
“Unlike the past when I left for the United States, Korea has opened its doors to international cuisine and chefs are viewed in a positive light. This is why I wanted to work in Korea,” he said at his restaurant, during a recent interview with The Korea Times.
“I have selected some similar features of dishes from Korea, America and Europe for familiarity. I have been trying to come up with interesting dishes beyond the authentic and classical.”
During the interview, Lee seemed to be optimistic about his new challenge. However, it was not easy for him to make the decision to return to Korea.
“I was concerned about my decision, because my wife and children have U.S. citizenship,” he said. “I was also worried about my first career in Korea.”
What moved the chef specializing in meat dishes was the distinguishing feature of the Meat Cuisine's operator, S Food.
“I began trusting in the company, after being made aware of its continuous efforts to introduce a variety of quality meat products to Korea,” he said. “Also, it was a good opportunity for me to work with a larger company with various backup departments.”
According to the chef, Meat Cuisine uses meat from farms that are certified by Johncook Deli Meats, a delicatessen brand of S Food. It uses antibiotic-free Korean beef from Sulsung Farm and Korean pork from Sungwoo Farm that puts pigs out to pasture. Iberico pork from Spain is also used in the restaurant.
Lee, who is busy keeping up with the year-end demand, said he will continue to work with S Food to introduce various foods to Korea.