Korean Young Chef, Kyu Lyn Kim Discovers the Art of Kimchi sauce at Contemporary Portugues Restaurant, “Mesa by José Avillez” of Grand Lisboa Palace Resort Macau

Kyu Lyn Kim(Korea Young Chef Team), a rising young chef from Korea, had a brief but impactful experience at Mesa by José Avillez, one of Macau’s most celebrated destinations for Contemporary Portuguese cuisine.   The Korea Young Chef Team (KYCT) is a student-led culinary volunteer NGO founded by Kyu Lyn Kim with the mission of promoting the excellence of Korean cuisine to the world while fostering diverse culinary experiences and the joy of cooking.  With the support and mentorship of many senior chefs, KYCT brings together passionate middle and high school students who operate the organization autonomously, sharing their skills, creativity, and love for food through meaningful culinary and community-focused activities.   Mesa by José Avillez is located on Level 3 of the world’s only THE KARL LAGERFELD MACAU. The restaurant centers on the concept of “Casual Fine Dining” under the global gastronomy leader SJM Resorts, S.A. It carries forward the culinary philosophy and legacy of renowned Portuguese chef José Avillez, who is widely celebrated as the first chef in Portugal to earn two MICHELIN stars in Lisbon.   Under his vision, the restaurant has established itself as one of the Macau’s leading fine-dining destinations, earning numerous prestigious accolades, including the 2025 Forbes Travel Guide Five-Star Restaurant award.   On this day, Kyu Lyn Kim, a member of Korea’s Junior National Culinary Team and captain of the Korea Young Chef Team(KYCT), visited Mesa by Jose Avillez, where Head Chef Herlander Fernandes graciously offered her a casual walkthrough of the kitchen as a courtesy. During her visit, Kim was able to learn how to make a special emulsion recipe incorporating kimchi, Korea’s iconic fermented dish, for the restaurant's signature dish, "Tuna Tartare Cone."   José Avillez spoke about the essence and defining characteristics of Portuguese cuisine: “Portuguese cuisine is deeply rooted in simplicity, memory, and the quality of its products. Its defining characteristics include purity of flavor, respect for ingredients and an emotional connection to food. Essential elements are olive oil, garlic, herbs, acidity from vinegar or citrus, the sea, and time. Authentic Portuguese dining is about honesty, not excess.”   Herlander Fernandes also shared his perspective: Portuguese cuisine is incredibly diverse, varying from region to region and reflecting a strong sense of place. In the interior and north, you will find bolder, comforting flavors from long simmered stews, preserved or cured meats, and hearty roasts. Along the coast, the cuisine is more delicate and vibrant, featuring fresh seafood, summer vegetables, herbs, and bright citrus notes… Overall, it’s deeply rooted in the Mediterranean tradition, utilizing olive oil, garlic, onions, herbs like coriander, bay leaf, and parsley, while also enriched by global influences from Portugal explorations, including spices like piri-piri, cinnamon, clove, and paprika.   Junwoo Lee, Team Director of Korea Young Chef Team, says: “This meeting between chefs from two different countries holds great significance, as it highlights the potential harmony between Portuguese cuisine and Korean kimchi.”   Chef José Avillez shared a heartfelt message:   “My advice to young aspiring chefs is simple: Be patient, be disciplined, and stay curious. Respect the craft, the people you work with, and the ingredients you touch. Success takes time, and there are no shortcuts worth taking. Cook with honesty, and never forget why you started.”   Chef Avillez also shared invaluable insights from his own experience, offering guidance to young chefs on topics such as accommodating guests with allergies, the characteristics and traditions of Portuguese cuisine, and the mindset young chefs should cultivate.   Head Chef Herlander Fernandes added his own words of encouragement:   “Stay focused on your objectives, don’t rush, or skip essential steps. Respect tradition while remaining open to innovation. Choose your mentors wisely, as they shape your path more than anything else. This industry rewards patience, persistence, and consistency. Take your time to climb, build real skills in the field, and the results will be rewarding. Keep the passion alive, and enjoy every stage of the journey - we only live once.”     Reflecting on the experience, Kyu Lyn Kim shared:   “Through the teachings of these two chefs, my dream has changed—from becoming a ‘great master chef’ to becoming a ‘chef worthy of respect.’ I am sincerely grateful for their invaluable guidance and for their encouragement of young Korean chefs.”   She added that she plans to continue seeking wisdom from outstanding chefs around the world together with fellow members of the Korea Young Chef Team.   The full and detailed interview in which the two master chefs share their insights with Korea’s young chefs can be found on the official website of the Korean Young Chefs Team, at www.kyct.co.kr   This remarkable moment— sparked by a single heartfelt letter written by a young and sincere Korean chef—has evolved into a meaningful connection uniting world-renowned culinary masters.     It is being recognized as an exemplary moment within the culinary world, and global attention is now focused on whether this meeting will further amplify international interest in K-Food and K-Chefs.    정현식 기자contemporary restaurant korean cuisine portuguese chef korea young

2026.01.28. 22:00

Korea Cooks Federaation (KCF) Appoints Young Chef Kyu Lyn Kim as the Youngest-Ever Member of the Junior National Culinary Team

The Korea Cooks Federation (KCF) announced on January 8, 2026, that Kyu Lyn Kim, a second-year student at Jamsil Middle School and a member of the Korea Young Chefs Team, has been selected as a member of the Junior National Culinary Team, becoming the youngest appointee in the history of Korean cuisine.   The Junior National Culinary Team, organized by The Korea Cooks Federation (KCF), traditionally consists of students from high school, university, and the general division. Candidates are selected through a rigorous application process based on submitted resumes, professional certifications, and competition records, with only nine members chosen nationwide each year.   Kim, a general middle school student, emerged as a remarkable talent in the Korean culinary scene in May 2025. Since then, she has competed in numerous domestic and international culinary competitions, consistently setting new records as the youngest award recipient in each event. Her rapid rise has earned her recognition as a leading figure among Korea’s young chefs and the nickname “genius girl chef.”   Mr. Jaeyong Kim, Secretary General of the Korea Cooks Federation (KCF), stated:   “The Junior National Culinary Team has traditionally been composed exclusively of high school students. Kim’s appointment as a junior national team member at just 14 years and 5 months old is officially recognized as the youngest selection in the history of Korean cuisine.” With this appointment, Kim continues her streak of record-breaking achievements into 2026. Mr. Seongjin Cho, Head Coach of the Junior National Culinary Team, explained the decision: “Based on Kim’s exceptional performance and competition results in 2025, her growing international influence, her serious and focused approach to cooking, and her outstanding ability to respond under pressure, we concluded that she fully meets the standards required of a national team member. Despite her young age, we confidently selected her for the team.”   Mr. Junwoo Lee, Director of Yangjae Chef School, who discovered and has mentored Kim, added:   “Kim is an exemplary and highly disciplined student. Thanks to her influence, we are seeing an increasing number of elementary school students dreaming of becoming chefs. This is a very positive sign for the future of Korean cuisine, and we hope her appointment will inspire the emergence of many more talented young Korean chefs.”   Under the intensive training of Head Coach Seongjin Cho, Kim will compete as a Junior National Culinary Team member for the first time at the 2026 International Culinary & Pastry Competition, scheduled to take place in May 2026.   The competition, which attracts more than 4,000 participants, is the largest culinary event of its kind in Korea. Kim first competed in the event in 2025, where she captured widespread attention by winning a silver medal as the youngest participant in the competition’s history. As 2026 begins, global attention is now focused on whether Kyu Lyn Kim, representing Korea’s next generation of chefs as a Junior National Culinary Team member, will be able to surpass her previous achievement and fulfill her unfinished silver-medal challenge on the same stage.      정현식 기자national member junior national korean cuisine korea young

2026.01.11. 17:14

Manmin Central Church Hosts K-Food Event

More than 110 guests from across the globe gathered at Manmin Central Church, led by Senior Pastor Soojin Lee, on August 3 for a vibrant K-Food experience, discovering the art of Korean cuisine just a day before the church’s annual summer retreat. The event welcomed participants from countries such as Japan, Thailand, Singapore, Malaysia, Indonesia, Mongolia, Colombia, Peru, Kenya, and Moldova.   This year’s event, now in its second year, featured a generous spread of gimbap, tteokbokki, eomuk (Korean fish cake) soup, and cup noodles.   For many, the highlight was learning how to roll their own gimbap — a staple Korean dish made with rice, vegetables, and protein wrapped in seaweed. “It tastes so much better when I make it myself!” exclaimed one participant, beaming with pride after trying their creation. Despite the unfamiliar techniques and ingredients, the room quickly filled with laughter as guests helped one another and shared their creations.   Tteokbokki is a popular Korean street food made with chewy rice cakes in a spicy and slightly sweet gochujang-based sauce.   Wiyada from Thailand shared her thoughts, saying, “Making gimbap myself was much easier than I expected. I’d love to teach others how to make it when I return to Thailand.”   Pastor Dhany Satrianto, who joined the event with his wife from Indonesia, said, “Korean dishes like gimbap and tteokbokki were so delicious—I definitely want to try them again next time.”   Patricia Nieva from Peru smiled as she said, “The process of making gimbap was fascinating. It wasn’t difficult, so I had fun making it and really enjoyed the taste.”   The church organizers stated that the program aimed to foster cultural understanding and provide a hands-on introduction to Korean cuisine to the international community. “We wanted our guests to experience Korea not just by watching, but also by doing,” the church said in a statement. “It was moving to see their excitement, and we’re committed to continuing cultural programs like this.”   The K-Food workshop is part of the Church’s broader initiative to create immersive cultural experiences for its growing network of international members.   The experience of international guests making Korean food themselves has proven to be an effective way to deepen understanding and appreciation of Korean culture. This hands-on program organized by Manmin Central Church can play a significant role in the globalization of K-Food and in promoting cultural exchange. In particular, this event is seen as a strong example of grassroots cultural diplomacy.    정현식 기자central church central church food experience korean cuisine

2025.08.03. 23:34

Chef Soojin Shines in New York, From Jean-Georges to Oiji Mi Leading the Globalization of Korean Cuisine

Chef Soojin has recently returned to Korea after building a stellar career at Michelin-starred restaurants in New York. Known for his significant contribution to the globalization of Korean cuisine, Soojin is a rising star in the culinary world.   After graduating high school, Chef Soojin gained experience at the Imperial Palace Hotel and pursued his dreams by studying English diligently during his military service. His hard work paid off when he was admitted to the Culinary Institute of America (CIA), a prestigious culinary school in New York, where he further honed his skills with passion and dedication.   Upon graduation, Chef Soojin earned an opportunity to work at Jean-Georges, a Michelin two-star restaurant operated by the world-renowned chef Jean-Georges Vongerichten. Starting his training at Nougatine at Jean-Georges, Soojin's diligence and talent caught the attention of Mark Lapico, the restaurant’s executive chef. Within just a year, Soojin was promoted to a full-time chef at the Michelin two-star Jean-Georges.   Reflecting on his time there, Chef Soojin recalls experiencing the precision and perfection of New York's fine dining scene, where even a one-gram deviation was unacceptable. For him, Jean-Georges was his "dream job" and the first Michelin-starred restaurant where he gained invaluable experience.   After three years at Jean-Georges, Chef Soojin embraced a new challenge by joining the Korean restaurant Oiji Mi in New York. Located in the Flatiron District of Manhattan, Oiji Mi is a Michelin-starred restaurant that reinterprets traditional Korean cuisine into modern five-course meals, gaining widespread acclaim for both its dishes and interior design.   As the chef of Oiji Mi, Chef Soojin played a pivotal role in promoting Korean cuisine globally. Oiji Mi is also a hotspot for celebrities, including Hollywood actress Lucy Liu and Korean stars Son Tae-young and Kwon Sang-woo. During a YouTube filming with model Hong Jin-kyung and Son Tae-young, Chef Soojin prepared an exquisite course menu, starting with scallop mulhoe and beef tartare with caviar donuts, followed by oyster bossam, striped mackerel, lobster bibim-guksu, sea urchin rice, aged duck, and wagyu. The dishes were praised for their refined reinterpretation of Korean cuisine, with Hong Jin-kyung commenting, "This food isn’t just about presentation; it truly tastes incredible."   Last year, SK Group Chairman Chey Tae-won hosted a "Korean Night" event at Oiji Mi, inviting United Nations (UN) ambassadors to experience Korean cuisine. Under Chef Soojin's direction, the event featured signature dishes such as beef tartare, flower galbi with sea urchin rice, and glutinous rice donuts, which received rave reviews.   Despite his success in French cuisine at Jean-Georges, Chef Soojin chose to pursue Korean cuisine. He explained, “Although I have never formally studied Korean food, it’s what I do best. Having spent 25 years in Korea, eating the food and experiencing the culture, I wanted to use the techniques I learned at Jean-Georges to present Korean cuisine in diverse and innovative ways.”   After a successful tenure at Oiji Mi, Chef Soojin has now returned to Korea. With his experience from Michelin-starred restaurants like Jean-Georges and Oiji Mi, expectations are high for his next chapter. The culinary world eagerly awaits how Chef Soojin‘s dream of promoting Korean cuisine globally will continue to unfold.    박원중 기자 ([email protected])globalization georges korean cuisine chef jean new yorks

2024.12.23. 20:24