Ahn Jae-hee

Chef Son Jong-won views cooking not merely as food preparation but as a profound art form and a deliberate act of storytelling. His gastronomic philosophy is encapsulated by the motto "evolve," reflecting a continuous commitment to growth and improvement, both personally and culinarily. He believes fine dining transcends culinary excellence, creating an extraordinary dialogue with guests through meticulously crafted dishes, attentive service, and immersive ambiance, transforming special occasions into unforgettable memories. His approach champions originality and uniqueness, stemming from constant questioning, learning, and disciplined preparation, rather than direct external influences. He finds his most consistent inspiration within the kitchen itself and through heightened sensory awareness in daily life. Seoul, his birthplace and cherished city, is an essential ingredient in his culinary journey; he aspires to create dishes uniquely reflective of the city, offering tastes unavailable anywhere else. At Eatanic Garden, Chef Son explores Korea's rich culinary heritage, innovating for the future while preserving tradition through new interpretations. L'Amant Secret, conversely, focuses on French techniques applied sustainably, with a particular emphasis on vegetarian dishes and ingredients from its rooftop garden. He boldly challenges traditional Korean culinary methods, reinterpreting local ingredients with global techniques to create an "innovative cuisine" that aims for truly novel dishes, encouraging diners to shed preconceived notions about Korean food. Furthermore, he orchestrates a holistic dining experience that engages sight, taste, and even sound, through curated playlists and detailed menu explanations, ensuring every aspect contributes to the guests' pleasure and comfort. Chef Son's technical style is characterized by a blend of French techniques and global cooking methods applied to local Korean ingredients. He emphasizes disciplined, long-duration preparation, whether it's for days-long summering of sauces or intricate processing of fish and meats. His approach to flavor and plating is driven by a desire to create dishes that encapsulate the contemporary spirit of Seoul, aspiring for creations that are entirely novel and 'never been seen before,' while elevating meaningful moments for diners. He meticulously considers the narrative and aesthetic of each dish. His signature dishes include: * **Small Bites of Namsan Trail (L'Amant Secret):** A welcoming course offering delicate, nibble-sized interpretations of popular Korean street foods, such as roasted chestnut choux with smoked Lapsang Suchong tea purée; ice cream and caviar on smoked and fermented cream; tornado potatoes stuffed with black truffle and Comte cheese; mini gimbap stuffed with egg salad and confit anchovies; and foie gras candies aged in persimmon vinegar. * **Caviar and Eggs (L'Amant Secret):** A dish that has evolved through multiple iterations, currently featuring fresh eggs, thinly sliced green onions, chives oil, smoked flatfish, sabayon sauce, a generous layer of Ossetra caviar, and fermented lemons, presented elegantly on a 'Fleur' plate by French porcelain artist Jacques Pergay. * **Abalone in a beef dish (Eatanic Garden):** An innovative take where thinly sliced abalone is layered on sliced beef to mimic marbled meat, then charcoal smoked to impart a unique juiciness and light flavor.

Mentored by Corey Lee.