Chi Joon Hyuk

Chef Chi Joon Hyuk's culinary philosophy is a profound dialogue between his Korean heritage and the rich terroir of Vietnam. He views ONVIT as "an expression of his Korean roots with a voice shaped by Vietnam: a voice that’s still discovering, still connecting, and finally confident in its own clarity." His core ethos rejects the notion that fine dining relies on imported luxury, asserting instead that "true fine dining lies in the freshness of local markets, the quiet sophistication of gastronomic techniques and service, and the beauty of innovation—turning the ordinary into something unique and unforgettable." This translates into a commitment to "refined simplicity, depth, precision, and intention," aiming to create dishes that are "subtle, emotional, and full of attention and caring." His ingredient sourcing is meticulously localized, utilizing 100% Vietnamese produce to elevate Korean cuisine. He champions local seafood like Cat Ba slipper lobster and Phan Thiet octopus, alongside regional specialties such as sweet potato from Vinh Phuc, ST25 rice from Soc Trang, Muscovy duck from Hoa Lac, and beef tongue from Tam Dao. Chef Joon Hyuk's approach to ingredients is deeply intuitive, stemming from his belief that "the deeper your relationship with an ingredient, the more clearly it tells you how it wants to be used." This philosophy emphasizes understanding and transformation rather than invention, fostering a "meaningful cultural harmony" where Vietnamese ingredients acquire the spirit of Korean gastronomy, speaking "two languages at once." Ultimately, Chef Joon Hyuk's overarching vision for ONVIT is to redefine Korean fine dining in Vietnam, making it a "welcoming space where guests feel warmth and sophistication, as if stepping into a home." The restaurant's name, meaning "warm light," encapsulates this ethos of intimacy and connection. He aims to make ONVIT not merely a restaurant but a bridge, introducing the poetry of Korean flavors through familiar Vietnamese ingredients, and in doing so, tell "stories, connection, and cultural evolution." It is a coming-of-age for his culinary journey, where he expresses his soul and the soul of Korean culture, elevated by the richness of Vietnamese terroir. Chef Chi Joon Hyuk's technical mastery is rooted in his extensive international experience, having honed classical French techniques and embraced the Japanese "wabi-sabi" dining philosophy during his time at Abysse (a Michelin one-star French-Japanese restaurant in Tokyo), Japan, Canada, and the Philippines. At ONVIT, he meticulously applies these refined techniques to transform and elevate local Vietnamese ingredients, creating "cultural dialogues" on the plate. His approach to flavor is one of nuanced balance, often placing "high and low culinary culture in conversation on the same plate," such as his abalone congee with luxurious abalone and humble ST25 rice, demonstrating that "true flavor innovation doesn’t come from invention, but from understanding." Plating and presentation are intentional and artful, designed to highlight the natural flavors of each ingredient while contributing to an atmosphere of "elegant calm and cultural reverence." Dishes are crafted to be visually striking yet inherently sincere, ensuring that "every detail speaks without words." His legendary signature dishes exemplify this fusion: * **Chives Pie Tee with Octopus and Yuzu Miso**: An elevation of Vietnamese street food with precise technique and unexpected flavor pairings. * **Gochujang Tart with Foie Gras and Sweet Potato Foam**: A delicate balance of Korean heat and French richness. * **Abalone Congee**: A universally comforting dish reimagined with Vietnam’s prized ST25 rice and abalone liver sauce, described as "deeply Asian in soul." * **Beef Tongue Tteokgalbi**: Springy, rustic skewers of Tam Dao beef tongue served with Korean perilla mayo, Vietnamese herbs, a deep-fried backbone marrow ball, and smokey gochujang sauce. * **‘Mu Ni’ Lobster**: Featuring Cat Ba slipper lobster, this dish pulls Vietnamese seafood into Korean territory with ganjang, radish kimchi, and caviar. * **Muscovy Duck or Hanwoo Shortloin**: A premium Korean BBQ experience, transforming comfort food into fine dining, served theatrically from a trolley with Anseong rice in a Gamasot cast-iron pot, alongside delicate banchan including lotus root ssamjang and chive-bound greens. * **Sparkling Tomato Sorbet with Burdock Roots White Chocolate Ice Cream**: A dessert that embodies his philosophy, with ingredients "speaking their truth, wherever they’re from," balancing natural acidity and sweetness.

Career

• Owner Chef at ONVIT, Hanoi