Jaeho Jung

Chef Jaeho Jung's culinary philosophy is deeply rooted in his ambition to present the multifaceted culture and diverse flavors of Korea to a discerning Viennese audience. His restaurant, Addiert, serves as a meticulously curated "chef's table," an immersive stage where guests are invited to experience authentic yet contemporary Korean fine dining. Jung, alongside his wife Jungyun Kim, believes in a holistic reflection of Korea, importing nearly every element from the Korean peninsula – from bespoke ceramics and soaps to even his grandmother's deeply fermented paste, imbuing the space with an undeniable sense of place and heritage. At the heart of his flavor profile lies the "Jang Trio" – Doenjang, Gochujang, and Ganjang – three fundamental fermented ingredients that form the backbone of many dishes, often sourced with exceptional provenance, such as an 18-year-old Doenjang matured in his mother's Korean garden. While honoring these traditional cornerstones, Jung fluidly integrates European influences, refined during his extensive international experience at establishments like Le Doyen in Paris and Steirereck in Vienna. This approach is not merely fusion but a thoughtful "addition" of experiences from both Korea and Austria, aiming for a sophisticated lightness and a pure, balanced expression of ingredients. His vision extends beyond the plate to foster warmth and exchange, planning future collaborations with guest chefs, reinforcing a communal and evolving culinary narrative. Chef Jaeho Jung's technical mastery is characterized by a precise, calm, and intensely focused methodology, transforming elaborately conceived courses into culinary artworks. His kitchen operates with the quietude of a high-performance laboratory, where every gesture and step is meticulously executed, often observed by guests at the intimate chef's table. Fermentation stands as a cornerstone of his technical repertoire, with the "Jang Trio" – Gochujang, Doenjang, and Ganjang – not just flavor agents but foundational elements skillfully integrated into a spectrum of dishes. His approach to flavor and plating balances authentic Korean intensity with sophisticated European refinement. Dishes exhibit a sophisticated lightness and puristic presentation, where vibrant flavors are precisely balanced. The culinary journey might commence with a delicately arranged **Wachtelei auf Farnspitzen, Meeresalgen und Perillaöl**, showcasing his finesse with delicate ingredients. His **Gochuchang-Ceviche von der Forelle mit Grapefruit-Sabayon** exemplifies his ability to elevate traditional Korean spice with bright, acidic notes and luxurious textures. Innovation shines in creations like the **Sauerteigbrot-Eis auf knusprigem Reis, Olivenöl und Malzessig**, a surprising and delightful intermezzo combining dessert and bread service. Other notable dishes include the savory **Gochujang-Donut mit Chorizo** and the artfully crafted **Mandu vom Zander, gefüllt mit Tofu und Kimchi, in Daikon-Sud**, demonstrating his meticulous attention to both flavor complexity and visual appeal. Jung's plating is consistently decorative and thoughtful, ensuring the aesthetic pleasure matches the culinary depth.

Career

• Chef (experience) at Steirereck, Vienna
• Chef/Co-owner (pop-up) at Asiana Prjkt, Vienna