Sol Yoon

Chef Sol Yoon's culinary philosophy is deeply rooted in celebrating the exceptional quality of Australian produce, employing a rigorous approach honed in some of Sydney's most esteemed kitchens. Her vision for The Grill at The International is to showcase these ingredients through the transformative power of wood-fire cooking, aiming for dishes that are "smoky, charred and deeply flavoured." Her dedication to ingredient sourcing is evident in her patronage of places like Carriageworks Farmers Market, where she actively seeks out "beautiful produce" and values the direct connection with growers. This commitment underscores a belief in freshness and seasonality as the foundation of great cuisine. Beyond the ingredients, Yoon's philosophy is marked by a profound understanding of precision and technical mastery, developed during her tenures at culinary powerhouses such as Tetsuya's, Quay, and Lumi, following her formative years at the Park Hyatt in Seoul. This background has instilled in her a meticulous approach to cookery, where every element of a dish is carefully considered. Her advice to "season earlier than you think" because "Salt is not just flavour, it’s structure" highlights her fundamental grasp of culinary science and her belief in building flavor and integrity from the very beginning of the cooking process. She seeks to balance technical brilliance with emotive depth, creating dishes that are both refined and resonant. Chef Sol Yoon's signature approach is defined by an exquisite blend of technical precision and artistic flair, honed over years in demanding kitchens such as Tetsuya's, Quay, and Lumi. Her mastery is particularly evident in her deployment of wood-fire cooking, a technique she utilizes to impart profound "smoky, charred and deeply flavoured" characteristics to her ingredients. Yoon's style emphasizes the integrity of Australian produce, presented with a keen eye for both balance and visual appeal. Her initial menu at The Grill at The International features dishes that exemplify this, such as a delicate raw snapper invigorated with green apple and melon, and coral trout expertly cooked over the wood grill, showcasing the purity of the ingredients alongside the intensity of fire. While still early in her tenure at The Grill, these dishes highlight her commitment to fresh, vibrant flavors meticulously executed.

Career

• chef at Park Hyatt, Seoul
• chef at Tetsuya's, Sydney
• chef at Quay, Sydney
• chef at Lumi, Sydney