Mingoo Kang

Mingoo Kan trained as a chef through several experiences abroad. He spent time with Martín Berasategui and became the youngest chef in the history of Nobu Bahama at the age of 30. During these years, Kang realised that Korean cuisine was unknown to much of the world. He returned to South Korea to remedy this and to deepen his knowledge of his own cuisine. To refine his culinary philosophy, he consulted with local culinary experts, including the Buddhist monk Jeong Kwan and the renowned chef Cho Hee-sook. To this knowledge he added his signature style of fusing Eastern and Western cuisines and techniques. In addition, his passion for innovation has allowed him to evolve Korean cuisine while remaining true to tradition.