Born in Busan, Korea, chef Sun Kim grew up amid the F&B business as his mother was a restaurateur. He soon caught the cooking bug from her as she cultivated his love for food from a very tender age.
Sun moved to Seoul to further his culinary career, and the turning point soon came when he chanced upon a copy of Tetsuya in 2008. He was profoundly inspired by the food featured in the book, feeling a deep connection with chef Tetsuya Wakuda’s culinary vision. “The idea of a Japanese chef cooking modern Australian cuisine was completely new to me and something that I wanted to learn. I read the book every day until I got to the point where the only way I could learn more was to move to Sydney and work with chef Tetsuya himself. That was my dream job,” he says. Determined to learn from the best, the young South Korean-born chef moved from Seoul to Sydney when he was only 26 years old, unable to speak a word of English, but on an unstoppable mission to bag a job at renowned restaurant Tetsuya’s.
Earlier this year, his Singapore-based restaurant Meta was awarded the American Express One to Watch Award for Asia’s 50 Best Restaurants 2021. The award is recognition for the culmination of a decade of Sun’s experience amassed from working at top restaurants and tutored by the some of the best chefs in the world.
This story is from the June - July 2021 edition of Epicure Magazine.
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This story is from the June - July 2021 edition of Epicure Magazine.
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