Cheong-ah Lim, Intern

“I may have taken a different path, but I believe every experience has shaped who I am today.” This is the story of Lim, who began with cooking, moved into wine, and is now stepping into a deeper world of hospitality.

How did you begin this path?

I graduated from Woosong University with a major in Culinary Arts. Initially, I started with a foundation in cooking, but around the time of graduation, I became interested in a different area—traditional Korean alcohol. At first, I considered becoming a traditional liquor sommelier, but as I entered the workforce, I ended up starting my career at a wine bar. Although it was not exactly aligned with my original plan, I saw it as an opportunity to expand my field of expertise. Through hands-on experience, I began to understand wine more deeply.

I hadn’t studied wine in a structured way during university, but working in the field pushed me to study on my own and gradually build a deeper understanding. Over time, wine became more than just a job—it became something I wanted to explore further.

What kind of experience did you build before coming to Seoul?

My first job was at a wine bar in Daejeon, where I worked for about three years. During that time, I took on multiple roles as a sommelier and also as a manager. I was involved in wine shop operations, supported tasks related to wine importers, and gained a broad range of practical experience.

In addition, I did consulting for other venues and even taught wine classes based on what I had learned. However, most of my experience was built through trial and error rather than structured training, which led to a growing desire for more in-depth learning.

What led you to move to Seoul?

I had lived my entire life in Daejeon, so moving to Seoul itself was a significant challenge. After working in the wine bar for three years, I took about a year off due to health reasons and to reflect on my future. During that time, I realized that if I didn’t challenge myself now, I might regret it later. That thought led me to pursue fine dining. It was something I had always been curious about, and I felt it was the right moment to take that step.

Why did you choose fine dining, and why Solbam?

Even when I was studying cooking, I had an interest in fine dining. Later, while working in wine, that interest grew into a kind of admiration. What drew me most to Solbam was the way it values communication between people. It’s not just about technical service—it’s about genuine interaction between guests and the team. I was especially impressed by how the chef personally comes out to speak with each guest and listen to their feedback. That level of engagement felt rare and meaningful. I also read many team interviews on the website before applying, and they all emphasized teamwork as a core strength. That made a strong impression on me and became a key reason I wanted to join this team.

What has your experience at Solbam been like so far?

Although I am still new and there are many challenges, I feel a great sense of gratitude. Compared to my previous workplace, which was smaller in scale, Solbam operates with a much more structured system and a larger team.

In the past, I was used to handling everything on my own—covering the floor, the bar, and overall service. Here, roles are clearly defined, and there is a precise system of direction and execution. Seeing how a larger team operates so cohesively has been very impressive.

It has also made me reflect on my past experiences. Watching my seniors work, I often think, “What if I had approached things this way before?” At the same time, I’m learning how to improve myself by reinterpreting my previous experiences in this new environment.

What has been the most impactful learning experience for you?

One of the biggest realizations has been becoming aware of my own habits. In my previous workplace, I didn’t have senior mentors, and I was quickly placed in a leadership role. Because of that, I rarely received feedback and didn’t have the opportunity to reflect on my own working style. Here, however, people point out specific behaviors and explain the reasons behind them. This has helped me see myself more objectively.

A particularly memorable experience was during a Dom Pérignon event, where I received training on wine service. I learned that even a simple action like pouring wine requires precise timing, movement, and control. At first, it was difficult to understand and even harder to correct my habits, but through repeated practice, I was able to gradually improve. That process itself was very meaningful and memorable.

What is your current role at Solbam?

Since I have only been here for about a month, I am not yet fully responsible for all aspects of service. At the moment, I mainly assist with service for Korean guests and do not yet handle full menu explanations independently. As I begin to take on more responsibilities, including English service, I understand that greater communication with guests will also bring greater responsibility. For now, I see myself in a preparation phase, building toward that level.

What are your goals for the near future?

My main goal for the rest of this year is to adapt fully without regrets. Returning to the service industry after a break, I want to make the most of this opportunity. Another important goal is to find my own role within the team. While it’s important to adapt to existing roles, I also want to better understand who I am—my strengths and weaknesses. I believe that as those become clearer, a role that suits me will naturally follow.

What are your long-term aspirations?

Since most of my past experience has been in casual service, I initially wondered whether I could adapt to fine dining. However, I am now finding this field incredibly appealing. Casual service, where you interact closely with guests like friends, has its own charm. But I believe there is a different kind of value in creating an experience where guests return not just because of personal interaction, but because they remember the space, the service, and the overall experience.

If possible, I would like to continue in this field and build on these experiences. In the long term, I hope to combine everything I’ve learned and create opportunities where I can express my own vision.

Is there something you would like to share through your experience at Solbam?

After coming to Seoul, I realized how many people are deeply passionate and professional about their work. I came here because I wanted to be in that kind of environment, and I also had a strong desire to experience fine dining. Now, I feel that it was the right decision. I want to share that the hospitality industry is not only about hardship—there are many people who genuinely find joy and fulfillment in it.

Being part of this environment, working alongside people who share the same level of dedication, has brought me a great sense of satisfaction. Many people around me worried about this challenge, but for me, it has been the opposite. I truly enjoy what I’m doing now—and I feel that I’m moving in the right direction.