Garde Manger, Changseok Yoo

Here is the story of Changseok Yoo, who returned to Korea after years in Australia to rediscover the essence of cooking in the kitchen of Solbam.

How did you first start cooking?

I originally studied hotel management in Korea but dropped out and moved to Australia. At first, I simply wanted to experience a different culture and cuisine. After graduating from a culinary school there, I ended up staying for about seven years because I really enjoyed the environment.

Initially, I was just working in restaurants to make a living. One day, my head chef suggested I apply for a “cook visa,” which led me to enter the kitchen full-time. To be honest, for the first four years, I wasn’t truly passionate about cooking. But during the final two years, I met a head chef who completely changed my perspective. He once told me, “Cooking isn’t about finding the right answer—it’s about the process.” That line stuck with me. From then on, I realized I genuinely loved cooking and decided to pursue it seriously. Eventually, I returned to Korea to keep learning and growing as a chef.

How did your journey with Solbam begin?

After coming back to Korea, I came across an advertisement for the Cuisine K program. It offered a rare opportunity to work in fine dining—something difficult to access through regular job applications—so I applied immediately.

In the summer of 2025, I began a two-month stage at Solbam through the program. During that time, I mainly helped with prep work and ingredient preparation, learning the team’s rhythm and standards. By the end of the stage, I knew I wanted to stay longer and learn more. I applied for a full-time position and, thankfully, was accepted. I’m now part of the garde manger team.

What is your role at Solbam?

Currently, I work in the garde manger section, handling ingredient preparation and plating during service. I’m in charge of dishes like the amuse-bouche, fromage and caviar preparations, and crab-based components. Sometimes I also help the roasting and entremet sections with vegetable and seafood prep.

Solbam is my first Michelin-starred and fine-dining restaurant experience. Although I’ve worked in four or five kitchens before, none have been as systematic or disciplined as this one. The team functions as a single unit, and the standards of cleanliness and precision are unlike anything I’ve experienced before. Every tool, ingredient, and movement is carefully organized—it’s been an incredible learning process.

How does working as a full-time chef differ from being a stagiaire?

The difference is huge. During my stage, I was helping from the sidelines, but now I’m directly responsible for a section. The workload and pressure are much greater, but so is the opportunity to grow.

Our garde manger section has three lines under the sous-chef, and I currently learn from Chefs Seunggeol Lee and Eun-jung. They both have a great teaching style—letting me try things first and then giving feedback afterward. My knife skills have become more efficient and precise. Before, my movements were too complicated, but now they’re much cleaner. With their feedback, I’ve improved both my speed and accuracy.

What are your current goals and challenges?

Right now, my main goal is to adapt quickly and learn every section of the kitchen. Eventually, I want to work in roasting and entremet as well—to understand the entire service flow from start to finish.

The biggest challenge at the moment is when I have to prepare the staff meal while also managing my prep work. The workload doesn’t change, but there’s an extra responsibility to feed the team. Still, when everyone enjoys the meal, the fatigue disappears. I once made jjamppong and creamy shrimp for the staff. We don’t have a deep fryer, so it took longer than expected—but seeing everyone smile and compliment the food made it all worthwhile.

How has Solbam changed the way you view cooking?

Before, my focus was just on doing the work—now I try to understand why I’m doing it. Every step has a reason and a philosophy behind it. Even something as simple as how to use vegetable trimmings or balance a dish’s flavor can completely change the outcome.

Solbam’s cuisine is neo-classic Korean. Previously, I worked in fusion-style restaurants that mainly used Japanese ingredients prepared in a Western style. But Solbam’s approach—using Western techniques to express the purity of Korean ingredients—feels much more meaningful to me.

Do you have your own culinary philosophy?

I wouldn’t call it a philosophy yet, but I believe that good food should make people happy. For me, the most rewarding thing is seeing a guest smile when they taste something I’ve made.

Right now, my focus is on precision and speed—especially in prep work. If I can be fast and meticulous, I’ll be ready to contribute anywhere in the kitchen and ensure a seamless service.

How do you deal with stress?

Kitchen life can be intense, so I often unwind by spending quiet time alone or exercising. Cooking is physically demanding, and I’ve learned that maintaining good health is key to lasting in this field.

What keeps you passionate about cooking?

At first, I just liked eating good food. But now, I love the sense of rhythm that comes from working as part of a team—the precision, the coordination, the flow of service. Watching guests enjoy what we’ve created gives me an indescribable joy.

Being a chef isn’t easy—it’s full of challenges and long hours. But it’s also incredibly rewarding. The satisfaction of creating something beautiful with the team outweighs all the difficulties.

What are your future goals?

I don’t have plans to open my own restaurant. Instead, I want to keep learning under our head chef and continue achieving Michelin-level excellence together.

Every day at Solbam reminds me that fine dining is not just about technique—it’s about teamwork and philosophy. My current goal is simple: to complete myself within this team, to grow as a chef who contributes to Solbam’s shared vision, and to keep refining my craft with precision and pride.