Here is the story of Dongyoon Kim, the Garde-manger at Solbam, who draws great motivation from the pure joy of cooking.
How did you get started in cooking?
I just loved cooking. Our home was always filled with delicious food. My mom was an incredible cook, and my sibling and I always enjoyed helping her in the kitchen. That naturally sparked my interest in cooking, and by my second year of high school, I decided to pursue culinary arts seriously and enrolled in a culinary program.
What kind of experience have you had so far?
Right after graduating from high school, I started working at a major Italian restaurant franchise. It was my first job in a professional setting, and it taught me what it’s like to work with managers and colleagues. Although I had done some part-time jobs in restaurants before, this was my first time working full-time with real responsibility. I spent two years there, learning different roles and gaining a solid foundation in the basics of preparing food for customers. Looking back, I’m sure my seniors must have seen me as a baby duck, just starting out. But over time, I was promoted and my perspective broadened as I gained more experience. When I eventually left, I found myself thinking about how much I’d grown while making sure I left the place in good hands.
After that, I served as a military chef during my mandatory service, making sure I didn’t lose touch with cooking. After my service, I started thinking about what direction to take next. While I enjoyed the fast-paced environment of serving popular dishes to customers, I wanted to broaden my culinary horizons and gain experience in fine dining. After some deliberation, I decided to apply to Chef Hyunsuk Choi's restaurant, CHOI. I worked there for two years and learned an incredible amount. Chef Choi is known for his creativity and strong personality, and working under him really helped me break free from a lot of my preconceptions about cooking. For instance, I used to think that sugar art was strictly for pastry chefs and had nothing to do with me. But at CHOI., we even used sugar art in cold appetizers, which was not only fun but also made me realize how narrow my perspective on cooking had been.
How did you end up at Solbam?
While working at CHOI., I used my days off to visit various restaurants that piqued my interest, trying their food and expanding my knowledge. When I visited Solbam, I remember being truly impressed, thinking, "This is amazing!" The experience showed me just how many different elements come together to create a restaurant experience, and I was deeply moved. From selecting chopsticks to receiving a surprise gift at the end of the meal, the attention to detail in their service really stood out to me. I realized this was a place where I could learn even more, so I decided to apply. I also read interviews with other staff members on Solbam’s website, which deepened my interest. That’s how I ended up joining the team, and now I get to work here as well.
What have you learned throughout your career so far?
While my career isn’t very long yet, I think the biggest focus for me has always been personal growth, no matter where I worked. At my first job in a franchise restaurant, I learned how a professional kitchen operates, how to work with a variety of people, and the basics of culinary practice by actually being in the thick of it. When I moved on to CHOI., I started making much more intricate and refined dishes, participated in fun events, and learned about Chef Choi’s creative molecular gastronomy. I hadn’t really had the chance to explore molecular cooking before, so it was fascinating to learn about the ingredients used and how to handle them. I also began to think more deeply about how to create dishes that not only taste great but also bring enjoyment and excitement to the people eating them.
At Solbam, I’ve been broadening my experience and perspective in the world of fine dining. In the past, I mostly worked in Italian-based restaurants, but Solbam uses French techniques to modernize Korean ingredients. I noticed a lot of differences right from the basics. For instance, even the kitchen terminology was completely different. It felt like I was learning from scratch again, picking up new terms one by one and making an effort to integrate myself into the team.
What has impressed you most while working at Solbam?
Until now, I hadn’t had much opportunity to interact with guests outside the kitchen. But at Solbam, guests are welcomed in the Drawing Room with a small bite and a glass of champagne before entering the dining hall. In this space, I’m more involved with the guests, preparing food and engaging with them. I step out of the kitchen, explain the dishes, and sometimes even chat with the guests. At first, I was nervous, but it’s been an exciting experience. Seeing people enjoy the food I made gives me a lot of energy. It’s also inspired me to improve my English so I can interact more comfortably with international guests.
What’s the most appealing aspect of cooking as a profession?
For me, it’s the joy! Cooking has always been something I started with happiness and passion, and I still feel that way. Some people ask if it’s tough when I get scolded or have a hard day, but after a good night’s sleep, I always wake up refreshed. Even when I get scolded, I see it as a learning opportunity, so I don’t mind. I believe in keeping a positive attitude and finding joy in everything. Even at the end of a long workday, the fact that I get to do something I love is the greatest reward of being a chef!
What are your current goals?
As I mentioned earlier, my main goal used to be focused on my own growth and learning. While that’s still important, now I also appreciate the value and joy of working as a team toward a common goal. As many people know, Chef Eom Tae-jun is very clear about his vision and shares that with the team. Being part of a team at Solbam, working toward something bigger, and growing individually along the way is something I’m beginning to understand. I used to think I had a clear idea of what I wanted to achieve, but as I experience more of the world and broaden my thinking, I realize that setting a specific outcome might limit me. By staying open, I’m finding new goals and dreams. So right now, my focus is on being someone who supports my colleagues, enjoying the present, and doing my best every day.
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