Intern Junsoo Jung

“I believe cooking can go beyond just a meal—it can become a meaningful experience for someone.” This is the story of Junsoo Jung, an intern who began his journey later than most, but is now pursuing a deeper understanding of cuisine.

What sparked your interest in cooking?

I started cooking professionally about three years ago. The biggest influence was my mother. Ever since I was young, I enjoyed eating, and occasionally I would cook simple dishes at home. Over time, I began spending more moments cooking together with my mother, and there were more occasions where I helped prepare meals for family gatherings.

My mother would often joke, saying, “It would be fun if we opened a restaurant together someday.” That stayed with me. However, as time passed, she became unwell, and that dream was never realized. Eventually, I decided that I wanted to fulfill that dream on her behalf, and that became the main reason I chose to pursue cooking.

What did you study in university?

I majored in automotive engineering—specifically car maintenance. It was a completely different field from cooking, so transitioning into this path felt quite uncertain at first.

How did you begin your journey into cooking?

At the beginning, I didn’t know where to start, so I approached it in a very simple way. Since my mother loved pasta, I thought about opening a pasta restaurant, and that became my starting point.

I visited a well-known pasta restaurant in my hometown, Icheon, and asked the owner directly about how to begin—what I should study, how to develop menus, and how to build a foundation. He then recommended a restaurant in Pangyo, which led me to start working there. That was about three years ago.

What kind of experience did you gain before joining Solbam?

I worked in Pangyo for about a year, where I built my basic foundation. After that, I spent two years at a pasta restaurant called “Uovo Pasta” in Yangjae. During that time, I worked as a commis for one year and as a sous chef for another year, gaining hands-on experience in pasta making and developing a deeper understanding of cooking fundamentals.

Through this process, I was able to move beyond simply preparing dishes and began to understand ingredients, techniques, and the structure of cooking more systematically. That experience eventually led me to apply to Solbam.

Why did you decide to move into fine dining?

While working in a pasta-focused restaurant, I was able to build a solid foundation, but over time, I felt a desire to explore cooking in a more in-depth way. I wanted to create dishes that carry a story—not just something that tastes good, but something that has meaning and intention behind it.

Since I also had a personal goal of cooking for my family, I started thinking more about how my food would be received and understood by others. That naturally led me to choose fine dining, where the flow of a course and the overall dining experience are carefully constructed.

Why did you choose Solbam among many fine dining restaurants?

The quality of the food was impressive, but what stood out the most was the sense of connection and communication between people. When I first visited, I felt that the service was not just formal or structured—it was genuine. The moment when the chef personally came out to greet each guest and listen to their feedback felt very special. Even in fine dining, that level of interaction is not something you see everywhere.

I also read many team interviews on the restaurant’s website before applying, and one thing that stood out consistently was how strongly they emphasized teamwork. That became a major motivation for me, and it confirmed that this was the kind of team I wanted to be part of.

What has your experience at Solbam been like so far?

Although it has only been about three weeks, I can already feel that the approach here is very different from my previous experiences. Before, I focused more on completing tasks quickly and ensuring smooth service. Here, the emphasis is on the quality of each dish and the harmony of the entire course. The way food is presented to guests, and how each element fits into the overall experience, carries much more importance.

I’ve also learned how to organize and structure my work more systematically within a given timeframe. At first, this felt unfamiliar, but with the support of my team, I’ve been gradually adapting.

What are your current responsibilities?

Right now, I am mainly responsible for oven-related tasks. This includes preparing and baking items such as onion chips, as well as working on components like coating asparagus. Since this is quite different from what I’ve done before, it was challenging at first. I lacked experience in handling ovens and understanding aspects like dough hydration, so I made many mistakes. However, by seeking advice from senior team members and learning step by step, I’ve been improving my understanding.

What does your time at Solbam mean to you?

Since my ultimate goal is to open my own restaurant, I see this time as a foundation-building stage.

Cooking is not just about flavor or satisfaction—it also carries stories and emotional value. I feel that Solbam expresses these elements very well, and being here allows me to learn and understand them more deeply.

What are your goals moving forward?

For the rest of 2026, my primary goal is to perform my current responsibilities to the best of my ability. Beyond that, I want to build stronger relationships within the team and become someone who can contribute and support others. Looking ahead, I would like to gain more experience in the garde-manger section. In particular, I want to improve my skills in handling seafood, as I feel that is an area where I still have much to learn.

Is there a memorable experience so far?

Shortly after I joined, there was a collaboration dinner with the restaurant Au Jardin from Penang. It was my first time experiencing an international collaboration, and it left a strong impression on me.

What stood out was how two different teams worked together seamlessly without conflict, creating a unified result. I could feel the strong connection between the restaurants. Since then, I’ve also experienced events like the Dom Pérignon dinner, and even in this short time, I feel that I’ve learned a great deal.

What does “good cooking” mean to you?

When I first started, I simply liked cooking. But as I’ve studied more deeply, my perspective has changed. Cooking can be just a meal, but it can also carry much more meaning. Preparing food for someone, creating an experience where they can fully enjoy the moment—that, to me, defines good cooking. It’s not just about the dish itself, but also the space, the atmosphere, and the story behind it.

Going forward, I want to create dishes that go beyond taste and become meaningful experiences. Learning how to achieve that is the core reason I value my time at Solbam today.