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Discover the Korean Chef Revolutionizing Global Cuisine

Jon Summers05 mins

Chef Edward Kwon’s Culinary Journey

Exploring the Heart of Korean Cuisine

Chef Edward Kwon has made a significant impact on the culinary world by redefining Korean cuisine with a contemporary twist. His dedication to providing authentic yet modern interpretations of traditional dishes has positioned him as a leading figure in the culinary scene.

Lab XXIV: A Vision of Affordable Luxury

In the latest episode of CNN's Culinary Journeys, chef Edward Kwon travels to Jeonju, a well known South Korean food city, to learn to make the perfect bibimbap.
Edward Kwon’s Culinary Journey — In the latest episode of CNN’s Culinary Journeys, chef Edward Kwon travels to Jeonju, a well known South Korean food city, to learn to make the perfect bibimbap.

At his flagship restaurant, Lab XXIV, located in Seoul, Kwon emphasizes affordability without sacrificing quality. He believes that creating memorable dining experiences should be accessible to everyone, not just the affluent.

A Revered Dish: Bibimbap

Made with rice, vegetables, chili paste, egg and sliced meat, bibimbap is one of South Korea's most loved dishes. It takes 50 ingredients to make the Jeonju version.
Made with rice, vegetables, chili paste, egg and sliced meat, bibimbap is one of South Korea’s most loved dishes. It takes 50 ingredients to make the Jeonju version.

One of the most iconic dishes that Kwon showcases is bibimbap, a colorful mix that is both nutritious and visually striking. The Jeonju variant, in particular, requires an impressive 50 different ingredients, each enhancing the dish’s rich flavor and texture.

Kwon’s Culinary Philosophy

"The most important thing is that my Korean food is reinterpreted in a modern way, but that in the taste and the roots, it's perfectly Korean," says Kwon. This is Kwon's modern presentation of bibimbap.
“The most important thing is that my Korean food is reinterpreted in a modern way, but that in the taste and the roots, it’s perfectly Korean,” says Kwon. This is Kwon’s modern presentation of bibimbap.

Kwon considers himself a global ambassador of Korean food. His philosophy centers around keeping the essence of traditional dishes while presenting them in innovative formats. This balance allows diners to connect with Korean cuisine on a deeper level.

Introducing Korean Cuisine Worldwide

Calling himself a global ambassador of Korean food, Kwon's first overseas restaurant, Moscow-based Elements by Edward Kwon, serves Korean food with a twist. Here's his version of kimchi mandu (dumplings).
Calling himself a global ambassador of Korean food, Kwon’s first overseas restaurant, Moscow-based Elements by Edward Kwon, serves Korean food with a twist. Here’s his version of kimchi mandu (dumplings).

Moreover, Kwon’s first international establishment, Elements by Edward Kwon in Moscow, serves as a platform for showcasing Korean cuisine. This venue introduces traditional dishes like kimchi mandu (dumplings) to a broader audience, allowing for cultural exchange through culinary experiences.

Seafood Selection and French Cuisine Influence

Kwon's seafood salad in sweet and sour sesame sauce, served at Elements.
Kwon’s seafood salad in sweet and sour sesame sauce, served at Elements.

Kwon’s culinary repertoire also includes a delightful seafood salad, dressed in a sweet and sour sesame sauce, demonstrating his commitment to fresh ingredients and harmonious flavors.

A Commitment to Culinary Education

Kwon was originally trained as a hotel chef and his main game is French cuisine. He hopes his Lab XXIV restaurant in Seoul will make French cuisine more approachable for Koreans.
Kwon was originally trained as a hotel chef and his main game is French cuisine. He hopes his Lab XXIV restaurant in Seoul will make French cuisine more approachable for Koreans.

With a background in French cuisine, Kwon aims to educate Koreans about the nuances of international culinary practices through his restaurant Lab XXIV, bridging cultural gaps and encouraging culinary exploration.


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