WHY Him? Mingoo trained under the Spanish star Martin Berasategui and Japanese dining sensation Nobu Matsuhisa, and now young chefs from around the world are hoping to train under him. He is the chef-owner of Mingles, in Seoul’s Cheongdam-dong, which mixes (hence the name) Korean and Western flavours. Think dishes like doenjang crème brûlée (made with fermented soy bean paste) or kimchi rolls stuffed with foie gras.
THAT’S NOT AL Mingles was named the best restaurant in South Korea by the Asia’s 50 Best Restaurants committee earlier this year.
WHY Him? Since he opened his eponymous restaurant in Seoul in 2009, Jungsik has been the face of “new Korean cuisine,” which refines and elevates traditional Korean dishes. In 2011, he opened the first international branch of Jungsik, in New York. THAT’S NOT AL Jungsik was the first restaurant serving South Korean cuisine to earn two Michelin stars.