Chef Woo Jung-wook has been translating ever-changing and dynamic Korea into plates. The sentiment and admiration toward hansik (Korean food) lies in the backbone of her cooking. Her mother, who was born and raised in Seoul, served six to seven banchan (side dishes) in every meal when Woo was young. Her mother’s carefully prepared banchan boasted high quality and were well orchestrated on the table, and there, Woo’s culinary journey began.

Woo has aspired to expand the understanding of hansik so people could enjoy it with modern and casual sensibilities. She draws inspiration from everything she listens to and experiences, and relentlessly pursues bridging the tradition and the present with her sophisticated and innovative interpretation of hansik.

Woo is currently running four fusion hansik brands — SUPERPAN, GAZIGAGI, W-GUKBAP, and SUPERPAN DELI — and took on an advisory role of leading restaurants home and abroad, starting with Cafe Tolix in 2011, Yido ‘Cera’s Mano’ in Cheongdam-dong, Pub & Grill 1925 in Jamsil Lotte World Tower, and Brown 60 in Shanghai, China. Also, she published ≪Good people, happy cooking≫, ≪Woo Jung-wook’s Meal≫, and ≪Anju & Banju≫.