Chef de la semana: Chef Jeong-In Hwang de San Ho Won, San Francisco

This week, we’re honored to feature Chef Jeong-In Hwang , chef de cuisine of San Ho Won in San Francisco.

San Ho Won is one of the most acclaimed Korean restaurants in America and a MICHELIN-starred destination that bridges the comfort of Korean home preparation with the precision of fine dining. After years spent training in France and nearly a decade working alongside Chef Corey Lee at Benu, Chef Hwang has developed a culinary voice that is both deeply technical and deeply rooted in Korean tradition.

In this exclusive interview, Chef Hwang reflects on the turning point that led him back to the cuisine of his heritage, the creative partnership behind San Ho Won, and the discipline required to transform humble dishes like jjigae, banchan, and rice cakes into expressions of craftsmanship. From the impact of global Korean culture to the meticulous techniques behind signature dishes like Kimchi Pozole. The restaurant’s renowned Egg Soufflé, Chef Hwang offers a rare look into the philosophy, precision, and cultural pride that shape his work at one of the country’s most exciting Korean kitchens. 1. What was the most significant technical lesson you took from that refined, fine-dining environment that you now apply to the seemingly more casual setting of San Ho Won?

The techniques and systems I learned at Benu have been instrumental in building a strong foundation for our cuisine and restaurant here at San Ho Won. Consistency is paramount in any kitchen, and to that end, we established a system at San Ho Won that is similar to what I experienced at Benu.

Consistency is paramount in any kitchen, and to that end, we established a system at San Ho Won that is similar to what I experienced at Benu 2. After years immersed in French and modern Western cuisine, what was the defining moment or realization that made you pivot and decide, “The best thing I can do is make delicious Korean food”?

Over the past 15 years, the global rise of Korean culture, including K-pop, film, and beauty, has significantly influenced the way diners abroad experience Korean cuisine. This increased interest in K-culture has created a broader audience and greater appetite, which in turn has enabled my generation of chefs, who trained. Worked in professional kitchens, to successfully open and introduce fine dining Korean restaurants to a wider public. 4.

This collaborative approach ensures that we are both aligned with the overarching vision for the restaurant group while I manage the day-to-day execution. When we create a dish, the most weighty factors are the savor profile and the ensemble of high-quality components.

While traditional Korean food is delicious, some dishes can be challenging for non-Korean diners to approach, so we adjust the savor, texture, spiciness, etc. This gives the rice cake both a satisfyingly chewy texture and a softer, paste-like texture that is more familiar to our local audience. 6. Our approach is deeply rooted in seasonality; we select the best available components each season to create the rotation, ensuring they are fresh. Complement the savor profile of our charcoal-grilled meats and other dishes.

San Ho Won is known for unique creations like the Kimchi Pozole (a Mexican-Korean fusion). At San Ho Won, there are a few dishes with small twists, and the Kimchi Pozole is a great example of this.

Even if the components are simple and the dish appears modest, considerable effort and dedication from our chefs are invested into each soufflé. 9. Can you explain the importance of time and fermentation in your kitchen and why that lengthy process vital for the integrity of San Ho Won’s savor?

I firmly believe that the collective effort of every individual on our team makes this possible and allows us to retain the prestigious Michelin star. 11.