Chef Joo Won explains why he left Galvin at Windows, the Michelin-starred restaurant, to embrace a more informal style of cooking at Calong. In this short reel, Joo shares how freedom, creativity and a more personal approach to food changed his career and helped shape the identity of Calong.
Watch if you are interested in Michelin-star chefs, restaurant culture, chef journeys, fine dining careers and what it really means to cook without limits.
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3 Comments
Would you leave a Michelin-starred kitchen for more creative freedom, or do you think the structure of fine dining makes chefs better? Full long-form video here —> https://youtu.be/3c7i2v9Cx3k
I like this guy
Piss off 😂😂😂 i worked with him. Good chef but was crying when 1 of 20 chefs was slicing anything too loud…meanwhile 250 covers 🤣🤣🤣