Gu Jin Kwang

The Climb

Temple food training at Mahayeon Temple Food Cultural Centre provided the base before a London kitchen route built the rest of the frame. Head chef posts in the UK and Korea then extended that experience across both countries. Today, the Hong Kong role at Soil to Soul is defined by execution as much as oversight. As Executive Culinary Leader and chef, Gu Jin Kwang brings the methods gathered in temple food and French restaurant kitchens into a single position.

Today

At Soil to Soul, he holds the role of Executive Culinary Leader. He also works as chef at the Hong Kong restaurant. His signature work there is Beyond Vegan-Winter, a traditional Korean afternoon tea set inspired by his time learning temple food from WooKwan. He has framed the translation of his training this way: "I wanted to take what I learned in French restaurants and translate it to food that feels more homey to me."

Signature

Beyond Vegan-Winter is the named signature tied to Gu Jin Kwang’s current work, carrying temple-food influence into a traditional Korean afternoon tea set.

In Their Words “My dream was to do something new, something that nobody else had done before.” “I started working in a Japanese restaurant just to earn money, as it seemed more familiar there as an Asian.”

Recognition

His defining recognition is Beyond Vegan-Winter at the restaurant: a traditional Korean afternoon tea set inspired by his time learning temple food from WooKwan and his current Hong Kong kitchen.