Han Ji

Career As founder of Han Group, Han Ji has built a practice around Asian fusion cuisine that is explicit about its sources: five thousand years of Chinese food teaching, current kitchen technique, and Western flavours used in the same frame. The result is not fusion as shorthand, but a working method for putting tradition and modernity on the plate without flattening either side. At Zheng in The Hague, Han Ji worked as chef and owner, a role that tied menu shape, service rhythm, and daily discipline to the standards of the room. The work sits at the intersection of creative direction and operational control, where continuity matters as much as novelty and where a dining room is judged by how cleanly it holds both heritage and the present tense. A culinary education at Korean National University of Arts gave Han Ji a technical base and an artistic lens. That pairing suits a chef whose practice is defined by technique and cultural range, and whose approach treats cuisine as a field of exchange rather than a fixed category.

Signature

Asian fusion cuisine is the throughline in Han Ji’s work, but the signature lies in how that idea is structured: Chinese food teaching on one side, latest techniques and Western flavours on the other. The balance is deliberate, with tradition used as material rather than costume.

Recognition/etc Founder of Han Group. Studied at Korean National University of Arts. Specializes in Asian fusion cuisine. Combines five thousand years of Chinese food teaching with the latest techniques and Western flavours.