Meet Chef Hooni Kim, a pioneer of Korean fine dining in New York, sharing his story of heritage, flavor, and the craft of fermentation.

Chef Hooni Kim is a trailblazer of Korean fine dining in New York, bridging tradition and innovation through his cooking. From Danji, his first restaurant serving Korean tapas in Hell’s Kitchen, to Meju, his Long Island City restaurant dedicated to wild fermentation, and Little Banchan Shop, his neighborhood store for fresh Korean food—Hooni’s work is deeply rooted in heritage.

In this debut episode of SEASONED: Chef Stories, Hooni shares his philosophy, his love for fermentation, and the personal touch that defines his craft—both in the flavors on the plate and the cookware in his hands.

“The best Korean food is at somebody’s home. That’s the feeling I want to share with my guests—like you’ve been invited into someone’s kitchen.” – Chef Hooni Kim

Watch the full episode and step into Hooni’s kitchen.