Culinary Class Wars Season 2: Chef and Restaurant Guide

Culinary Class Wars Season 2 has come! Netflix’s blockbuster Korean cooking competition “Culinary Class Wars” (흑백요리사) is back with its highly anticipated second season, featuring an extraordinary lineup of culinary talent. This show has captured global attention by pitting Korea’s established culinary elite against talented undiscovered chefs in intense cooking battles that showcase the depth and diversity of Korean gastronomy.

The White Spoon vs. Black Spoon Concept of Culinary Class Wars Season 2

The show’s unique format divides contestants into two distinct teams. The White Spoon chefs represent Korea’s culinary establishment—Michelin-starred chefs, celebrity restaurateurs, and culinary personalities with prestigious credentials. Meanwhile, the Black Spoon chefs are exceptionally skilled professionals who work away from the spotlight, often in neighborhood restaurants, research facilities, or specialized culinary niches. This format creates a fascinating dynamic that challenges assumptions about culinary hierarchy and celebrates diverse expressions of cooking excellence.

White Spoon Chefs: Korea’s Culinary Elite

The Michelin-Starred Masters

Chef Lee Jun (이준) stands at the pinnacle of Korean fine dining with his Michelin 2-star restaurant “Soigné“ located in the prestigious Gangnam district of Seoul. Soigné represents the zenith of modern Korean haute cuisine, where traditional Korean ingredients and cooking philosophies meet contemporary fine dining techniques. Chef Lee’s participation brings gravitas to the competition, as maintaining two Michelin stars requires not only exceptional technical skill but also unwavering consistency and innovation.

Chef Son Jong-won (손종원) operates two acclaimed establishments: E-Table Card and Ramang Sigle in Seoul’s Cheongdam area of Gangnam-gu. His Michelin 1-star restaurants are celebrated for creative fusion cuisine that bridges Korean and Western culinary traditions. Chef Son represents the new generation of Korean chefs who aren’t bound by traditional categories, freely blending techniques and ingredients from different cultures to create something uniquely compelling.

Chef Kim Hee-eun (김희은) brings deep expertise in fermentation to the competition. Her Michelin 1-star restaurant “Egmaeil Labovi” in Yongsan-gu Seoul specializes in an intriguing fusion of Korean and Italian fermented dishes. Fermentation is fundamental to Korean cuisine (think kimchi, doenjang, gochujang), and Chef Kim’s ability to apply these principles to Italian cooking demonstrates exceptional creativity and technical mastery. This cross-cultural fermentation expertise makes her a formidable competitor.

Chef Kim Sung-won (김성원) runs Tapepo in Seocho-gu, another Michelin 1-star establishment focusing on Korean fermented cuisine with contemporary interpretations. While fermentation is traditional, presenting it in ways that appeal to modern fine dining palates requires sophisticated culinary knowledge. Chef Kim represents the movement to elevate traditional Korean ingredients and techniques to haute cuisine status.

Chef Kim Geon (김건) operates Gotorich Gwen in Gangnam-gu, bringing the refined art of Japanese kaiseki to Seoul’s Michelin dining scene with 1-star recognition. Kaiseki represents the pinnacle of Japanese culinary philosophy—seasonal ingredients, minimal intervention, and presentation as art. His presence adds an international dimension to the competition while showcasing Korean chefs’ mastery of other Asian culinary traditions.

Specialty Restaurant Pioneers and Culinary Innovators

Chef Sun Je-seop (선재섭) is a leading authority on Korean temple cuisine (사찰음식), running the Sunjae Temple Food Culture Research Center. Temple cuisine is one of Korea’s most sophisticated vegetarian traditions, developed over centuries in Buddhist monasteries. It eschews pungent ingredients like garlic and onions, relying instead on subtle flavors, seasonal vegetables, and complex fermentation. Chef Sun represents culinary spirituality and the philosophy that cooking can be a form of meditation and respect for nature.

Chef Hoo Deok-guk (후덕국) brings an incredible 57 years of experience in traditional Korean beef preparation. His restaurant “Hobin” in Jung-gu, Seoul maintains cooking methods passed down through generations. In an era of molecular gastronomy and fusion experimentation, Chef Hoo represents the importance of preserving authentic techniques. His decades of experience mean he understands Korean beef (hanwoo) at a level few can match—how different cuts behave, optimal cooking temperatures, and traditional accompaniments.

Chef Park Jong-nam (박종남) presents a unique profile with 47 years of French culinary experience and 5 years specializing in hotel-style family dining. This combination suggests a chef who mastered classical French technique and then applied it to more accessible, family-oriented cooking. This versatility—being able to execute both haute cuisine and approachable family meals—makes him unpredictable and adaptable in competition.

Chef Jung Ho-young (정호영) operates Camun in Mapo-gu, specializing in Korean traditional fermented ingredients (jang) with modern techniques. “Jang” refers to Korea’s essential fermented condiments—doenjang (soybean paste), gochujang (red pepper paste), and ganjang (soy sauce). These form the flavor foundation of Korean cooking, and a chef who deeply understands jang can create extraordinary depth and complexity in dishes. Chef Jung’s modern approach suggests he’s finding new applications for these ancient ingredients.

Chef Seng Keem (생 킴) pioneers an innovative concept: music-driven Italian cuisine at his restaurants Ddrapidia Seng Keem and Ostraria Seng Keem. While details of how music influences his cooking aren’t fully clear, this suggests a synesthetic approach to dining—creating culinary experiences that engage multiple senses simultaneously. His Italian restaurants bring Mediterranean sophistication to the Korean dining scene.

Chef Raymond Kim (레이먼 킴) runs a Canadian-style restaurant that focuses on Asian-fusion Korean dishes inspired by Eastern Canadian flavors. This represents the growing diaspora cuisine movement—Korean chefs who’ve lived abroad bringing back international influences. Eastern Canadian cuisine has its own distinct character (French-Canadian influences, seafood traditions, comfort food culture), and blending this with Korean elements creates genuinely novel dishes.

Chef Choi Yoo-gang (최유강) manages Kojacha in Gangnam-gu, specializing in Chinese and Japanese fermented cuisine. Like Chef Kim Hee-eun, he demonstrates expertise in fermentation across Asian culinary traditions. Understanding how Chinese douchi, Japanese miso, and Korean doenjang differ despite similar fermentation principles requires deep technical knowledge and cultural understanding.

Competition Veterans and Television Personalities

Several White Spoon chefs have proven themselves through previous cooking competitions:

Chef Song Hoon (송훈) participated in the “Mr. Saigo Korea” cooking competition, bringing reality competition experience to Season 2. Previous competition exposure means understanding camera work, time pressure, and how to perform under intense scrutiny.

Chef Im Sung-geun (임성근) competed in “Korean Master Chef Season 3”, representing his expertise in traditional Korean fermentation. MasterChef competitions are particularly challenging because they test versatility—contestants must handle diverse cuisines, techniques, and mystery ingredients.

Chef Cheon Sang-hyun (천상현) appeared on entertainment programs showcasing traditional Korean fermentation techniques. Television exposure suggests communication skills and the ability to make complex culinary concepts accessible to general audiences.

Chef Kim Hee-won (제니 윌든) won the 2013 “Mr. Saigo Smellen” competition, demonstrating excellence over a decade ago and suggesting sustained culinary achievement.

Chef Shim Sung-chul (심성철) operates Coach, Mari in the United States—a New York-style Michelin 1-star Korean dining establishment. Running a Michelin-starred restaurant abroad is exceptionally challenging, requiring adaptation to different ingredient availability, local palates, and competition from established cuisines. His success internationally suggests remarkable adaptability.

Chef Lee Geun-hee (이금희) holds the distinction of being the youngest 5-star hotel female executive chef in Korea, working at Boulaire Hyun in Gangnam-gu (Maipo Grand Hotel). Breaking into executive chef positions in luxury hotels as a young woman in Korea’s male-dominated culinary industry demonstrates exceptional talent and determination. Her expertise in traditional Korean cuisine within a luxury hotel context means she can execute at high volume while maintaining quality.

Chef Kim Sung-eun (김성은) operates Taibeulpopo in Seocho-gu, a Michelin 1-star Korean-style dining establishment. The Seocho area is highly competitive for fine dining, making Michelin recognition particularly impressive.

Chef Kim Geon (김건) (listed again) runs Gotorich Gwen specializing in Japanese kaiseki, emphasizing how seasonal Japanese precision has found a home in Seoul’s sophisticated dining scene.

Black Spoon Chefs: Undiscovered Culinary Talents

The Black Spoon team reveals Korea’s hidden culinary depth—chefs working in specialized fields who possess extraordinary skills without celebrity recognition.

Named Black Spoon Specialists

Shin Dong-min / Yori and Pasta (신동민 / 요리과학자) brings expertise in Korean traditional fermented condiment research from Maemigo restaurant in Gangnam-gu. The term “yori gwahakja” (요리과학자) means “culinary scientist,” suggesting he approaches cooking with scientific rigor, understanding the chemistry behind fermentation, flavor development, and ingredient interactions.

Yoo Yong-wook / Park Bae-ryun Researcher (유용욱 / 박배류연구소장) operates the Yuyongseok BBQ Research Center in Yongsan-gu. The word “research center” indicates serious study of barbecue as a culinary discipline. His specialty is American-style barbecue with Korean influences—likely incorporating Korean marinades, banchan (side dishes), and flavor profiles into Texas or Carolina barbecue traditions.

Ok Dong-sik / Woodworking Artisan (옥동식 / 누육에 간 돼지곱창) manages Okdongseok Sigobeolgwan in Mapo-gu, offering Michelin Bib Gourmand-level dining. The Bib Gourmand designation recognizes excellent food at reasonable prices. His connection to woodworking suggests possible involvement in Korean traditional charcoal grilling or table-making—craftsmanship extending beyond just food.

Shin Je-seok / Traditional Chinese Cuisine (신제숙 / 중식 폭주족) operates Jewel House in Jongno-gu, specializing in authentic Chinese cuisine with traditional fermentation methods. Korean-Chinese cuisine (jung-shik) has its own distinct identity, and a chef mastering traditional Chinese fermentation brings authenticity that’s increasingly rare.

Lee Jae-hoon / Seoul Hwangtae-ja (이재훈 / 서울 황태자) runs Kkaedalo (Cadelupo) in Jongno-gu, focusing on Italian fusion dining. “Hwangtae-ja” (황태자) means “crown prince,” a nickname suggesting either youthful ambition or mastery of a traditional ingredient (hwangtae is dried pollack, a Korean ingredient—perhaps he incorporates it into Italian cooking).

Anonymous Black Spoon Masters

Several Black Spoon competitors participate anonymously, using nicknames that hint at their specialties:

Jungsik Master (중식 마녀) – “Jungsik manyeo” means “Chinese cuisine witch/sorceress,” suggesting magical skill with Chinese cooking and powerful charisma in the kitchen.

Kalmakaseye (칼마카세) – Specializes in Korean restaurant traditional condiments. This likely refers to expert knife skills and traditional Korean sauce-making.

Brisket Kimchi (쏘리스타 킬리) – Claims Michelin 3-star-level Western cuisine expertise. This anonymous chef may come from European fine dining but chose to remain hidden, suggesting humility or a desire to be judged purely on cooking ability.

Shining Tonkatsu (좋사는 톤카스) – Expert in large-scale tonkatsu (돈까스), the beloved Korean-Japanese breaded pork cutlet. Mastering tonkatsu means perfecting breading technique, oil temperature control, and achieving that satisfying crunch.

Pyeongyang Sunshine (평양선성) – Specialist in traditional Pyongyang-style cold noodles (naengmyeon), one of Korea’s most refined dishes. Authentic Pyongyang naengmyeon requires making perfect buckwheat noodles and crystal-clear broth—deceptively simple but incredibly difficult.

Kitchen Boss (키친 보스) – Master of robust, hearty cooking—likely the kind of satisfying, flavorful food that comes from years of feeding people well.

Spice Lab (숏 빛는 윤주모) – Expert in traditional fermentation and condiments across Chinese and Korean cuisines, suggesting deep knowledge of complex flavor building.

Tart 16 (타발로 16역) – Creates sophisticated taste experiences through refined baking and pastry, bringing dessert expertise to the competition.

5-star Kimchi Chef (5성급 김치대가) – Master of traditional Korean kimchi fermentation, one of Korea’s most important culinary arts. True kimchi mastery involves understanding seasonal vegetables, regional variations, and fermentation timing.

Weekend Techniques (위김의 기술) – Expert in traditional Korean fermentation methods, perhaps specializing in weekend or home-style preservation techniques.

Yori-kut (요리과물) – Specialist in pressure-cooked traditional Korean cuisine, suggesting expertise in modern equipment applied to traditional recipes for enhanced flavor and efficiency.

What Makes Season 2 Compelling

This season showcases the incredible breadth of Korean culinary culture—from Michelin-starred molecular gastronomy to humble neighborhood specialists, from temple vegetarian cuisine to meat masters, from traditional fermentation experts to international fusion pioneers.

The White Spoon vs. Black Spoon format asks profound questions: Does culinary excellence require recognition and accolades, or can greatness exist in obscurity? Can a neighborhood specialist outperform a Michelin-starred chef? What matters more—technical precision, creativity, consistency, or soul?