What inspired you to start cooking?
Watching people cook, eat, and have a great time together gave me the inspiration to start my culinary journey.
What’s your relationship with food like, and where do you get inspiration from to create memorable dish?
My relationship with food is all about sharing my experiences. They serve as my main source of inspiration when creating dishes that will be memorable.
How do you want your guests to feel about your food, and what do you do to make that happen?
I hope that guests fully appreciate the freshness of the ingredients as well as the natural aromas, flavours, and textures. With a carefully crafted combination of ingredients cooked to perfection, I aim to offer them entirely new experiences. These culinary experiences are achieved through consistency, mastery, and hard work.
What’s your favourite food to share with friends?
My friends and I love fresh seafood, salads made with fresh greens, and grilled meat. Pairing them with Cloudy Bay’s Sauvignon Blanc and Pinot Noir will create the perfect harmony.
How do you pair wine and food, and what do you consider to be most important when pairing?
When pairing wine with food, I start by exploring the wine's key notes and predominant aromas and flavours. I then identify the ingredients that reflect these characteristics and incorporate them into the dishes that I create. I select main ingredients that complement the wine and decide whether to grill, keep raw, or marinate them to achieve the ideal pairing. The most important thing for me is to offer new and exciting experiences through food and wine. For example, I enjoy crafting unique and enjoyable experiences by exploring variations of key flavours in both the dishes and the wine.
How did you come up with menu for our South Korea Wonderscape event?
I incorporated key wine flavours into my dishes, enhancing both depth and enjoyment on the palate. For example, the Sauvignon Blanc notes of exotic fruits inspired me to add passionfruit to my amberjack dish. I also made a marinated cucumber salad, a traditional Korean dish, and used kelp to subtly balance the flavours.
What’s your favourite Cloudy Bay wine and why?
Initially, my favourite was the Sauvignon Blanc. However, after participating and attending a series of Cloudy Bay events over the years, I've grown very fond of the Chardonnay. At first I was unsure about the variety as it might be too oaky, the Cloudy Bay Chardonnay proved otherwise. It features subtle oak nuances, delicate vanilla notes, buttery flavours, and a moderate sense of toastiness. I've come to love the softness that these elements bring. Additionally, tasting the Pinot Noir recently after allowing it to breathe revealed how its aromas evolve, highlighting the wine’s exceptional quality.
What’s the best way to enjoy Cloudy Bay wine?
The best way to enjoy a Cloudy Bay wine is to share the experience with your cherished friends over great food. Of course, good weather is a must!
