Interview with Executive Chef Wilson of HANU Restaurant

As the global Korean Wave continues to expand, Korean culture and cuisine have been gaining significant recognition worldwide. Reflecting this trend, we had the opportunity to meet with Executive Chef Wilson (Woochun Shim) of HANU Restaurant, the representative of the rich flavours of South Korea at the prestigious St. Regis Hotel located in Palm Jumeirah, Dubai.

Q. Please introduce yourself.

A. My name is Woochun Shim, the Executive Chef of HANU Restaurant. Over the past five months, I have been diligently preparing for the grand opening of HANU, ensuring that we offer a premium selection of both traditional and fusion Korean cuisine. Even with 20 years of experience as a chef, I am still committed to improve and strive to become the best in the field. My main objective is to successfully establish HANU Restaurant as a distinguished culinary destination.

Q. What inspired you to become a chef?

A. Initially, I majored in automotive engineering at university, but while working part-time jobs, I was introduced to the culinary world, and I quickly developed a passion for cooking. This new interest led me to return to university to study culinary arts.

My first industry experience was at “The Restaurant,” a French dining experience in Seoul, where I worked part-time before gaining three years of professional experience as a full-time staff member. From there, I held positions at the Renaissance, Walkerhill Hotel, and Paradise Intercontinental before becoming the head chef at a Korean restaurant at the Renaissance Hotel in Shanghai.

In Dubai, I have worked at the Atelier Joel Robuchon and the Hyatt Group, and most recently, I gained further experience with Marriott Hotels. I am now preparing to offer the finest dining experience at HANU Restaurant.

Q. What qualities do you believe are essential for a chef?

A. Initially, I became interested in food through the home-cooked meals my parents made me, which instilled in me an appreciation for the importance of healthy eating. This inspired me to study nutrition in greater depth. I believe that being an exceptional chef extends beyond culinary skills; it is equally important to have a comprehensive knowledge of the nutritional value of ingredients and to conduct thorough research on their impact on health and well-being.

Q. Which Korean dishes would you recommend to those new to the Korean cuisine?

A. I highly recommend seasonal kimchi, a fundamental element of Korean cuisine, along with dishes that showcase its versatility, such as kimchi jjigae (kimchi stew). Additionally, I suggest jeongol (Korean hot pot), galbi jjim (braised short ribs), and other traditional Korean specialties that offer an authentic taste of South Korea.

Q. What are the must-try signature dishes at HANU Restaurant?

A. At HANU, our signature dishes include bulgogi (marinated grilled beef), tuna ceviche, Korean style mulhoe (spicy raw fish soup), and crispy cauliflower. Additionally, we offer a variety of nourishing Korean stone pot rice dishes, such as nutritious stone pot rice, beef stone pot rice, and king crab stone pot rice. These dishes, prepared using high-quality ingredients sourced directly from South Korea, show the depth and richness of the Korean cuisine.

Q. What are your future aspirations and plans for HANU Restaurant?

A. My main objective is to established HANU as one of Dubai’s exotic destinations for authentic cuisines, providing guests with an immersive cultural and gastronomic experience. Additionally, I plan to introduce halal-certified premium Korean beef to ensure that our meals cater to diverse guests. Dubai, as a global hub with a population representing over 200 nationalities, provides a unique opportunity to introduce and promote Korean food and culture. My ultimate vision is for HANU to serve as a bridge that connects diners from around the world to the authentic flavours and traditions of South Korea.