Bomee Ki began her professional career at Le Cordon Bleu, where she met fellow Korean chef Woongchul Park, with whom she is in a romantic relationship and shares the management of the Michelin-starred Sollip, one of the most personal restaurants on the London culinary scene.
Here, the chef combines French techniques with Korean culture and local ingredients from the English countryside and surrounding orchards.
“Usually when something catches my interest, I dive in quickly and then lose interest just as quickly, but pastry was different. The more I learned, the more I wanted to understand it”
“Usually when something catches my interest, I dive in quickly and then lose interest just as quickly, but pastry was different. The more I learned, the more I wanted to understand it”
Featured in so good #34
