Who Is Chef Hu Deok Juk? Meet the Veteran White Spoon from "Culinary Class Wars" Season 2

Spoiler warning: This article contains light spoilers from Culinary Class Wars Season 2.

At 76 years old, Chef Hu Deok Juk is the oldest competitor on Culinary Class Wars Season 2—and one of its most closely watched.

Introduced as a White Spoon, he joins the Netflix competition with more than 50 years of kitchen experience behind him, much of it spent shaping Korean Chinese cuisine at hotel restaurants and fine-dining institutions. While the series thrives on speed, pressure, and elimination twists, Chef Hu’s approach has been all about being steady and deliberate.

His appearance on a competitive cooking show is notable in itself. On-screen, that translates into a presence that shows how a lifetime in the kitchen actually looks. Here are five things to know about one of Season 2’s most seasoned participants.

Born in 1949, Chef Hu began his culinary career in the late 1960s and has spent over 50 years working in professional kitchens. His résumé includes a 42-year tenure at Palsun, the Chinese restaurant at the Shilla Hotel, where he helped shape the modern identity of Korean Chinese cuisine.

Chef Hu currently leads Haobin at the Ambassador Seoul Pullman Hotel, a role he took on in the early 2020s. Just two years after assuming leadership, the restaurant earned a Michelin star, according to The Michelin Guide. Haobin is known for its Cantonese foundations, wide-ranging regional Chinese dishes, and Chef Hu’s signature soups, including Buddha Jumps Over the Wall, a dish he was the first to introduce to Korea.

In 2024, Chef Hu was honored with the MICHELIN Mentor Chef Award, recognizing chefs who have influenced the industry through guidance and example, according to The Michelin Guide. The award highlights not only his longevity, but also his role in mentoring younger chefs and preserving traditional techniques while allowing room for evolution. Chef Hu has described the recognition as a reflection of his commitment to culinary heritage beyond personal achievement.

Trained in Cantonese cuisine, Chef Hu emphasizes techniques like steaming and gentle cooking to highlight the natural character of ingredients. According to interviews published by The Michelin Guide, he has worked extensively to develop umami-rich flavors without relying on artificial seasonings, using dried seafood, mushrooms, and shellfish instead. At the core of his approach is the belief that food and medicine share the same source, a principle that guides his menus at Haobin.

While Culinary Class Wars often thrives on tension and hierarchy, Chef Hu became a quiet counterpoint. As seen in the team challenges, he deferred leadership roles to younger teammates, laughed off moments that might have sparked conflict, and offered steady encouragement throughout the competition. Viewers watched him season dishes by hand, check plates personally, and thank judges with visible respect.

Culinary Class Wars Season 2 is streaming on Netflix.