Who Is Chef Son Jong Won? All About the White Spoon Chef from "Culinary Class Wars" Season 2

Netflix’s Culinary Class Wars returns for a second season with a White Spoon lineup packed with some of the Korean dining industry’s most recognized chefs. The new episodes pull together chefs from different corners of the industry—from competition veterans to Michelin-recognized names who are more used to running their own kitchens than cooking under pressure. 

Among them is Chef Son Jong Won, a familiar figure in Seoul’s fine dining scene who currently leads two one-Michelin-star restaurants. His appearance adds another perspective to the mix, especially as the show puts established routines to the test. Here’s a look at Chef Son Jong Won and the kitchens that shaped his approach.

Chef Son Jong Won is currently the only chef in Korea leading two one-Michelin-star restaurants at the same time: Eatanic Garden and L’Amant Secret. According to the Michelin Guide, both restaurants reflect distinct identities while sharing a common belief in continuous evolution. Eatanic Garden explores Korean culinary heritage through contemporary interpretations, while L’Amant Secret leans on French techniques with a strong emphasis on sustainability and vegetarian cooking. Despite their differences, both spaces operate under the same internal motto: “evolve.”

For Chef Son, fine dining isn’t just about culinary technique or presentation. In an interview with the Michelin Guide, he described it as a dialogue between the kitchen and the guest—one that includes service, atmosphere, and timing. He acknowledged that fine dining isn’t an everyday indulgence, but sees its value in turning meaningful occasions into lasting memories. This mindset also shaped Eatanic Garden’s approach to hospitality, which earned it the 2024 Michelin Guide Seoul & Busan Service Award, with Chef Son emphasizing that service should feel intuitive rather than performative.

Chef Son has said that his goal is to showcase the dedication and precision required in fine dining—the work that often happens behind the scenes. According to the Michelin Guide, he emphasizes the care that goes into long-prepared sauces, the handling of small fish, and meticulous cuts of meat. For him, cooking is not just about the final dish but also about the process, and he values opportunities to make that effort visible to a wider audience.

Chef Son has repeatedly described Seoul as an essential ingredient in his culinary journey. In an interview with the Michelin Guide, he said, “Seoul is the city I cherish the most—an essential ingredient of my culinary journey.” From Gwanghwamun to Samcheongdong, the city’s landscapes, old neighborhoods, and long-standing eateries continue to shape how he thinks about flavor and identity. His goal, he has said, is to create dishes that feel inseparable from Seoul—tastes that couldn’t exist anywhere else.

Despite the rigor of his kitchens, Chef Son’s personal habits are surprisingly structured. In an interview with the Michelin Guide, he said he starts each day with CrossFit, valuing the discipline it brings to his routine. He also finds mental clarity in walking around northern Seoul and unwinding at places like Namsan. His soul food is deeply personal—his mother’s home cooking, along with Pyongyang naengmyeon and sundae guk, dishes he associates with comfort and balance. Even his guilty pleasures lean relatable: late-night convenience store snacks and customized instant noodles, as he shared in a candid conversation with Palate Asia.