Seoul-born chef Louis Han grew up in fast-paced, trendy and forward-looking district Gangnam, and was already training in the kitchens by the age of 17. Now at just 31 years, the talented chef has opened his own restaurant Nae:um, showcasing a personal cooking style he calls contemporary Seoul cuisine, a combination of western techniques with heritage Korean flavours.
At Nae:um, the progressive vibrancy of Seoul meets the flavours of folk traditions but with an international appeal. Because Han believes that people relate to one another when they share a common experience such as the bond of
