In a recent collaboration between NABI in Shanghai and Solbam from Seoul, themed “Tracing Butterflies Through the Pine,” Chef Tom Ryu and Chef Taejun Eom shared a brief conversation on their approach to cooking and creativity.
Chef Ryu recalled first meeting Chef Eom many years ago—an encounter that left a lasting impression. “Long time ago I met the chef, and he inspired me a lot,” he says.
For Chef Eom, Chef Tom’s cooking goes beyond concept or presentation. “Everybody can copy a concept, or the appearance of something,” he explained, “but the depth of a dish comes from attitude.”