Korean restaurants led by Korean chefs are being increasingly recognized at global gourmet awards, elevating the global status of Korean cuisine. The approach that modernly reinterprets the unique ingredients and philosophy of Korean cuisine is attracting attention in the international gourmet community. Furthermore, restaurants that also possess quality service are achieving success on the world stage.
According to relevant industry sources on the 23rd, the 'World’s 50 Best Restaurants' awards ceremony, considered one of the most influential evaluations in the global dining industry, was held on the 19th (local time) in Turin, Italy. It ranked restaurants from six continents, 25 regions, and 37 cities, based on votes from 1,120 experts including chefs, critics, and food enthusiasts. The rankings were revealed up to the 100th place, with 'Mingles' in Gangnam, Seoul, ranking 29th and 'Onji-eum' in Jongno ranking 57th.
'Mingles' has been included in the top 50 for four consecutive years, climbing 15 spots from last year's 44th position. The evaluation panel noted, "It is a place where you can taste dishes that delicately transform local ingredients." 'Atomix,' a Korean fine dining restaurant in New York, ranked 12th, achieving the highest position among restaurants in the U.S., receiving praise for its 'sophisticated yet tradition-respecting unique Korean cuisine.'
Ranking from 51 to 100 includes 'Onji-eum,' a Korean restaurant. Run by the Traditional Culture Research Institute, 'Onji-eum' began as part of a cultural restoration project encompassing clothing, food, and space. Executive Chef Cho Yun-hee designs the menu according to seasonal changes and the flow of ki, reinterpreting the aesthetics based on Eastern philosophy in a modern course format. It is noted for borrowing elements from French fine dining while emphasizing Eastern restraint and functionality as differentiating factors.
The rise of Korean cuisine does not stop here. Korean chefs have received numerous awards at the James Beard Awards, known as the 'Oscars of the culinary world.' Chef Lim Jeong-sik of 'Jungsik' in New York won the 'Best Chef Award' at the 2025 James Beard Awards held on the 16th. 'Atomix' won the 'Outstanding Hospitality Award,' proving that it has raised the standard of taste as well as service, space, and hospitality to a global level.
'The World’s 50 Best Restaurants' and the 'James Beard Awards' are prestigious ceremonies recognized in the global culinary community. Winning an award at these evaluations signifies that a restaurant has been recognized for its creativity, influence, and identity at a global standard. Recently, the criteria for evaluation have expanded to reflect diversity, locality, and the social role of food culture. Not only technical perfection but also philosophy and sustainability are emerging as key judgment factors.
‘월드 베스트 50 레스토랑’과 ‘제임스 비어드 어워드’는 세계 미식계에서 권위를 인정받는 시상식이다. 이들 평가에서 수상한다는 것은 해당 레스토랑이 창의성과 영향력, 정체성을 세계 기준에서 공인받았다는 의미다. 최근에는 다양성과 지역성, 식문화의 사회적 역할 등을 반영하는 방향으로 평가 기준이 확대되고 있다. 기술적 완성도뿐 아니라 철학과 지속 가능성까지 주요 판단 요소로 부상하고 있다.
An industry source noted, "In particular, the fact that a Korean restaurant or Korean chef has won at the James Beard Awards is interpreted as a symbol that Korean cuisine is entering the mainstream culinary culture in the United States, beyond being simply an exotic cuisine. It also reflects the cultural influence within the culinary community."
Recently, Korean restaurants are not just offering Korean menu items but are adding creative interpretations that align with global culinary trends while preserving their traditional roots. The modern reinterpretation of fermented sauces such as doenjang, gochujang, and ganjang, as well as the elegant expression of the unique philosophy of Korean cuisine, has led to high appreciation.
The strengthening of Korea's status in the culinary world has also been contributed by the close-knit domestic and international dining networks. This year, Choi Jeong-yoon, head of Sempio's Korean Flavor Research Institute, was appointed as the chair for Korea and Taiwan at the World’s 50 Best Restaurants. Choi has gained experience in establishments such as the Chosun Hotel, Hyatt Regency in Australia, and El Bulli in Spain.
Since joining Sempio in 2010, he has led the 'JANG Project' to promote Korean traditional sauces worldwide, developing over 150 recipes in Spain and the United States. Since 2018, he has continued exchanges with local chefs by opening the 'Yeondu Culinary Studio' in New York. He is regarded as a key figure actively involved in the globalization of Korean cuisine.
An industry source stated, "Korean cuisine is now establishing itself as an independent genre with its own identity and philosophy in the global culinary scene, resulting from the harmony of tradition and modernity, creative interpretations, service innovations, and a dense global network."