We recently connected with Yomi Chef and have shared our conversation below.
Yomi, so great to have you with us and we want to jump right into a really important question. In recent years, it’s become so clear that we’re living through a time where so many folks are lacking self-confidence and self-esteem. So, we’d love to hear about your journey and how you developed your self-confidence and self-esteem.
I’ve come to realize that confidence and self-esteem don’t come from outside validation. They come from trusting yourself. And trust only shows up when you step into the unknown. That’s usually what people fear the most: not knowing how things will turn out.
When life puts us in front of big decisions, not just what to eat for dinner but choices that could change everything, we either cling to stability or take a leap. Most people hold on to what’s safe and familiar. There’s comfort in that, and I respect it. But I’ve learned that when you choose risk, you choose growth. Even if things don’t go the way you imagined, there’s no true failure. There is only experience and wisdom that eventually guide you forward.
I’ve lived this truth. I didn’t take the easy path. I left home and came to the U.S. alone. I worked as a private chef, a hotel chef, and even a school nutritionist, moving across seven different states. Each time, I felt fear. Each time, I didn’t know what would happen. But I also knew that if I started, even with a slightly reckless heart, something good would come from it. And it always did.
Through these leaps, I’ve met incredible people, collected new insights, and learned to adapt no matter the situation. Looking back, that’s what built my confidence. Not the titles, not the places, not the wins, but the fact that I trusted myself enough to try.
Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?
Recently, I’ve been taking on new challenges beyond private dining and hotels. As a chef, I continue to grow professionally while also dedicating much of my time to developing as a culinary content creator.
Across Social Media platforms like Instagram, YouTube, and TikTok, I share fusion Korean fine-dining dishes designed with global audiences in mind. I use ingredients that feel familiar to people everywhere while staying rooted in the foundations of Korean cuisine. For example, dishes like Bossam Chicharrón with Ssamjang Romesco sauce or Baek Kimchi Steak take traditional Korean flavors and reimagine them through a lens that resonates with global dining culture beyond Korean culture.
Each video begins with the phrase, “Manifesting the dishes I would create for my Michelin restaurant 10 years from now.” It isn’t just a tagline. It’s a promise to myself. These creations are prototypes for the dishes I dream of bringing to life in a fine-dining setting in the future. Every menu item takes countless hours of thought and experimentation. Many attempts never make it online, but the ones that do are the result of capturing unforgettable flavors, aromas, and visual beauty.
At first, I struggled with the unique style of short-form platforms, but as my followers grew and began leaving encouraging comments, I discovered a new joy in sharing my work. What started as a challenge has become one of my favorite ways to connect with people across cultures.
Looking ahead, my goal is to expand these connections even further. I will continue introducing the beauty of Korean cuisine to a wider audience, and eventually present these dishes beyond the screen, directly to guests who can experience the depth and elegance of Korean fine dining in person.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
I believe life is very much like cooking. In the kitchen, three elements matter most: patience—waiting until a dish reaches its perfect state, skill—executing techniques with precision, and excitement—the joy of creating and imagining new flavors. I’ve come to see that these same principles apply to life.
No chef begins their career as a head chef. We all start with the basics—often washing dishes—and must learn patiently, one step at a time. Even when the work feels tedious or overwhelming, it is in those moments that we build character. By learning something small each day, forming relationships, and moving forward with persistence, you eventually begin to discover your path. Dreams aren’t something you are handed at the start. They’re uncovered through experience, reflection, and the courage to keep going. And once you find that dream, patience keeps you moving toward it, step by step.
Along the way, what you gain isn’t just technical ability like chopping faster or plating more beautifully. You begin to see the bigger picture: the flow of the kitchen, the harmony of teamwork, and the way strong relationships transform everything. Ultimately, every chef dreams of becoming a leader, but leadership is not learned in isolation. It is shaped by the people you work alongside, the challenges you face together, and the lessons that only experience can teach.
For me, the most important thing has always been never losing that sense of excitement. Do you remember the very first dish you ever made? For me, it was a cherry blossom pasta in culinary school. By today’s standards, the dish feels almost embarrassing, but I still remember the thrill of making the dough, picking blossoms, and creating the sauce. That excitement was real, and it’s what I still carry with me. Even now, I begin each workday by asking myself: What will excite me today?
I believe that if you want to be a chef, you should never let go of that feeling—the anticipation the night before serving a dish, and the joy of imagining how wonderful tomorrow might be. That spark of excitement is what makes patience worth it, what turns skill into artistry, and what transforms cooking into a lifelong journey.
What would you advise – going all in on your strengths or investing on areas where you aren’t as strong to be more well-rounded?
One of my biggest weaknesses has always been multitasking. When I concentrate deeply on one thing, I often lose track of everything else. In a busy restaurant kitchen, where you’re expected to juggle multiple dishes at once, this led to mistakes and frustration.
But over time, I discovered that what felt like a weakness could become a strength in the right environment. In private dining and catering, success depends on carefully planning and executing one event at a time. My ability to pour all of my energy and focus into a single project became an advantage. At Lotte Resort, I started as the youngest cook in the kitchen. Within just three months, because I gave my full attention to each event, the head chef entrusted me with leading one myself.
That experience taught me something important: when you focus on your strengths, you gain recognition. That recognition opens new doors and builds trust with others. By contrast, if you only try to fix your weaknesses, it can feel like drifting in the middle of the ocean on a tiny boat, exhausting, directionless, and never reaching true depth.
Cooking, after all, is as vast and deep as human history. If you spread yourself too thin, you risk skimming only the surface. But if you dig deep into your strengths, developing mastery and trust in one area, you build a foundation that naturally leads to new opportunities and challenges.
That is the path I have chosen: to embrace what I do best, refine it, and let it open the way to growth I never imagined at the start.
Contact Info:
- Website: https://yomicook.com
- Instagram: https://www.instagram.com/yomichef/
- Youtube: https://www.youtube.com/@cookedbyyomichef
- Other: TikTok: https://www.tiktok.com/@yomichef
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