Chef Ahn Seong-jae shared the current status of his restaurant, Mosu. Known as a new star born from Netflix’s cooking survival show “Black and White Chef,” which stirred a culinary frenzy in South Korea, Chef Ahn of the Michelin 3-star restaurant Mosu was featured in the luxury fashion lifestyle magazine Esquire.
He mentioned, “Honestly, sometimes I think, ‘Can’t I just be a little bit more sloppy now?'” but he added, “However, if it’s at the same level as the old restaurant, it’s meaningless. We must evolve, so we’re putting our utmost effort into it.” He also remarked, “Mosu, which does not operate during the period Michelin reviewers go undercover, is bound to lose stars. In terms of stars, we only have room to fall,” but emphasized, “What’s important to us is to evolve.”
Chef Ahn Seong-jae also shared his thoughts about gaining national attention through “Black and White Chef”. He said, “To be honest, the majority of the participants probably didn’t know who I was. I’m someone who originally prefers to quietly do my job and express myself through cooking rather than seeking attention,” and further explained, “However, not everyone can taste my food, and since I’ve connected with the public through the program verbally, I now consider words very important as well.”