[INTERVIEW] Le DORER receives one Michelin Star, Head Chef honored with Young Chef Award
2026-03-11The Michelin Guide Seoul & Busan 2026 ceremony was held on March 5, 2026, at Signiel Busan, marking the guide's 10th anniversary in Korea. The edition features top restaurants from Seoul and Busan, recognizing chefs and establishments for their culinary excellence, creativity, and quality, from Michelin-starred restaurants to Bib Gourmand selections. In this edition, 233 restaurants were recognized in total, with 178 located in Seoul and 55 in Busan. The guide also featured 10 new or newly elevated Michelin-Starred restaurants, setting a record and raising the total number of starred restaurants in Korea to 46.
Le DORER, situated in the coastal Marine City area of Haeundae-gu, Busan, is headed by Chef Kim Chang-uk. The restaurant focuses on modern Korean cuisine, with the Head Chef and his team reimagining traditional Korean flavors using contemporary culinary techniques. They strive to provide an elevated dining experience, pairing their refined dishes with a sophisticated wine selection to create a perfect harmony of flavors.
Le DORER was awarded one Michelin Star (newly promoted in 2026), while its Head Chef, Kim Chang-uk, received the Young Chef Award at the Michelin Guide Seoul & Busan 2026.
Kim Chang-uk said that his culinary inspiration comes from the diverse ingredients and the vibrant food culture of Busan. This influence shapes his approach at Le DORER, ‘’The unique terroir of this coastal city dictates the direction and the distinct ‘color' of Le DORER, allowing us to translate the essence of the region into every plate we serve,’’ he said in an email interview on March 6-11.
Regarding what makes Le DORER’s dishes special, he said, ‘’I believe our strength lies in our storytelling. We don’t just use local ingredients; we weave the narratives of the land and sea into our dishes, creating a unique connection between the diner and the regional heritage.’’ Discussing his favorite dishes at Le DORER, he revealed that his top choice is the Abalone Mandu (dumpling). ‘’While it is crafted with fresh abalone, it evokes the deep, comforting flavors of Samgyetang (Ginseng Chicken Soup), a quintessentially Korean restorative dish.’’ ‘’I believe it perfectly represents the harmony of health and heritage, making it a true symbol of our culinary philosophy,’’ he added.
On receiving the Young Chef Award at the Michelin Guide Seoul & Busan 2026, he expressed that it still feels a bit surreal. ‘’Receiving the Young Chef Award, a once-in-a-lifetime honor, is incredibly humbling. While I feel immense pride, I also feel a profound sense of responsibility to continue pushing the boundaries of Korean cuisine and living up to this prestigious recognition.’’
When talking about the Korean ingredients he likes to feature at Le DORER, he mentioned that he has a particular fondness for Pine Nuts. They offer a delicate balance of savory richness and a subtle, elegant sweetness. ‘’To me, pine nuts are an ingredient that beautifully captures the understated sophistication of Korean flavors,’’ he said. When asked how he continues to innovate in his cooking, he explained that innovation is the result of constant learning and curiosity. He said, ‘’By staying dedicated to my studies and remaining open to new perspectives, I find that my cooking naturally evolves, one step at a time, toward creating something entirely new and meaningful.’’
Finally, discussing his vision for Le DORER, he shared that their goal is to continue evolving by offering even more refined dishes that deeply reflect the regional identity of Busan. ‘’I want Le DORER to be a destination where every guest can experience a joyful, comfortable, and truly memorable meal.’’
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