Jungyoon Choi

Jungyoon Choi is a chef, culinary researcher, and writer with 26 years of experience working in Spain, Australia and Korea. Over the last decade, she trained at Alicia Foundation and El Bulli and now she is executive R&D chef of the Korean Culinary & Fermentation Research Center at Sempio Foods. Choi is also the Academy Vice Chair of Korea & China for World’s 50 Best Restaurants.