Burj Al Arab, in Dubai, is considered the world’s sole seven star hotel. It costs W7.5 million for a night's stay and W35 million for the royal suite. Thus, typical guests are state leaders, the world’s richest, Hollywood stars and star athletes. The food served at the hotel is also top tier. To work at Burj Al Arab and become the "chef of all chefs" is the dream of any chef. The head chef of the prestigious Burj Al Arab is none other than a Korean, Edward Kwon (37, Korean name Kwon Young-min).

He is already a hero among the younger generation. His biographical essay “I cook seven stars” that came out late last year has become a bestseller. But his success story by no means happened effortlessly overnight. It’s the result of his overcoming a less-than-prominent school background in Korea and racial discrimination overseas through his passion and dreams.


Special Dish of Passion and Dreams

Kwon originally wanted to be a priest, but family opposition shifted his life course. To study for university admission, he daringly came up to Seoul and began part-time kitchen work at restaurants, which marked his entry in the culinary field. He was praised for his talent around the kitchen. He then entered Youngdong Univ. in Gangneung city with a major in hotel cuisine. He had a chance to intern at the posh hotel Ritz-Carlton Seoul in his sophomore year in 1995. His hard work, double that of his other classmates, paid off.

After a three month internship, he was the only student to be chosen as a regular worker. He built up his talent while working with foreign chefs at the Ritz-Carlton. He also took early morning English classes at institutes to better communicate with the foreign chefs. He studied English very hard. He made an effort to talk to foreign head chefs, as he believed real conversation is the best way to learn a language. He also frequented bookstores. On weekends, he stayed there all day long to study English cookbooks. Learning was very exciting for him while his English steadily grew. He studied this way for two years.

Then he felt Korea was too small for his visionary dream. Thanks to close ties with foreign chefs, he was able to transfer to the Ritz-Carlton San Francisco in 2001. His initial position was Second Cook but in three months he was promoted to First Cook. The next year, he became the Sous Chef, a feat that would ordinarily take other chefs ten years. In 2003, he was named one of the top ten young chefs by the American Culinary Federation. It may look as if he won a speedy promotion in two years, but he actually pulled off six years of work in two years. In the U.S., he worked from 5 a.m. to 1 a.m. the next day, 20 hours a day, for two years every single day. His colleagues didn’t like the hardworking Kwon. He had to repeatedly tell them that he had to work that much because he didn’t know even a tenth of what they knew. The racial discrimination was tough at times but he patiently pursued his dream.


Cooking 7 stars

In 2004, he returned to Korea at age 33 as the vice head chef of a five star hotel in Seoul. But he was not welcomed warmly. People were jealous of the young Kwon who was treated as a foreign chef. He was more hurt than during the rough times he had in the U.S. At the same time he also wanted to gain more diverse culinary experience. He believed extensive knowledge was the key to becoming a true chef. He again looked to another part of the world. He worked in Tianjin, China and then Dubai for a deeper understanding of Asian cuisine.

His book “I cook seven stars” tells all about his culinary passion. The burden he had of cooking ethnic dishes as a Korean and the discrimination he experienced abroad by chefs who never saw a Korean chef before is a testament to his difficult life journey. But the trials were what made him the top chef he is today. In the book, he also talks about his hope to globalize Korean and foster new young talent.


Effort to globalize Korean cuisine

Although he is the head chef of the Burj Al Arab, he still cooks sometimes. His dishes cost W3-4 million and they are not available for just anyone. When he has guests at home, he likely cooks, not to disappoint his guests' expectations. Now as a ‘global chef, Kwon wants to work toward promoting Korean cuisine. To achieve this aim, he believes Korean food must be adjusted to the foreign eye and its taste be adjusted to fit their palate. This is his belief in globalizing Korean food. He’s also preparing a project to incorporate Korean ingredients with Western cooking to one day see all restaurants in the world use Korean soy sauce instead of the Japanese equivalent.

His dream does not end here. His last goal is to build the world’s first chef academy. Education will be free, run in the form of Israel’s kibbutz, but facilities, professors and dorm amenities would be the world's best. A number of world class chefs have already confirmed their participation. What Kwon needs now is funding.

We often find people around us who shine like a star and in this sense, Kwon is a super shining star. Immense effort and time went into his prestigious status which makes it all the more beautiful.