A colorful culinary collaboration: The Jeju Food and Wine Festival

Maria Grazia Soncini (center) during the Grand Kitchen demonstration at the Jeju Food and Wine Festival in Jeju City, May 18.

This year’s Jeju Food and Wine Festival kicked off Thursday with a day of cooking demonstrations by master chefs from Hong Kong, Japan, Bulgaria, France, Italy and Korea.

Their creative, colorful dishes, which used many local Jeju ingredients, were prepared in front of a few hundred culinary enthusiasts and students at Cheju Halla University, where the event was held.

Chef Yoo Hyun-su, of the restaurant Dooreyoo, in action

Officials from the host organizations of the Korea Food and Wine Festival, Cheju Halla University and the Jeju Tourism Organization raise a glass of wine with an invited chef during the Grand Kitchen event on May 18.
Cheju Halla University Convention Center, in Jeju City, May 18


Appropriately the day ended with a “junior chef” competition by local cooking students who took their inspiration from the examples set by the line-up of award-winning chefs earlier in the day.

Junior chefs interviewed prior to the competition
Five judges, including chefs Maria Grazia Soncini, Edward Kwan, and Cho Hee Suk, await the start of the “Junior Chef” competition.
Chef Edward Kwan poses with a fellow chef after the Grand Kitchen event.

Outside the Hall was a Jeju traditional food tasting area held in the afternoon, and on Friday, the festival’s Gourmet Week events continue with a Garden Dinner at Maison Glad, featuring participating chefs such as Maria Grazia Socini, Laurent Dallet, Vikram Garg and others. (For more information on the chefs, click here).

The festival is organized by the Jeju Food & Wine Festival Organizing Committee and co-hosted by the Korea Food and Wine Festival, Cheju Halla University, and the Jeju Tourism Organization. Venues: Maison Glad Jeju, Haevichi Hotel&Resort, Cheju Halla University and 50 Jeju Gourmet Week restaurants all over Jeju Island






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