Social Eating House + Bar Head Chef, YK
Social Eating House + Bar Head Chef, YK (image supplied)

Social Eating House + Bar has long been a ‘casual fine dining’ Gold Coast favourite. With an impressive international tapas/shared plate style menu that includes the likes of Grilled Miso Quail, or even Lightly Smoked and Grilled Ocean Trout, it’s no wonder they’re a winner of not just one but two Hats from The Australian Good Food Guide. Freshly appointed Head Chef, YK, joined the team just a little over a month ago and has since hit the ground running. We had the pleasure to get to know him a bit more, and find out that he is a Chef passionate about making people happy, seeing them come together and enjoy the food he has prepared.

How long have you been a Gold Coast local?
Not very long! I have only been on the Gold Coast for just over a month.

What do you love most about living here?
The ocean. Wherever I go, I am so close to the beach. Plus the Gold Coast has some pretty friendly people!

Grilled miso quail, preserved turnip, shichimichi and spring onion (image supplied)
Grilled miso quail, preserved turnip, shichimichi and spring onion, Social Eating House + Bar (image supplied)

Tell us about your chef journey thus far.
I have been studying cooking since I was 15 years old. I graduated Kimpo University (a culinary art association) and went to the Army Service for 2 years as a Chef. Once I finished my duty of service I moved to the USA, and held an Internship for a year at The Ritz Carlton Hotel in Naples, Florida. After this, I moved back to my home country where I started to work at the Banyan Tree Hotel. It was there that I was fortunate enough to meet some great Chefs. Not long after I returned, I began to think of moving to Australia because there are lots of different fresh produce and cooking techniques that intrigued me. From there, I explored and looked into the opportunity of graduating from Le Cordon Bleu in Sydney. The next thing I know, I was working at Quay Restaurant, then Bennelong and then moved to Aubergine Restaurant in Canberra. I worked for Ben (Aubergine Restaurant Owner & Chef) for five years and learnt a lot of cooking techniques and how to ‘respect’ all ingredients. It wasn’t until my wife and I were on a Gold Coast holiday that we realised that we had fallen in love with the Gold Coast and wanted to call it our home.

What’s your proudest chef moment?
When my service has been smooth and everyone is happy.

Where do you draw your inspiration from?
Jeffo (Matt Jefferson)

What’s your favourite dish to cook at home?
Korean instant noodle

Social Eating House + Bar
Lightly smoked & grilled ocean trout, heirloom beetroot and burnt onion creme fraiche, Social Eating House + Bar (image supplied)

Tell us about what changes you are bringing to Social Eating House + Bar.
I am currently working on implementing some recipe books for the restaurant. Further to this I am trying to implement a super organized kitchen where chefs can work smart and efficiently.

What else is in the works for you in 2021?
I am having a baby, so very much looking forward to adding to my family.

Tell us your favourites on the Coast…
Café for breakfast:
I am new here so I haven’t been everywhere but I have been to Bam Bam Bakehouse, Mermaid Beach
Coffee spot: no name lane, Broadbeach
Restaurant for dinner: Has to be Social Eating House + Bar, Broadbeach
Bar or pub for a drink:
Again, has to be Social Eating House + Bar, Broadbeach
How does your weekend usually look? I usually spend my time at home with my wife, and lately we have been getting ready for our new baby.



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