JY Choi

JY Choi is a chef, culinary researcher and writer who has devoted nearly three decades to the study and evolution of Korean cuisine. Her career has taken her across Korea, Spain and Australia, with experience at the Westin Chosun Hotel, Hyatt Regency Perth and Jungsik Seoul. Her interest in culinary research developed in Spain, where she worked with the Alicia Foundation, a pioneering centre for food science and culinary innovation, and at the legendary elBulli. She subsequently spent 17 years at Sempio, one of Korea’s leading food companies, serving as Head Chef of its Korean Culinary Research Centre and leading extensive research into Korean ingredients, fermentation, traditional techniques and the foundations of Korean flavour. She is the co-author of *The Korean Cookbook*, published by Phaidon, a comprehensive exploration of Korean food culture and one of the most significant English-language publications on the subject. Beyond her research and writing, Choi has become an active advocate for Korean gastronomy on the international stage. Through her Instagram platform, **@JYTOUR**, she documents and celebrates Korea’s long-established restaurants, culinary traditions and the people who preserve them, introducing their cultural significance to a wider audience. She also serves as the **Academy Chair for Korea for The World’s 50 Best Restaurants**, representing and overseeing the Korean voting academy. Across research, publishing, digital media and international gastronomic events, her work is united by a single purpose: to understand Korean cuisine deeply, preserve what makes it distinctive, and communicate its value to the world in a contemporary and meaningful way.