What’s your go-to breakfast when you have time to truly enjoy it?
In the morning, I sip on two lattes while listening to Spotify’s Daylist. For breakfast, I love a bowl of yogurt topped with almonds, apple slices, cacao nibs, flaxseed, and a drizzle of good-quality extra virgin olive oil.
Is there a childhood dish or flavor that shaped the way you cook today?
I spent part of my childhood in a rural village near Daegu, a southern city in Korea. My parents were settling in Seoul, so I lived with my grandmother for a few years. I was a country girl who loved picking wild greens in the fields. I grew up eating soybean paste soup, seasoned vegetables, and fish—foods often enjoyed by elders. Those flavors, along with the memories, deeply shaped my palate.
Before becoming a chef, did you ever imagine a different path for yourself?
Yes. I debuted as a teen model at 16 in Korea and released four music albums by the time I was 19. My childhood dream was to become someone famous, though I wasn’t sure exactly how. I’ve always been drawn to creative fields like music and art.
Of all the French pastries, which one do you most love making—and why?
I first learned French pastry at Le Cordon Bleu in Atlanta, and I still find baking very enjoyable. I love making madeleines and macarons, and I often bake whole wheat bread at home for myself.
Is there a food or ingredient you’re secretly obsessed with keeping in your kitchen at all times?
I love collecting ingredients and seasonings from different countries when I travel. I might not use them often, but I enjoy having an exotic pantry. Of course, as a Korean, staples like gochujang, doenjang, and gochugaru are must-haves.
Is there a food trend or dish you just don’t love—no matter how popular it is?
I like cheese, but cheese on tteokbokki? Not really—haha. I don’t enjoy dishes where the original flavors of the ingredients are drowned in too much sauce.
If you could unlock one chef’s secret recipe, whose would it be—and what dish?
To be honest, I don’t think “secret recipes” truly exist. What makes a dish special is the sincerity and care that go into it. That, to me, is a real chef’s recipe.
What’s the most unforgettable meal you’ve ever had—whether cooking it or being served?
The most unforgettable was a meal at Sant Pau in Spain by Chef Carme Ruscalleda. And once, at a pastry shop in Osaka, I had a clement cheese cake that brought me to tears. It’s rare to cry from eating something—but that moment was pure emotion.
Who has mentored or influenced you most in your culinary journey?
I believe life is a continuous journey of experiences—both beautiful and difficult. I’ve found inspiration in amazing local dishes I’ve discovered while traveling—often in humble street food or small local spots. The passionate cooks behind those meals are my mentors.
Have you noticed differences in the atmosphere or leadership styles in kitchens led by women vs. men? How has that shaped your experience?
When I first started working part-time in a restaurant in 2006, I found the kitchen physically challenging—everything was too high for someone my size, and my English wasn’t great. But my male coworkers helped me a lot. I began to realize that I didn’t need to rely on physical strength—I could use my brain and work more efficiently. Over time, I learned to see my feminine sensitivity as a strength. A kitchen is like an orchestra—when both men and women are in balance, you get harmony.
Where do you turn for creative inspiration when you’re in a cooking rut?
Travel—especially solo travel. I love being able to try anything I want along the way. The exotic scents, colors, people, and cultures spark inspiration. It’s not always about creating a new dish, though—it’s about waking up something inside me. Like bringing my cells back to life.
If you could give one piece of advice to the next generation of female chefs, what would it be?
The kitchen isn’t a battleground of gender. Use your strengths as a woman and strive for harmony in the kitchen. I always say—if something’s heavy, ask the strong person to lift it. I’ll cook with my mind and my delicate touch.
Instagram: @chefjiyeonlee
Heirloom Market BBQ
2243 Akers Mill rd Atlanta GA 30339
770 850 1008 or 770 612 2502
[email protected]
https://heirloommarketbbq.com/