Our Team
Owner Chef Jacob Lee
As a chef, I approach Korean cuisine through my own unique prism, reinterpreting tradition with a modern sensibility.
My experiences with Kobo and Matkim have deepened my understanding that Korean food is not just about the dish itself, but about the stories and emotions that each dining experience conveys.
I am passionate about crafting immersive dining journeys where every plate tells a story and every moment in the space resonates with meaning.
By blending heritage with innovation, I aim to create a holistic experience that transcends taste — inviting guests to connect with Korean culture on a deeper, more emotional level.
Head Chef YG Lee(SOTBAP)
Chef YG, with over 20 years of experience, has brought together the worlds of Korean cuisine and Australian fine dining.
As the founding Head Chef of KOBO, he worked alongside Jacob to shape its identity, infusing traditional Korean dishes with his own distinctive style.
Now, at Matkim 2.0, he presents his signature Sotbap Hansang — a table centered around freshly steamed rice — crafted with carefully selected grains and ingredients to offer the finest home-style dining experience.
Head Chef Youngjun Kim(Chef’s Table)
My culinary roots lie in Korea, where I immersed myself in the essence of Korean cuisine for many years. In pursuit of what “NEXT Korean cuisine” truly is, I’ve come to realize that cultural evolution thrives on connection, not isolation. To craft a richer, more contemporary expression of Korean food, I intentionally broadened my experiences.
At Gaon, the Michelin 3-star Korean restaurant, I absorbed the roots and discipline of Korean cooking. At Saint Peter in Sydney, I embraced culinary diversity and creative adaptability. These experiences led me here, to this city.
In Sydney—the most vibrant, multicultural food scene in the world—I will Sydneylize Korea’s elegance and flavor, bringing it to life on every plate.
