Cho Eun-hee

Onjium, Seoul

An educator and ambassador for Korean royal court cuisine

In her 20s, Cho Eun-hee began attending the Institute of Korean Royal Cuisine in Seoul. Traditionally consumed under the Joseon Dynasty, which ruled Korea from 1392 to 1897, the cuisine was designated by the South Korean government as Important Intangible Cultural Property No.38 in 1970. Noted for its use of ingredients from the eight provinces of Korea and for the delicate balance of its flavours, the cuisine was exclusively enjoyed by royalty and nobility.

After finishing her studies, Cho worked as an education team leader at the same institute, before taking on the role of adjunct professor at Seoul's Baewha Woman's University. In 2013, the chef opened Onjium (which translates to 'creating in the right way'), alongside fellow chef Park Sung-bae.

More than just a restaurant (or 'culinary studio', as it's called internally) the site also functions as an educational space where visitors can better appreciate Korean culture. The space houses clothing and design studios and hosts twice-monthly classes on Korean history and culture, providing an opportunity for staff to deeper understand the context from which this cuisine emerged.

For Cho, the backbone of Korean food is fermentation, whether that be gochujang (red pepper paste), ganjang (soyabean sauce) or doenjang (soyabean paste). The Onjium team has a dedicated fermentation site in Namyangju, making and aging pastes, as well as studying the fermentation process of kimchi.

While her academic rigour and respect for history is evident, Cho is not afraid to reinterpret traditional cuisine, nor to draw on aspects of distinct Korean food traditions, such as Buddhist temple cuisine. The resulting dishes are a unique expression of both the past and present of Korea.

For her dedication to Korean cuisine and her commitment to sharing this knowledge with diners, staff members and the wider public, Cho Eun-hee is the winner of the Asia's Best Female Chef Award 2026.

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