Tony Yoo

Tony is a pioneering Korean chef whose cooking connects Korea’s culinary heritage with a contemporary international perspective.

Owner Chef of DOOREYOO in Seoul and Executive Chef of POGU in San
Francisco, he was among Korea’s first Michelin-starred chefs, receiving a
star in 2016.

His cuisine is rooted in jang—Korea’s deeply fermented soybean pastes and
sauces—and preservation traditions shaped by short harvests and long
winters.

He studied Korean temple food and traditional condiments before serving
as Executive Chef at the Korean Embassy in the UK.

He later founded DOOREYOO in a historic hanok and now leads POGU,
while serving as a Chef Advocate for the United Nations World Food
Programme.

  • Joining us on: 23 - 27 September 2027
– Who else is joining us for Kitchen on the Edge of the World –

Halvar Ellingsen

Halvar Ellingsen is a leading voice in contemporary Norwegian cuisine, deeply rooted in the landscape and food traditions of Northern Norway.

Toni Toivanen

Finnish chef Toni Toivanen has built an international career at some of the world’s most influential kitchens.

James Gabriel Martin

James is an Irish chef, author, photojournalist and storyteller from Dublin whose work explores the connections between food, culture, heritage and place.

Mia Hjorth Hansen

Mia is head of activation and development and is co-owner of Gedulgt, located in Aalborg and Aarhus in Denmark.

Audun Rasmussen

Before you have even said hello to Audun, you will be greeted with a mischievous smile and twinkling eyes. He is the one who will guide you safely and expertly through this wild terrain we call home. The man’s mind is an encyclopedic field guide.