From Seoul to New York and now Sydney, Chef Jacob Lee’s journey has shaped him into Executive Head Chef at North Sydney’s Miji Bar & Grill. Along the way, he’s learnt the discipline of fine dining, the value of creativity, and why Australia’s mix of produce and cultures makes it such an exciting place to cook.

What first sparked your love for food, and how did you get your start in the industry?

My love for food began in a special cooking class in elementary school. It was my first time in a kitchen, and I was captivated by the experience of seeing people enjoy the food I made. This sparked a hobby of cooking simple dishes at home.

When I was deciding on a high school, I discovered there was a culinary high school and realised I could turn my passion into a career. That’s when my professional journey truly began.

What’s been your journey so far – from your first job to where you are now?

My first job was a part-time kitchen position at a traditional Korean restaurant that a family friend owned while I was still in culinary high school. Throughout my studies, I consistently trained at various hotels and restaurants during school breaks. After graduating, I moved to New York to start my career as a professional chef at a one-Michelin-star Italian restaurant called A Voce.

I later returned to Korea, where I worked at another Italian dining restaurant. My mentor, Chef Kang Min-goo, then gave me the opportunity to be a founding member of his new restaurant, Mingles, which is now a three-Michelin-star establishment. I worked there for about four years before becoming the head of the savoury department at Tartine Bakery, a famous sourdough bakery in Korea founded by Chad Robertson.

Over five years, I gained diverse experience from fine dining to a casual café setting. I later opened my own small bistro, which I ran for three years before moving to Australia. I started my Australian career as a sous chef at Flying Fish and am now the Executive Head Chef at Miji Bar and Grill in North Sydney.

What have been some of your greatest achievements along the way?

There are two moments that stand out for me.

First, during my time in New York, the restaurant was incredibly busy, serving over 200 guests every service while maintaining its one-star quality. To survive in that environment, I learned the critical importance of organisation, discipline, and how personal skill and equipment efficiency can make a huge difference in managing a kitchen. That period was foundational, teaching me the essential basics of what it means to be a chef.

The second achievement was when I was working at Mingles in Korea. It was my first time in a fine-dining kitchen, so I had to adapt to a completely new style of service and workflow. As I grew, the restaurant was awarded its first Michelin star. The three of us who started the restaurant (the manager, the owner-chef, and myself) felt an immense sense of pride and joy seeing our hard work recognised.

Outside your property/properties, what are your current favourite food joints?

Sydney has so many great places to eat, especially with its diverse nationalities and local cuisines.

I love Sang by Mabasa. Their daily-changing Korean menu is what I recommend to people who want to experience authentic, real Korean food. I also have a big sweet tooth and love ice cream. While I haven’t been to many places yet, Anita Gelato has been the most memorable and delicious one I’ve tried recently.

Which chefs and cuisines inspire you most – past or present?

Italian and Korean cuisine are my greatest inspirations. I began my culinary journey with Italian cuisine, and I found many similarities between the two – from the geographic environment of being surrounded by seas to the four distinct seasons and mountain ranges that create different regional styles. Both cuisines also use fermentation techniques. The process of building flavours in Italian cooking and then transitioning to creating flavours in Korean fine dining at Mingles has profoundly influenced my own cooking style.

My biggest role model, both then and now, is Chef Kang Min-goo. His dedication, hard work, and values as a chef continue to be a huge source of inspiration for me.

How do you think Australia’s food culture has evolved in recent years?

I believe several factors contribute to the development of Australia’s food scene: the famous café culture, the diverse cuisines brought by immigrants, the excellent produce from Australia’s blessed natural environment, and the sophisticated palate of its customers. While I’ve heard that things have changed a lot since the pandemic, as they have everywhere, I’m confident that Australia’s food culture will continue to evolve naturally over time.

Any exciting food trends you’ve tried at home – or sneaked onto the menu?

I’m always looking for new ideas, whether it’s for my menu or just to experiment. I’ve been experimenting with using matcha not just in desserts, but also in savoury dishes. I’ve also been reinterpreting popular trends, like the viral Dubai chocolate, by using its flavour combinations in my own desserts. It’s not just about food, either. If an idea sparks my interest, I’ll brainstorm with the bar staff to see how we can incorporate it. It’s a great way to push creative boundaries and discover new pairings.

And finally, what do you love doing when you’re not in the kitchen/at the venue?

I try to spend as much time as possible with my family. My children are still young, and I know these precious moments won’t last forever, so I make them a priority. When I have some personal time, I really enjoy trail walking. I discovered a new walking course near Coogee Beach late last year and now I go at least once a month.