Dasom Lee, the Garde-manger at Solbam, finds great joy in creating delicate and beautiful dishes. Through her meticulous work and passion, she brings elegance to every plate, contributing to the restaurant’s fine dining experience.
How did you start cooking?
Honestly, until high school, I didn’t have much connection with cooking. In my senior year, I actually wanted to become a professional soldier. I had a strong desire to protect my country, so I applied for military studies and was seriously considering a career in the military. However, just before graduating, I went through a period of reconsidering my dream. Due to a herniated disc, I had to give up on becoming a soldier, and naturally, I began to look for other paths. That’s when I first became interested in cooking.
My decision to pursue cooking wasn’t really out of love for it but rather out of curiosity. I had an open mind about doing anything, and when I chose my major for college, I entered the culinary arts department focused on hotel management. Initially, it wasn’t a choice to achieve a dream, but I found the learning process in the department to be intriguing. I was able to learn about various aspects of cooking, and I particularly started to develop an interest in Korean cuisine. Korean food isn’t just about the dishes themselves but also about the deep flavors and combinations that ingredients like fermented sauces bring, which I found fascinating.
Also, while working on certifications and practical training, I realized that cooking wasn’t just a job but a field I wanted to explore more deeply. Alongside remote classes, I gained hands-on experience in hotels and tried various foods, which helped me naturally find my path.
What kind of experience have you gained so far?
After graduating, I first got a job at a hotel, working in the banquet and buffet sections. At the time, I really didn’t know anything. I remember struggling because I wasn’t familiar with kitchen terms, so when someone asked me to bring something, I didn’t even know what it was. Everything felt new and challenging. But there, I learned the basics, like knife skills and basic cooking techniques. Above all, a senior colleague guided me closely and helped me a lot, which allowed me to build a foundation for working in the kitchen.
Later, I joined the Josun Hotel and moved to a fine dining restaurant called Eatanic Garden, which was a huge challenge for me. It was my first time in a fine dining environment. I started just by carrying plates. I was really nervous and everything felt unfamiliar and difficult. But the sous chef at the time took responsibility for teaching me, and with their encouragement, I worked hard to follow their guidance.
Fine dining was a whole new world for me. At first, I wasn’t even familiar with the concept of dining at that level, so I studied by reading books on my own. Watching how much care and time went into even a single small dish sparked my growing interest in cooking. It wasn’t just about preparing food; each dish had meaning, like an art piece, and the attention to detail was fascinating. Through this experience, I developed a deeper perspective on cooking and came to appreciate the charm of fine dining.
Do you have any memorable episodes?
There were many difficult moments in cooking, but one that stands out was my first experience handling fish. One day, I suddenly had the chance to process fish, and it was extremely challenging. Learning something new is always interesting, but this was especially tough. I kept trying after being told to "give it a shot," but it didn’t go as expected. Each mistake was discouraging, and I felt disappointed in myself. However, over time, I started to see improvement. That’s when I realized that nothing in cooking comes easy from the start, but each small step of progress brings great satisfaction.
At Eatanic Garden, we often had big events or special dinners, and whenever someone was absent, I had to fill in the gap. It was quite stressful. I felt insecure about my skills, and I worried that if I couldn’t fill the position perfectly, I would be a burden to the team. But I think those experiences helped me grow.
One of the most memorable moments was when I was responsible for a station for the first time. It was my very first experience like that. The pressure was beyond words because in a restaurant, mistakes can affect the whole team. If I messed up, the entire team could get criticized, so I was very anxious. The day before, even though it was my day off, I came in to practice and prepare. When I finally made it through the day successfully, I felt an incredible sense of accomplishment. Afterward, I realized I had grown, and that experience became very special to me.
What made you decide to continue your career in fine dining restaurants?
Initially, I was strongly inclined toward working in hotels. The structured and hierarchical organization of hotels was very appealing to me. That’s why I started by working in large-scale cooking operations, like buffet services. It was a completely different starting point from fine dining. At that time, the focus wasn’t on the details but rather on efficiently managing large quantities of food. Even if the details were lacking, completing the overall task was the priority.
However, when I started working in a fine dining restaurant, I experienced a completely different world. Here, every small detail mattered, and everything had to be perfect. I realized that even the tiniest element, which can easily be overlooked, is crucial to the overall quality of the dish. Above all, the constant challenge was to present flawless food within a tight schedule. Although it wasn’t easy to maintain such high standards under pressure, I found the process incredibly fascinating.
Most importantly, working in fine dining made me appreciate the beauty of the dishes the chefs created. Watching them craft food as if it were a work of art brought me immense joy. Even in a single small dish, there was so much care and precision, like completing an art piece. I was drawn to the idea that cooking goes beyond just making 'food'; it’s about creating a finished work of art that is served to the guests.
Lastly, the tension and pursuit of perfection as we meticulously check every detail before serving the dish to the customer were highly motivating for me. All of these experiences led me to the decision to continue building my career in fine dining.
How did you end up at Solbam?
I wanted to go back to the basics and learn again from the ground up in a small, owner-chef restaurant. In hotels, the scale is large and systems are well-established, so efficiency in handling tasks was key. But in that process, you could often overlook the finer details. That’s why I made the decision to “go back to the beginning.” I wanted to slowly build a foundation from scratch with the mindset of starting all over again.
That’s what brought me to Solbam. To be honest, it’s been more challenging in some ways because this is my first time in a small restaurant environment. The systems and structures that were taken for granted in hotels don’t exist here. In hotels, there were prepared resources and infrastructure, but here, you have to treat each ingredient and tool with more care. You need to conserve and manage everything with more attention, which changes the way you approach work.
However, this has also deepened my love and focus on food. While my hotel experience was valuable, at Solbam, I’m learning more because everything is made by hand, with care given to every step. Working with Chef Taejun Eom here has been a joy as I’ve been able to learn a new cooking philosophy.
Is there anything special about working at Solbam?
The biggest thing that stands out to me while working at Solbam is how different the work style is compared to my previous experiences. The most noticeable difference is that Solbam doesn’t operate for lunch; we focus solely on dinner service. This makes the flow of the day feel different. There is a set schedule for starting and finishing work, so there’s a sense of pressure to complete everything within the designated time. Before, I often had more flexible hours, where I could come in early and leave early, but Solbam is more structured and systematic in this way. At first, it was a bit challenging to adapt, but now I find it to be more efficient.
Another special aspect is the team atmosphere. At Solbam, there’s a strong culture of helping and supporting one another. The team works together as one, finishes together, and leaves together, and that sense of mutual reliance and assistance is really impressive. Since everyone is moving toward the same goal, the teamwork naturally becomes strong, and there’s a lot of positive energy. This makes working here enjoyable, and I also learn a lot from the process.
Solbam is already well-known for having a great working environment, with harmonious relationships among staff and a positive, forward-looking atmosphere. I feel confident that I can continue to grow and develop while working here. One of Solbam's greatest strengths is its focus on deep exploration of flavors and meticulous attention to detail in the food. The dishes are truly delicious, and I’m constantly inspired by how much effort every staff member puts into achieving that level of quality.
What do you do at Solbam?
Currently, I’m in charge of the Garde-manger section at Solbam. In this part, I mainly prepare cold dishes and handle various ingredients. It’s a foundational role, but it requires a lot of focus because attention to detail is crucial. Although I haven’t had the chance to experience other sections yet, I’ve heard that I’ll gradually have opportunities to take on other parts of the kitchen. I’m looking forward to learning new skills in that process and giving it my all.
What is your vision for the future?
I’m particularly interested in Korean fine dining. I want to explore the depth of flavors and the combinations of ingredients in Korean cuisine. Since I’ve only been working in fine dining for two years, there’s still so much I don’t know. As the youngest in the team, I feel that I have a lot to learn and many areas in which I need to grow. That’s why, for now, I’m focused on how much I can improve day by day, rather than thinking too far ahead. Even though I know there’s a long way to go, I want to give it my best and push myself as much as I can.
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