Introducing Sihyun Kim, who describes her role as welcoming guests with the heart of a host, ensuring they have a comfortable and extraordinary experience.
What was your journey before joining Solbam?
At 20, right after graduating high school, I started working at an Italian restaurant. Back then, without a clear career goal, I entered the food service industry with the simple thought of earning money. My first role was as the youngest member of the service team. At first, I thought the job was just about serving and cleaning tables, but it turned out to be much harder than I had expected. However, the sense of fulfillment I felt when seeing customers enjoy their food and smile was immense.
After that, I worked at a lounge bar, and I remember having a rather unique experience there. The chairs were made of fabric, and some glitter from a previous customer's clothing had transferred onto the next guest's outfit. It resulted in a major complaint. Since the manager was absent at the time, I personally ran out to buy a lint roller to resolve the issue. While I was flustered and scrambling to fix the problem, I think the guest saw my genuine effort to address the situation, as they ended up looking at me with pity rather than anger. From that moment, I started to think more deeply about the responsibility that comes with working in service. Thankfully, the guest calmed down, and I was relieved. It was a moment that reaffirmed to me that service is about conveying sincerity.
What brought you to Solbam?
Over eight years, I worked in coffee shops, brunch cafes, bars…. At an F&B branding company, I was able to gain diverse experiences in coffee, wine, and food, without being confined to a single role. I even earned a WSET Level 2 wine certification there, which broadened my conversations with customers. However, having worked at so many establishments, I felt that my career lacked depth. I realized I needed to build greater expertise, which led me to Solbam.
At a time when I felt the strong desire to focus on service and gain a more concentrated experience, I was unsure where to start. Then, I came across Solbam’s recruitment announcement. Solbam had caught my interest long before through Instagram. Unlike other restaurants, Solbam includes the staff’s names on the menu, which I found fascinating. It felt like we were introduced not just as “staff” but as the “main characters” of the space.
I applied without hesitation after hearing that Solbam is a place where service isn’t about earning money but truly about “serving.” Although I didn’t have fine dining experience, that only fueled my desire to take on the challenge.
What makes Solbam special for you?
The service at Solbam is unlike any I have experienced before. In other places, service feels like merely “attending to” guests, but at Solbam, it’s about building a relationship with each guest. Since we need to convey the story that the chef puts into each dish, understanding the food is incredibly important. I’m grateful that even junior staff are given opportunities to personally experience the menu. After tasting the chef’s dishes firsthand, it becomes natural to convey the meaning behind each plate.
Also, Solbam isn’t just about providing a meal. Dining here flows like a performance. We must create an experience where guests remain continuously intrigued and curious throughout their meal. When I first dined at Solbam as a guest, I was amazed at how the three hours passed so fluidly. Moreover, everything here—from the tableware and interior to the paintings on the walls—tells a story. Being able to naturally share these details with guests is not only fun but also fulfilling.
What have you learned from working in fine dining?
In fine dining service, even the smallest discomfort or awkwardness cannot be overlooked. At first, I made mistakes due to nervousness, but my seniors offered me a lot of advice and comfort. One senior told me, “You are the host of this house, and you are inviting the guests.” If the host feels awkward or uncomfortable, so will the guests. After hearing that, I started learning how to greet guests more naturally and warmly.
At Solbam, we prepare customer information with exceptional care. We check details such as the occasion or the number of visits. While other establishments may also track customer information, I have never seen such meticulous attention to detail. This kind of effort makes Solbam truly special.
How do you relieve stress?
I relieve stress by organizing. When I get home, I declutter unnecessary items, throw away old clothes or unused objects, and clear my mind. Because I feel at ease only in a clean and organized space, I don’t keep many unnecessary things. Whenever my space becomes organized, my complicated thoughts calm down, and I feel re-energized.
What are your plans and goals for the future?
To be honest, I’m not someone who lives by planning for the future. Instead, I focus on doing my best every single day. For now, my biggest goal is to become a full-time staff member at Solbam. After that, I want to deepen my studies in English and wine so I can share more with the guests who visit Solbam.
Solbam isn’t just a place for fine dining—it’s a space that gifts guests with a special experience. I want to perfect that experience, providing answers to their questions naturally and going beyond their expectations with my service.
Lastly, is there anything you’d like to say to the guests visiting Solbam?
Solbam is not just a place for a meal. It’s a space to share time and memories. I hope each guest who visits Solbam finds satisfaction beyond their expectations. To achieve this, I will continue to learn and prepare more.
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