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He shows exiting things that happen here in a playful expression using a combination of ingredients that could be found around to stimulate five senses.
|Product||A space where the playful story begins -Chef.Don Young-|
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|Description||He shows exiting things that happen here in a playful expression using a combination of ingredients that could be found around to stimulate five senses.|
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A space where the playful story begins
Dong Young shows exiting things that happen here
in a playful expression using a combination of ingredients
that could be found around to stimulate five senses.
Don Young's dish seems have its own special meaning since
it’s like he brings out a moment of his life
with modern cuisine in a comfortable space like home.
Chicago Temporis restaurant Chef | D o n Y o n g
Q. Where do you get the inspiration for your cooking?
A lot of my inspiration comes from influence around me.
I do try to pick out dishes I grew up with that I put a modern twist on,
but there aren't many. It's very hard to say what specifically influences me,
there was a time talking about growing up and fresh produce was a very rare occurrence,
so canned vegetables were a common thing. I developed a dish based solely
about being able to go table side to serve pickled corn from a can with a dish I grew up eating, meatloaf.
Simply put, if something is great that season, then I am going to develop a dish around it with
whatever is around me to influence that direction,
whether it be a recent meal or time of my life I want to tell about.
Q. What is the concept of interior of the restaurant?
It's modern and intimate. We want you to feel like you are in a special place while
feeling like you are inside our home and can relax and be you.
I do this also by starting the meal out with finger food.
Q. What kind of space do you want your guests to remember the Temporis?
We want you to remember that we are a close knit family here.
We are a very small restaurant and most of the time you will meet just
about the entire staff when you come in to eat.
I feel that even though we have walls up around the kitchen that you should still get
a sense and feel for the people behind the stove that have been working hours everyday
to have just this one of many plates in front of you to draw a connection to the person who prepared it.
Actual physical connection to us and what we believe what we are doing is good,
we all want to have a good time and want to share our passion and love for what we do.
Q. Do you have any memorable episodes at the restaurant?
I think the most memorable moment at the restaurant would have to be the night
we got our Michelin star! It was such a huge honor to receive it and being one of
the youngest chefs in this country as well! We had a lot of regulars book tables that
night and we ended up drinking all the champagne we had at the restaurant that night!
Q. What kind of chef would you like to be remembered for?
Ultimately, I do focus on trying to be sustainable, focusing on what we can do for our planet
and how much I can do at this restaurant. It may be small, but it's better than another person
letting so much waste go. I find use in everything I have, whether it's turning it into vinegar or miso,
to juice or dehydrate for powder, or to even make oil or turn into ash, it all has a purpose to be used in the future.
While on top of that, I want to show you that what we do is fun and that we're having fun as well.
I do this by, once again, creating the connection with the guest and the kitchen as a whole,
the playful food that is hitting all senses, and that not everything has to be serious. We all want to have fun.
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18430 SAN JOSE AVE - Unit B City of Industry, CA91748, U.S.
Buisiness Time 09:30 ~ 15:00
Lunch 12:00 ~ 13:30
Sat, Sun, Holiday OFF
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29-8, Dosandaero 49gil, Gangnam-gu, Seoul, 06020, KOREA
OPEN 11:00 ~ 19:30
Lunch 12:30 ~ 13:30
Sun, Mon, Holiday OFF
+82 1600 0315