From marine biology to cooking, Korean chef finds home in Manila

As a child, Charlie Jeong loved watching documentaries, especially those about the deep sea. He was fascinated by the idea that so much of the world remained undiscovered, a curiosity that would eventually lead him to explore a different path from the one he had originally studied.

The 31-year-old majored in marine biology but eventually found himself in the restaurant business. He came to the Philippines about three years ago to start a business, and cooking gradually became his profession.

“Although I work in a different field now, I think that curiosity and desire to try something new have stayed with me,” Jeong told ABS-CBN News.

He did not attend culinary school and never really dreamed of becoming a chef. Much of what he knows about cooking came from his maternal grandmother, who is now in her 90s and continues to run a restaurant in Korea serving samgyetang, or Korean ginseng chicken soup.

Interestingly, she was also the one who advised him against entering the restaurant business.

“She knew how demanding it was and didn’t want her grandson to go through the same hardships,” Jeong said.

Now that he runs restaurants himself, he understands her reservations.

“It certainly isn’t easy, but I’ve also come to appreciate how meaningful it is to prepare food and serve it to others.”

His grandmother taught him more than recipes and cooking techniques. She also instilled in him the importance of preparing food with care.

“She taught me to put care into preparing a meal for someone. I hope that same warmth comes through in my cooking,” he said.

His parents have likewise supported his efforts to adapt the flavors he grew up with into dishes that Filipino diners can enjoy.

Jeong was initially considering starting a business in Korea when a business partner introduced him to the Philippines. The opportunities brought him to Manila, but the more he got to know the country, the more he wanted to stay and take on the challenge of introducing Korean food and culture to Filipino diners.

“When I opened a restaurant here, cooking became my profession,” he said. “Seeing how much Filipinos loved Korean samgyeopsal made me want to introduce other sides of Korean cuisine, as well. I wanted to share the same warmth and joy I felt growing up eating meals prepared by my family.”

While exploring business ideas, Jeong visited several Korean restaurants and began thinking about how he could offer something different.

Korean cuisine, he noted, has distinct flavors and characteristics that vary from region to region and even from family to family. He wanted to share the food he grew up eating and the flavors he learned from his grandmother.

At first, he focused on recreating the Korean dishes he was familiar with. But feedback from Filipino customers taught him that running a restaurant also meant understanding local tastes.

“I learned that understanding what our guests enjoy and how they like to eat is just as important as making food that I personally love,” he said.

That led him to learn more about Filipino food culture and local ingredients and find ways to incorporate them into his menu.

One example is his Korean-style gravy, which he developed after noticing that Filipino diners enjoyed having gravy with meat and rice. The dish is now served at Seocho 1978 and has received a positive response from customers.

“I enjoy Filipino food myself, and I’m still learning. I’m always looking for a balance that preserves the character of Korean food while making it approachable and enjoyable for our Filipino guests,” he said.

Jeong also had to adjust to communicating in a new language when he first arrived in Manila.

“When I first arrived, even saying a single sentence in English was difficult,” he recalled. “I remember smiling and nodding along even when I didn’t fully understand what someone was saying.”

He is now more comfortable speaking English but continues to work on his communication skills.

“I’ve come to realize that understanding others clearly is just as important as being able to express myself,” he said.

Jeong’s first restaurant in the Philippines was Myeongdong Korean Restaurant, which opened about three years ago in the Tomas Morato area of Quezon City. It offers unlimited hotpot and grill for dine-in customers, as well as Korean lunch boxes for delivery.

He later opened Seocho 1978, a premium Korean grill along Mother Ignacia Avenue. The restaurant has a more restrained, upscale setting and serves premium Korean Hanwoo beef and pork. Its name comes from Seocho, an affluent district in South Korea.

His other ventures include Drunken Tiger, a bar in the Tomas Morato area where customers can unwind over drinks. Its caramel beer is among its popular offerings.

The newest addition is Nami Garden Café, which Jeong designed to give diners the feeling of stepping into a garden in the middle of the city. He personally decorated its outdoor area with plants. The menu includes barbecue, pasta, chicken and burgers.

Beyond his own restaurants, Jeong has collaborated with restaurateur Marvin Agustin in a cooking competition and Korean TV host Ryan Bang.

After three years in Manila, Jeong said the Philippines has become his second home. His daily life is now closely tied to the people he works with and the businesses he has established here.

“My everyday life is here now, along with the people I work with,” he said. “I always enjoy going back to Korea and seeing my family, but after a while, I start to miss my life in the Philippines. I think the fact that I look forward to coming back is what makes it feel like home.”

For now, his priority is to strengthen the restaurants he already operates rather than rush into further expansion.

“My priority is to make them places that guests genuinely want to return to,” he said.

He also hopes to introduce more of Korean food and culture to the Philippines while sharing with people in Korea the things he has come to appreciate about Filipino culture.

Beyond the growth of his businesses, Jeong said he wants to see the people behind them benefit as well.

“I also hope my business partners and our staff can stay healthy, continue working together for many years and become more financially secure,” he said. “I want the growth of our businesses to bring positive changes to the lives of the people who help make them possible.”