Jason Kim is the Co-owner and Chef at Gochu restaurant, located in Commercial Bay, Auckland City. Originally from Korea, his family migrated to New Zealand when he was 13 years old, before opening a small restaurant dedicated to their native cuisine in Birkenhead. Hence, the kitchen has always played a major part in Kim’s life, where working in the family restaurant eventually transitioned into his childhood dream of becoming a chef. Kim studied a Diploma in Culinary Arts at Auckland University of Technology (AUT), during which time he developed his practical skills with work experience at Jervois Steak House and Euro Restaurants. He also had the opportunity to work alongside Chef Sid Sahrawat at The Grove and Sidart, which is where his passion for fine dining was born.
Kim describes his food as “Korean flavour infused into western cuisine.” Drawing inspiration from memories of his family, and what his mother and grandmother cooked for him as a child. Kim feels lucky that he is able to mix his knowledge of western cooking with Korean memories. Kim stands by the fact that it is important for diners to feel satisfied with when having his food. He also often takes inspiration from meals he makes for his family, and the things his kids like to eat.
When Kim was younger, his favourite snack was simply an instant cream soup with a bread roll. He took inspiration from this childhood favourite and transformed it into a signature dish, the Korean Chilli Pork Milk Bun with Butter Sauce. He considers it to be a great showcase of his balancing of flavours.
Working in hospitality, Kim finds great pleasure in his ability to serve a delicious meal and leave his customers with giant smiles on their faces. He also enjoys working with his staff at Gochu, where they have grown into a strong and comfortable team.
Gochu opened amidst the first year of the global pandemic, a tough period for the entire hospitality industry. Kim feels as though he faced endless battles with lockdowns and restrictions, but is eternally grateful for his staff and loyal customers. For the future of the hospitality industry, Kim can see inflation and staff shortages having major impacts. But like his navigation through the pandemic, he will adapt and continue to find the best way to fulfil his business.
Kim has been in the industry for a long time, yet even now he feels at times like he is just getting started. He is constantly learning and playing the game of trial and error. To anyone that is looking at getting into the industry, he advises to never give up. Times can get tough, but he compares the industry to again wine. The longer you leave the wine to age, the better it tastes. In other words “Great food comes from great patience.”
As a Korean Kiwi, Kim would like to be able to showcase more of his culture to New Zealand’s varying communities. He sees some missed opportunities when it comes to Korean music and art, and is always looking to collaborate with other Kiwi Koreans who want to strengthen their culture and pass it on to the next generation. Either in or out of the kitchen, Kim is incredibly proud of his heritage.
