The bibigo x Sages Young Chef Competition 2025 brought together a cohort of young chefs who brought together the flavors of Korea and Indonesia to create innovative new dishes
CJ CheilJedang’s Cuisine.K is launching a full-scale initiative to discover the next generation of global K-food chefs.
On August 5, CJ CheilJedang announced the successful conclusion of the bibigo x Sages Young Chef Cooking Competition 2025. This event marked the first international cooking competition exclusively sponsored by Cuisine.K, CJ CheilJedang’s platform dedicated to nurturing young talent in Korean cuisine. The competition was organized in collaboration with Akademi Sages, a renowned culinary school in Indonesia, as part of a joint effort to identify and foster emerging chefs specializing in Korean food on the global stage.
Starting in May, around 110 young chefs from Indonesia participated in the two-month online preliminary round, submitting creative dishes based on the theme “a main dish from Indonesia x Korea.” Of these, 36 chefs advanced to the semi-finals and finals, which were held over two days starting July 30 at The Sages International Culinary Business School in Surabaya, Indonesia.
The panel of judges, composed of renowned chefs with ties to both Indonesia and Korea, also drew attention. Among them were chef Kang Seok-min from CJ CheilJedang’s Indonesia business team, chef Jang Jin-beom of the Korean fine dining restaurant Jinjoo in Jakarta and chef Jung Chan-hyuk of Jung Chan Dining in Bandung. In addition, representatives from the Indonesian government and local media visited the event, reaffirming the growing interest in and rising profile of K-food in Indonesia.
Participants showcased a wide range of dishes using popular K-food products in Indonesia such as bibigo mandu, gim, gochujang and doenjang (soybean paste). “There were many creative and original dishes that preserved the unique essence of Korean cuisine while also catering to the tastes of Indonesian consumers,” one judge remarked.
After fierce competition, chef Michael Khen Samuel from Sages claimed the top prize. By enhancing the savory depth of bibigo mandu with traditional Korean doenjang, he presented a dish that not only captured the rich flavors of Korean cuisine but also stood out as a high-quality creation in its own right, earning high praise from the judges.
“I’m happy that the dish I created by reinterpreting mandu and doenjang — two Korean ingredients I’ve always enjoyed — was well received,” Samuel shared. “This competition not only deepened my understanding of Korean cuisine but also strengthened my dream to become a Korean chef.”
In second place, chef Lauw Louise Garcia J from Sahid Polytechnic was also praised for elevating the level of the finals with a dish that showcased an original flavor by skillfully blending ssamjang and mandu with local Indonesian ingredients.
The winner and runner-up were awarded prize money and trophies, along with an opportunity to visit South Korea for a training program, where they will have the opportunity to experience various aspects of Korean culture.
CJ CheilJedang plans to continue hosting culinary competitions centered on Korean ingredients in countries around the world through its Cuisine.K project. The goal is to spark interest in Korean cuisine among young chefs early on and encourage them to develop diverse menus using Korean ingredients — ultimately nurturing them as future ambassadors of Korean food.
In addition, CJ CheilJedang aims to expand Cuisine.K’s global recognition as a platform for discovering and cultivating young K-food chefs by launching a broader range of Korean and international programs. This year, the company has actively promoted Korean cuisine through global initiatives such as a pop-up restaurant in Hong Kong and cooking classes across three European countries.
“In Indonesia, where K-food is immensely popular, this was a meaningful opportunity to spark greater interest in Korean cuisine and pass on the DNA of ‘Hansik’ — Korean food — to the next generation of local chefs,” remarked Kim Sang-myeong, project manager of CJ CheilJedang’s Hansik245 team. “We will continue to create diverse opportunities to discover and nurture global talents specializing in Korean cuisine.”
