Bomee Ki & Woongchul Park

Woongchul Park and Bomee Ki met while training at Le Cordon Bleu in London. Park cooked in such esteemed kitchens as Koffmann’s and The Ledbury, before moving back to Korea as Sous Chef at Haevichi Hotel’s Milieu restaurant, Jeju’s first fine dining restaurant. After a year he was promoted to Head Chef of research and development for the restaurant group as a whole. Chef Ki focused on pastry for her professional career, and worked as a pastry chef at London’s The Arts Club, before also returning to Korea, as head pastry chef at Milieu restaurant.  

The husband and wife team are now bringing their personal take on contemporary European dishes, with Korean touches, to offer London a unique dining experience at Michelin-starred Sollip.