Dana Choi has built her career on a foundation of traditional Korean technique and refined London kitchen experience. Born in Gwangju, South Korea, she trained in classical Korean cuisine before moving to London, where she worked in acclaimed kitchens, including The Square under Phil Howard and Jinjuu Soho with Judy Joo. She is now head chef at Jang Restaurant in the Royal Exchange, leading a contemporary Korean and Japanese menu shaped by technical precision and her Korean heritage.
Selected to represent London on Great British Menu, Choi brought her culinary perspective to week seven of the competition’s 21st season, which aired on 7 April. Built around a theme honouring British films and filmmakers, the series challenged contestants to translate the storytelling and cultural legacy of British cinema into original dishes. While her journey concluded during the heats stage, one of her creations, Seabream Mulhoe - inspired by the film Notting Hill - now features on the Jang menu.
Choi’s appearance on the programme marked a milestone in her career, introducing her cooking to a wider national audience while further establishing Jang’s place within London’s dining scene.
Tell us about your journey into hospitality
I’ve always loved cooking from a young age - I love the art of creating a dish, and I liked cooking TV shows, so that naturally led me into the industry. At around 15 I started gaining certifications. Then I went to high school, where I could study Korean cuisine and food preparation more formally. Later, I studied culinary science at university and had the opportunity to do an internship abroad in the US. That experience really made me want to build a career overseas and promote Korean cuisine internationally. That’s when I decided to move to London and continue doing what I love.
How has your early training in Korean royal cuisine shaped your approach as a chef?
That was my first formal training, and it’s always stayed with me. I have a deep appreciation for the beauty and complexity of Korean cuisine, and the flavours are incredible. I was inspired to bring that to a worldwide audience and showcase it on a global stage while staying true to its roots.
What did you learn from your time at The Square and Jinjuu Soho?
While working abroad, I wanted to develop my own style rather than just cooking traditional Korean food. That’s why I chose to work at places like The Square, where I could learn modern British cuisine at a high level. It helped me understand how Western diners experience food and how I can adapt Korean flavours to suit their palate. At Jinjuu, I was able to see an interpretation of Korean cuisine which was also incredibly valuable.
I want to become known as a chef who represents Korean food at the highest level.
How would you describe your leadership style?
People often think I’m very calm and that I don’t shout - but I can when it’s necessary! Kitchens can be intense and sometimes dangerous environments, so there are moments when you have to be firm. Overall, I try to balance being strict when needed while also being supportive and approachable.
What do you look for in your team members?
I value strong technical skills - things like knife work, precision, and how well they can follow my lead. But beyond that, I look for people who are open-minded and willing to learn different cuisines, not just one style. I want a team that can collaborate, exchange ideas, and grow together.
What are the biggest operational challenges you face at Jang, and how do you navigate them?
One challenge that stands out is having a small kitchen. At Jang, we serve primarily Korean cuisine, but we also offer Japanese dishes, and there are also multiple sections to manage, including a sushi section in a different part of the kitchen. It can be difficult to coordinate everything at once, especially in a limited space. The key to overcoming the issue is organisation - prioritising tasks, communicating clearly with the team, and constantly planning ahead. Staying structured is essential to making everything run smoothly.
Tell me about the style of cuisine at Jang?
While we do serve some Japanese dishes, my focus is Korean cuisine. I built the menu around Korean flavours but presented them in a modern and accessible way. I want the food to appeal to a wide audience. For example, we offer Korean fried chicken and barbecue dishes that people are more familiar with and tend to love. At the same time, I focus strongly on high-quality ingredients and thoughtful execution.
How important is storytelling in your menu development?
It’s very important. In London, there are many Korean restaurants, but I feel that a lot of them have similar menus and concepts. I wanted to offer something different - introducing regional Korean dishes and allowing guests to experience the diversity of Korean cuisine. Through the menu, I aim to tell a story about Korean culture.
What role does British produce play in shaping your menus?
Sourcing traditional Korean ingredients in the UK can be challenging, so I often work with British produce instead. That has become an important part of my approach.
I have a deep appreciation for the beauty and complexity of Korean cuisine, and the flavours are incredible.
How often do your menus change?
We change the menu seasonally, and we also update parts of it monthly, so there’s always something new for guests to try. However, some dishes remain because they’re so popular. For example, our Korean fried chicken is particularly popular, so it will stay on the menu for a while.
How did it feel to be selected for The Great British Menu?
I always thought the show focused more on British food, so I never imagined I would be part of it as a Korean chef. When a producer reached out, I was surprised and really happy. I hesitated at first, but then I realised it was a great opportunity to showcase something different.
How did you approach translating the theme of British movies into your dishes?
I’m a big fan of romantic comedies, especially those set in London, so that helped me choose my themes. Since many of these types of films aren’t directly related to food, I focused more on translating the emotions - expressing the feeling of love through my own love of food.
What dishes did you create?
The starter was inspired by About Time. A key theme in that film is time travel, so I picked the one ingredient that can time travel - the soybean. I used it from a young soybean to a fermented soybean. Inspired by Love Actually, the main course centred on a festive dining concept using Korean influences and using duck instead of turkey. The use of duck in this dish was inspired by the scene where Mark (Andrew Lincoln) uses placards to confess his love for Julie (Keira Knightley). As a playful nod to that scene, the phrase ‘Actually, I love duck’ became part of the inspiration behind the dish.
What did you learn from participating in the Great British Menu?
It made me think more about balance. Korean cuisine can be quite bold and complex, but I’ve learned to refine and adapt it so it appeals to a wider audience while keeping its identity. In terms of Jang, from the feedback I got from the show, I have tried to balance what was missing, so the dishes there have been improved.
Tell us about the competition dish that made it onto the menu
For the fish course, inspired by Notting Hill, I made sea bream mulhoe. For this dish, I reinterpreted the mulhoe, a Korean watery sashimi traditionally served with a spicy sauce. I combined regional styles by using doenjang-cured sea bream alongside chojang. The broth is built with white kimchi and its natural liquid, cucumber, orange, and a fish bone sauce. It’s finished with gim oil and salmon roe, with the sea bream arranged in a flower shape to represent the garden in the film.
Kitchens can be intense and sometimes dangerous environments, so there are moments when youhave tobe firm.
How do you expect your appearance on Great British Menu to impact Jang?
It was an amazing opportunity to be on such a major platform. I hope it helps more people discover Korean cuisine and become curious about what we do at the restaurant. It would’ve been incredible to have gone further on the show, but I hope in the future there will be another opportunity to appear on the big screen so I can showcase more.
What does the future look like for you?
I’ve been working in this industry for over 10 years, and I feel that Korean cuisine is still under-represented in London. I want to become known as a chef who represents Korean food at the highest level here – the person people think of when they think of great Korean cuisine in London.
Would you ever see yourself leaving Jang?
I don’t have any immediate plans to leave. But in the long term, I would love to expand and continue promoting Korean cuisine in different ways. We’ll see what happens in the future.