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PAULO SHIN

Korean cuisine

Paulo Shin frequented kitchens like the ones at D.O.M, Kinoshita and Le Coq Hardy in São Paulo. In New York, he worked at Le Marais. Back in Brazil, however, he still felt that he needed to get closer to his roots. It was then that he decided to spend one month in Seoul, for a single purpose: to explore the culture and the cuisine that are part of his origin.

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