Boo Kwang Kim, F&B Director at Bastian Hospitality, grew up eating the carefully cooked dishes of his mother’s Korean kitchen and uses these experiences and recipes as the backbone of everything he does in the kitchen. “While growing up, I would volunteer to help my mom, grandma and aunts in the kitchen for Sunday dinners and family get-togethers. I have learned a great deal from them, especially my grandmother. It’s my attention to detail and passion for cooking that I picked up from her”, shares Chef Boo.

Chef Boo worked at the renowned Spring Restaurant and The Little Goat restaurants in Chicago and trained under award winning restaurateur and Chef Shawn McClain and Chef Stephanie Izard before travelling to Mumbai. Chef Boo was at the helm of the kitchens at One Street Over and Bastian for four years. In his capacity as Executive Chef, he has continued to build the legacy of the iconic restaurants serving authentic cuisine and single-handedly running day-to-day operations. His cooking is second to none and Chef Boo, along with his team of dedicated chefs continues to raise the bar. A chef who has mastered the art of transforming the comfort food into gustatory experiences, his dishes create intensely personal experiences for guests. 

In this workshop you will learn to make:

• Kimchi Fried Rice
• Mushroom Bulgogi
• Doenjang Jjigae

Please Note - The dishes in the class are EGGLESS.

About Studio Fifteen 

When Chef Pooja Dhingra set up the Le15 Patisserie kitchen in March 2010 the plan was to run baking and cooking classes out of it. And she did exactly that, with weekend classes every month for three years. Then, there came a point at which she felt that they could do a lot more with a kitchen space that was dedicated to culinary workshops. And Studio Fifteen was born as a culinary hub for everything from workshops, to private lessons and corporate training sessions, to pop-up meals and chef collaborations. The classes were aimed at everyone who just wanted to learn how to bake or cook in an environment that wasn’t intimidating. The mission of this space was to encourage people to absorb and share knowledge. After all, it was born of her own constant need to keep learning and growing.