Hou Deok-juk stands as one of the most formidable competitors in Culinary Class Wars Season 2, bringing 57 years of culinary mastery that has some questioning whether anyone can truly judge him. Born in 1949 in Seoul’s Sogong-dong, this Michelin-starred chef’s influence on Korean-Chinese cuisine spans over five decades, making him a living legend competing alongside younger culinary stars.
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Culinary Class Wars 2 Hou Deok-juk Overview
| Detail | Information |
|---|---|
| Full Name | Hou Deok-juk (후덕주) |
| Born | 1949, Sogong-dong, Seoul |
| Experience | 57+ years in professional kitchens |
| Current Position | Executive Chef at Haobin |
| Restaurant | Haobin, Ambassador Seoul Pullman Hotel |
| Michelin Status | One Michelin Star (2024) |
| Special Award | 2024 Michelin Mentor Chef Award |
| Signature Dish | Buddha Jumps Over the Wall |
| Cuisine Specialty | Cantonese-influenced Korean-Chinese |
A Five-Decade Culinary Journey
Hou Deok-juk’s remarkable career began in the 1960s at the Bando Hotel’s grill restaurant. Raised in a Chinese-Korean household where food was central to life, he started as an unpaid worker at age 21 before earning his formal apprenticeship. His dedication led him to train in Japan, where he studied under Chef Kwang from mainland China—deliberately hiding his existing experience to learn foundational techniques from scratch.
The pivotal moment came in 1977 when he joined The Shilla Seoul’s Chinese restaurant Palsun. Over his extraordinary 42-year tenure (1977-2019), he rose from founding member to head chef and eventually executive chef—becoming the first Chinese chef to hold an executive position in Korea’s prestigious hotel industry. Within three years of joining, he elevated Palsun to the top tier of Korea’s fine-dining hierarchy.
The Buddha Jumps Over the Wall Pioneer
In 1987, Hou made culinary history by introducing Buddha Jumps Over the Wall to Korean diners—a labor-intensive Cantonese dish traditionally reserved for China’s most prestigious banquets. This complex soup showcases his mastery of Cantonese techniques, particularly steaming and gentle heat application that preserves natural ingredient flavors.
His signature dish gained international recognition when former Chinese President Jiang Zemin praised it during his 1994 visit to South Korea, cementing Hou’s reputation as a bridge between Chinese and Korean culinary traditions.
Haobin: A Michelin-Starred Legacy
Since 2022, Hou has helmed Haobin at the Ambassador Seoul Pullman Hotel in Jangchung-dong. The restaurant earned its Michelin star in 2024—the same year Hou received the prestigious Michelin Mentor Chef Award during the Michelin Guide Seoul & Busan Ceremony. This recognition, sponsored by Blancpain Korea, honors chefs who shape the industry through mentorship and lasting professional influence.
Haobin serves Chinese cuisine to hotel guests, visiting Chinese delegations, and the public, with chandeliers and authentic Chinese tableware creating an elegant dining atmosphere. The Michelin Guide specifically highlights Hou’s soup mastery, particularly his interpretation of Buddha Jumps Over the Wall.
Training the Next Generation
Beyond his cooking prowess, Hou’s mentorship has shaped numerous successful chefs, including Soogeun Choi, now director of the Korean Cooking Museum. His influence extends across generations, with many considering him not just a chef but a benchmark for Korean-Chinese cooking excellence. His five-decade career represents continuity and preservation in an industry often chasing trends.
Culinary Class Wars 2 Performance
In the competition, Hou faces younger chefs with modern techniques and international training. During a crucial semifinal cook-off, he prepared Yuxiang carrots against Culinary Monster’s carrot cake—demonstrating how traditional Chinese flavors can compete against contemporary fusion approaches. His participation raises fascinating questions about judging criteria when a competitor’s expertise potentially exceeds that of available judges.
The show’s producers refer to him as “a legend of Korean culinary history” and “Chinese cuisine god,” acknowledgments that reflect his unparalleled standing in Korean gastronomy. With only seven chefs remaining in the semifinals, Hou continues showcasing why 57 years of experience matters in high-pressure culinary battles.
Frequently Asked Questions
What is Hou Deok-juk’s signature dish at Haobin?
Buddha Jumps Over the Wall, a complex Cantonese soup dish he famously introduced to Korea in 1987, which he mastered through decades of perfecting gentle heat techniques.
Where can I dine at Hou Deok-juk’s restaurant?
Haobin is located at the Ambassador Seoul Pullman Hotel in Jangchung-dong, Seoul, serving authentic Chinese cuisine with his signature soups as highlights of the menu.
