[Edaily Starin Gim Ga Yeong Reporter] Sam Kim, Jeong Ji-seon, and Kwon Seong-jun from tvN’s “Undercover Chef” all failed the final mission to have their new menu items added to the menu, but they revealed the identities of the top chefs and forged deep bonds with the local kitchen staff.

Episode 10 of tvN’s variety show “Undercover Chef,” which aired on the 23rd, depicted the results of the final mission—in which the trio of chefs sought to add their own new dishes to the menus of local restaurants—as well as the moment their identities were revealed, surprising everyone. The three chefs agonized over striking a balance between each restaurant’s authenticity and their own unique styles as they took a calculated risk, but ultimately failed to overcome the local challenges. When their real names and backgrounds were revealed, the local senior chefs—who had taught them everything from the ground up—reacted with astonishment.
According to Nielsen Korea, the show set a new all-time high with an average national household rating of 6.2% and a peak of 7.8%, as well as an average Seoul metropolitan area household rating of 6.8% and a peak of 8.6%. tvN’s target audience rating also averaged 3.2% nationwide with a peak of 3.9%, ranking first in its time slot across all channels, including terrestrial broadcasters.
Sam Kim (alias Hee-tae) from Parma, Italy, drew inspiration from his previous success with the staff-style japchae and presented “Shiitake Mushroom Cream Risotto,” an Italian risotto infused with Asian flavors. He extracted a rich broth from shiitake mushrooms, served it with a side of braised mushrooms seasoned with soy sauce, cooking wine, and rice wine, and then enhanced the nutty flavor of the Parma-style risotto with butter and cheese. Local chefs praised the idea of combining the flavors of the two countries and the dish’s savory depth. However, taste evaluation and the new menu are two separate issues. The restaurant owner pointed out the lack of authenticity, stating, “This isn’t the taste of Italy. It doesn’t even fall within our restaurant’s flavor spectrum,” pointing out the lack of authenticity. Sam Kim, who had wanted to showcase his identity as a Korean chef in Italy, expressed his disappointment, calling it an “insurmountable barrier.”
Then came the time to reclaim the name “Sam Kim.” Drawing inspiration from the owner—who boasts an impressive network of contacts in the restaurant industry—he came up with a clever idea. He asked Carlo Cracco—Italy’s national chef and Sam Kim’s “best friend”—to reveal his true identity. When the owner received Cracco’s call and, with a beaming expression, announced, “Sam Kim is the chef who sets the standard for Italian cuisine in Korea,” the kitchen was thrown into an uproar. An employee who had once been his direct senior couldn’t hide his surprise, exclaiming, “What were we supposed to teach you? You’re the one who should have been teaching us.” Amid this atmosphere—surprised yet warmed by the moment—Sam Kim wrapped up the final evening service and expressed his deep affection for his colleagues, who had become like family to him, saying, “I can really feel how much you’ve cared for me.”
Jeong Ji-seon (alias Sunny) in Chengdu, China, with an indomitable will to keep going until she succeeded, launched a whopping six new menu items in just half a day. Drawing on advice from local staff and using local seasonings like doubanjiang and huangdoujiang to enhance the Sichuan-style spiciness, she relentlessly served up dishes such as stir-fried king oyster mushrooms with green chili peppers, stir-fried fried taro, minced pork with yellow chives, spicy tomato glass noodle soup, and stir-fried mushrooms with chili soy sauce. In particular, the chili soy sauce stir-fried mushrooms received high praise from the grandmother owner, raising expectations for its inclusion on the menu. However, the banquet hall management ultimately concluded that “it did not reach the depth of authentic Sichuan cuisine,” and Jeong Ji-seon had to accept this unbelievable failure.
Afterward, Jeong Ji-seon revealed her “true identity” on social media: a 24-year veteran Chinese chef who runs two Chinese restaurants in Korea and is known as the “Dim Sum Queen.” Local senior chefs were shocked, remarking, “She was a hidden gem” and “There was a reason she handled the wok better than our chefs,” but they also praised her journey, saying, “You’re a truly wonderful person.” Jeong Ji-seon expressed her gratitude, stating, “Regardless of success or failure, I’m satisfied just to have been given the chance to hold the wok. It was a time filled with new experiences and valuable lessons.”
All eyes turned to Kwon Seong-jun (alias Sam Kwon) from Naples, Italy—the very embodiment of “Kkeodeureok” confidence—as the last hope. Judging that a local dish would have an advantage in making it onto the menu, he decided to go head-to-head with an authentic Neapolitan vongole pasta. However, an unexpected variable arose. Pressed for time, he failed to soak the clams sufficiently, resulting in a critical mistake: the pasta had a gritty texture from sand. Kwon Seong-jun demonstrated quick thinking by straining out only the clam broth and using it in the dish, then compensating for the texture with a breadcrumb topping. The owner praised the dish, saying, “The flavor balance and cooking process deserve 110 points,” but drew the line on adding it to the menu, stating, “This dish lacks our unique identity entirely.”
Kwon Seong-jun, who accepted the failure with grace, revealed on social media that he is a Korean owner-chef and the winner of a cooking survival show. The Napoli team couldn’t hide their surprise at this unexpected background but applauded and cheered for him together. After closing time, the senior kitchen staff shared their warm feelings, leaving a message that read, “This isn’t a farewell—it’s a promise to meet again,” and the owner even had tears in his eyes. Kwon Seong-jun reflected on why he couldn’t help but become a member of the “Napoli Mafia,” saying, “I can’t help but love Napoli.”
“Undercover Chef” is a variety show that follows South Korea’s top star chefs as they go undercover to work as “kitchen apprentices.” Each episode delivered entertainment by exploring just how far they could rise if they started from the bottom in the authentic restaurants that inspired their own culinary styles.