By Leigh O’Connor.
It all started with Jae Bang washing pots in a restaurant part-time during high school in Seoul, South Korea, sparking an interest in cooking that has brought him to Australian shores at the helm of Melbourne’s Freyja restaurant.
Housed in the exquisite heritage-listed Olderfleet building in the heart of the city, Freyja embraces new Nordic philosophies and local ingredients to deliver a multi-sensory degustation dining experience in surrounds of exposed brick, arched windows, vaulted ceilings and recycled timber.
"I never thought I’d end up being a Chef,” Jae tells AGFG. "I started washing pots part-time just to pocket some money. It turns out the restaurant I landed in was amazing, the atmosphere was very positive and everyone was completely dedicated to their craft.
"I was hooked. So, one day I told the Chef I wanted to learn how to cook. He kind of chuckled, like ‘oh, another one’, as if to say ‘kid you have no idea’, but hey I was determined.”
Moving to Osaka in Japan after school, Jae worked in a three Michelin-star French-influenced Japanese restaurant run by his friend and former Chef from Seoul.
"It was just insane! The restaurant was so aggressive but so precise…it was totally crazy and I loved it. I then went to New York as I wanted to learn more about cooking and joined the Culinary Institute of America. After my first two semesters, I embarked on my journey into the world of global cuisine.
"My professional kitchen debut took place in El Bulli in Spain, a prestigious establishment known as one of the best restaurants at the time.”
From there, Jae swiftly ascended the cooking ranks, honing his skills at renowned venues such as Arzak in San Sebastion and Daniel in New York.
"While working at Daniel, many things happened in my life. I got married and was about to become a Dad, I had to look for a job that could financially support our family. Luckily, I was given the position as Chef de Cuisine at the Waldorf Astoria in NYC and later as Executive Chef at the Waldorf Astoria in La Quinta.
"Even though I learned a lot about operation and leadership, I missed the high-pressure fine dining environment. Setting my sights on Northern Europe, I assumed the leadership at Norway’s Re-naa where I spearheaded the creative culinary direction for four years. During my tenure, the restaurant earned two stars in the Scandinavian Michelin Guide and was honoured as ‘Best Restaurant’ in 2020.”
Jae says Freyja is all about seamlessly blending Australian ingredients and flavours with the time-honoured traditions of Nordic cooking, creating a harmonious culinary experience.
"We pride ourselves on marrying classic culinary techniques with innovative philosophies, offering a contemporary take on Australian dining with a unique twist. Our commitment extends beyond the kitchen; we prioritise building connections and community, forging partnerships not only with fellow Chefs but also with local producers, small farmers and fishermen.
"Unlike traditional cuisines such as Italian or French, our approach is not confined by rigid recipes or techniques. Instead, it’s about infusing each dish with a philosophy that reflects our values and vision.”
Freyja’s seasonal menu showcases the best of local produce as seen in Jae’s berry dessert recipe he shares with AGFG home cooks:
"Currently we are experimenting with a variety of flavours to craft unique and memorable dining experiences for our guests. We are always exploring new local ingredients to keep our menu fresh and exciting.”
While at home on his days off, Jae gravitates towards simple yet hearty dishes like pasta or stir-fries.
"Korean BBQ also makes frequent appearances on my home menu. Most of our food at home is strongly considered for our children due to the fact that two of my daughters have very different tastes (LOL).”
