By Leigh O’Connor.
Striving for the perfect combination of taste and texture in every dish is a constant pursuit for Vincent's Head Chef, Hanna Kim.
This South Korean-born kitchen whizz fell into her profession when she found herself working in hospitality in Australia just to get by – serving coffee and taking orders wasn’t her dream job, but it paid the bills.
Fast forward to 2023 and Hanna finds herself overseeing 12-hatted Vincent’s menu in Barton, delivering a new concept in dining for the Canberra region. Hidden amongst Government departments and new apartments in this leafy suburb, this elegant restaurant embodies a laid-back vibe with a long communal bar for relaxing and chatting over a glass of wine.
"I was a kid who loved doing a bit of everything – drawing, singing, dancing and playing sport,” Hanna tells AGFG. "People around me saw potential, but I couldn’t settle on one thing. I ended up feeling lost, not knowing what I really wanted. So, I took off to Australia where I found myself working in hospitality. One day, the cook at the café got sick and I was asked to take over the kitchen.”
Knowing the menu inside out, Hanna managed just fine – the experience opened her eyes to the new possibility of becoming a Chef.
"The joy of seeing plates come back empty after serving up a storm made me realise my passion for cooking. I enrolled in a cookery program and worked non-stop in various restaurants, soaking up every tip and trick from experienced Chefs.
"It was tough, almost 90 hours a week with no days off, but I was hooked on learning new skills. All that hard work paid off when I became Head Chef at Vincent. Now every dish I make carries the mark of my journey – filled with dedication, learning and a lot of love for the craft.”
Hanna loves experimenting with fusion cuisine, constantly striving to blend ingredients and discover distinctive flavours with a focus on highlighting the fundamental flavours of each ingredient.
"I am obsessive-compulsive about flavour balance and refinement. Striving for the perfect combination of taste and texture in every dish is a constant pursuit of mine.”
There are two dishes at Vincent that are menu favourites – Hanna’s signature black sesame scallops and the potato ricotta gnocchi (find the recipe here).
"Gnocchi has a rich history at Vincent and has remained a beloved favourite among our customers for decades, while the black sesame scallops are a creation that has enduring popularity, making it an indispensable part of the dining experience at the restaurant.”
Despite being Korean, Hanna confesses to not being particularly adept at cooking Korean food, so what does she turn to at home for a meal in a hurry when she doesn’t feel like cooking?
"Well, I’m a bit embarrassed to admit it, but instant ramen is my first choice at home. It’s quick, easy and requires minimal cleanup!”
