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OUR CHEFS 2021


Carlos Shin

 

“The Pioneer of Farm-to-Table Dining”



With the growing interest in organic food ingredients, the interest in ‘farm-to-table’ dining is also increasing. The value of such dining experience is to enhance the freshness of food by cooking with homemade agricultural products and to preserve the environment beyond solely pursuing gourmet.

 

Chef Carlos Shin of "Terreno" is a chef who sincerely practices Farm-to-Table. Like the meaning of the restaurant ‘Terreno’, which means soil in Spanish, Chef Carlos Shin uses rosemary, chervil, pea, and tomato that he raised by himself. The roasted lobster, Jamon, and black paella he creates also have a natural taste.

 

Chef Shin made his name on "Morning Herald Food Guide" list, the Australian version of Michelin guide. His restaurant was selected as the top 10 restaurant in Korea in 2016. Daegu's Bacalao and Paella with Lobster and Sea Urchin Roe are also the "taste of home" recommended by Spanish Ambassador Gonzalo Ortiz to his acquaintances.