Original subtitles

Get down.

I said get down.

What?

Get down!

What the sh…

That scared me!

It's all right now.

It's over.

Get up slowly.

Your muscles must be in shock.

Thank you.

What on earth just happened?

The fire suppression sprinkler exploded.

It must've been defective.

Not even the cheapest ones would explode like that.

Which brand is it?

Was it installed a long time ago?

Did you notice anything unusual about it?

I'm not really sure.

When did we install it again?

Was it about six months ago?

We were short on cash

-so we got a bootleg. -What?

"Bootleg"?

Hey, Song-yi.

Someone's here.

I don't know how to express my gratitude for your visit.

But I must also say I'm truly sorry.

There's been an unexpected issue in the kitchen,

and I'm afraid we can't serve dinner tonight.

I'm terribly sorry.

I heard something explode.

Is everything okay? Should we call emergency services?

Oh, no.

Everything is fine now.

The staff is cleaning up the mess.

That's a relief.

I don't know exactly what happened,

but is there no way you can cook?

We have a guest who made a long trip

to taste Famiglia's food again after a long time.

Please.

Do me a favor.

It's been ten years.

I'm…

I'm so sorry.

If you're an old regular who loved our food…

Then I really don't think we can serve you tonight.

Serving poor quality

in a situation like this would dishonor my father.

But I understand.

It's a shame, but I see what you mean.

I guess we should head back then.

Henri Bernier?

What is he doing here?

Who?

Henri who?

Are you all right?

Did we land on some battlefield?

Hey, are you all right?

Get up slowly.

Oh my god. Did you hit your head?

-Yes. -Let me see.

Is it bleeding?

Are you okay?

Yes, I'm fine.

I'm really fine.

Thank you.

I didn't expect something like that to happen.

Why don't we just go to Exception instead?

We can have a glass of wine there.

No, thank you.

Hearing about Chef Choi's passing

has weighed on me.

I just arrived today, so I'm tired as well.

Let's visit Exception some other time.

Well, if that's what you wish. No problem.

I can catch a taxi across the street.

Thank you for coming to pick me up today, Ms. Baek.

And you too, Ms. Seon.

I'll have your luggage sent to your hotel.

Thank you.

Why did everything fall apart at the last minute?

He's our most important guest and this is just day one!

I swear,

nothing ever goes right whenever Famiglia is involved.

You know,

there are two types of people in the world.

People who make the impossible possible,

and people who make the possible impossible.

Did you see that girl's facial features?

She looks just like her father. I bet she's just as stubborn.

This won't be easy for me.

My brain… I have a headache.

Where are my antacids? Why isn't Hyeong-koo back yet?

What did you say? Henri Bernier?

You mean the man who was just here

was the world-famous chef Henri Bernier?

Did he have to come today of all days?

He said he missed Dad's food so much

that he had come back after ten years.

And I sent away a special customer like him

with the restaurant in this state.

Song-yi.

Go home and get some rest.

The kitchen is mostly cleaned up now.

I'll take a look at everything thoroughly tomorrow.

I'm sorry.

It's all my fault.

You're still here?

SPICY CHICKEN WITH DRIED PERSIMMON

I'll clean up the rest tomorrow. You don't have to worry.

CHICKEN SO GOOD IT STOPS A CRYING CHILD

Sir, can you please…

Why do we offer a crying child a dried persimmon?

Why does a child who won't stop crying even when they hear a tiger will eat them

only stop crying when they're offered a dried persimmon?

It's because…

the best remedy for sadness…

is nothing other than…

delicious food.

How long have you been cooking? What's your position?

I've been cooking for a year,

and I'm still a commis.

COMMIS: A JUNIOR-LEVEL KITCHEN STAFF MEMBER

By the way, what is it that you do?

We're only serving one guest,

but they're a super VIP, more important than anyone.

Today's signature course

will have five dishes, from an antipasto to a dessert.

I'd like you to serve dinner tonight.

Let's get it done in two hours, okay?

Okay.

First, the antipasto.

Scallops.

When searing scallops,

wait until the pan is smoking hot before you start cooking.

-Screaming hot, okay? -Okay.

Sear each side for five seconds.

SEARING: BROWNING THE OUTSIDE OVER HIGH HEAT

That gives you a crispy outside and a moist, medium center.

The scallops are only about 80% fresh, so…

We'll go with something other than the classic vongole.

The clams weren't purged right, and they smelled bad too.

Finely slice the ingredients, add them to a pot of oil,

and warm them slowly over low heat.

"Slowly over low heat."

Then cook everything for ten minutes over medium heat.

And then?

Blend it into a purée

with a teaspoon each of brown rice vinegar and soy milk.

Antipasto, scallops.

ANTIPASTO SEARED SCALLOPS WITH CHORIZO SAUCE

Wait, my phone.

The scallops

are perfect.

They were seared to perfection,

but they weren't as fresh as they should've been.

So he chose a chorizo sauce with a strong, meaty flavor to mask it.

Primo piatti, ravioli.

Ravioli!

The shrimp in the ravioli seemed spoiled.

When were they made?

About three days ago?

Five days ago.

A week ago.

What about the pasta?

We normally use fresh pasta, not dried,

but our chef de partie quit earlier today.

FISHCAKE

EGGPLANT

SUGAR

We'll serve pasta as the primo instead of ravioli.

But we'll make the noodles with fishcakes.

Fishcake noodles?

First, let's make the tomato sauce.

EGGPLANT PASTA WITH FISHCAKE NOODLES

Primo, tomato pasta. Go.

I left my phone behind.

The primo piatti is a tomato…

It's a tomato sauce-based pasta.

Didn't you say your kitchen was in no state to cook in tonight?

It wasn't, but…

PROJECTED REVENUE STRUCTURE THE TABLE: K-CHEF 2026

WHAT IS THE TABLE? THE TABLE: K-CHEF 2026 SHOW CONCEPT

THE WORLD'S BEST K-FOOD CHEF

"The world's best K-food chef…"

What's this?

I think it's fishcake.

Fishcake?

The risotto rice was dry and crumbly.

That's probably because the rice is old.

Our supplier stopped importing arborio rice for the risotto,

so we had to use the cheap rice meant for staff meals.

Do you have any other grain, like barley or mixed grains?

We do have barley.

Oh, there's millet too.

Okay.

The firm, springy texture of barley and millet

will definitely give it more chew than a rice-based risotto.

To maximize that texture…

Forget the spinach. We need seafood.

All we have are the scallops from earlier

and the smelly clams.

I saw a market on the way here.

-How far is it? -To the market?

A quick trip takes about 20 minutes.

-Cuttlefish. -What?

Cuttlefish. In ten minutes.

Quick. Hurry. Let's go!

Wait.

And a bag of mixed nuts with lots of macadamia nuts.

And a can of peaches.

Please. I'm counting on you.

One more thing.

There's a shop that sells oil.

Ask the lady for a bottle of fresh pine nut oil.

Pine nut oil…

The texture alone isn't enough.

It needs an aroma too.

Something powerful.

What can I use?

WALNUTS

Why is he grinding that by hand?

Does food taste better when made by hand?

Chef?

Bingo.

CUTTLEFISH RISOTTO

What is this?

The rice and cuttlefish both

taste insane.

I think it's made with barley and something else.

What is this unique aroma, Ms. Choi?

Latex gloves.

Burdock purée, squeeze bottle.

Crown daisy pesto, small bottle.

It looks like it's done. Why isn't he telling me to serve it?

BLACK GOAT STEAK IN PINE SMOKE

This is just…

I'm lost for words.

Every dish was based on classic Italian recipes,

but each was given a distinctly modern twist.

Famiglia is without its head chef, Choi Seung-hyo,

and the food is still this amazing?

Do excuse me. I need to use the restroom.

Oh, sure.

CHEF CHA

Hey, Woo-jin.

Well…

It's a long story.

Can I explain to you later?

ORDER FOR TABLE 3

Table three, two yuzu crème brûlées and one fried green plum ice cream.

-How long will it take? -Two minutes, Chef.

Table eight is still waiting for the main. Where are the two quails?

They're almost done. We'll garnish and send them out.

Work faster, everyone!

We're behind schedule today.

We've got two complaints already.

-Yes, Chef! -Yes, Chef!

The dishes aren't entirely unfamiliar.

But they all tasted completely new to me.

Excuse me.

Are you the chef who prepared the food tonight?

Yes.

I thought Famiglia was missing a head chef.

Are you the new chef?

No.

I happened to cook just for tonight.

Then may I ask

which restaurant you work at?

I'm just someone who happened to stop by.

Goodbye.

The food tonight…

was quite impressive.

I had to find out who had prepared it.

I'm sorry if I was prying too much.

Wait.

They just served dessert.

I'm sorry, Ms. Choi.

I have to rush back.

I see.

Thank you so much for the meal.

I really enjoyed it.

I'll try the dessert next time.

Just a moment.

You didn't have to.

The chef put a lot of work into it.

It would be a shame to waste it.

Be sure to put it in the fridge if you want to eat it tomorrow.

Thank you.

-I'll see you around, Ms. Choi. -Okay.

Hey, I'm sorry to wake you.

It must be dawn where you are. Did I call too early?

I know. That's how urgent this is.

I just sent you a few photos.

I think he's a chef.

Find out quickly who he is.

I don't know. I've never seen him before.

I'll explain the details later.

Ask a few people you can trust and find out who he is.

Okay. Call me right back.

Goodness, my back.

I hope the food was to your liking.

I did my best, but I didn't have the best ingredients.

Not at all. It was good.

I really enjoyed it. I barely had time to think.

I'm glad.

Thank you so much.

I could feel the heart and sincerity

you put into your cooking.

It felt like my dad's cooking.

I apologize for earlier.

I lashed out, not knowing the full story.

I didn't know Chef Choi had passed away.

I see.

I offer you my condolences.

Thank you.

Wait.

I didn't get to thank you properly. Can I at least get your name?

Or leave me the address of your workplace--

Don't worry about it.

I'm leaving for New York tomorrow anyway.

What?

You take care now, okay?

Great work, everyone.

We had a few demanding VIP tables today, so it would've been extra pressure.

Still, we wrapped things up without any serious mishaps.

Well done, everyone.

Especially Michael.

Yes, Chef.

We got a lot of compliments on the main dish tonight.

It must've been tough to get the sweetbread just right.

Nice work.

Thank you, Chef.

-Check the ingredients one last time… -They use great ingredients, that's why.

Double-check on everything, then wrap up for tonight.

-Thank you, Chef. -Thank you, Chef.

You all did well today.

I could do with some grease to wash down my smoky palate.

How about some pork belly and soju?

Don't drink too much though.

We have another full house tomorrow, okay?

-Okay! -Okay!

Clean up!

-Let's clean up. -Let's do this.

Hey.

I'd heard, but seeing it for myself…

Wow, your restaurant's pretty flashy.

You look good, Woo-jin.

Business must be good. You're glowing.

How much?

What?

How much more

do you need this time…

that you came all the way here?

Come on now.

You're as impatient as ever.

Listen.

There's a proper order to things, and a proper flow to a conversation.

How many tables do you think I serve?

I don't know… 12 or 13?

There are exactly 15 tables.

Each table

seats two to four guests.

For dinner alone, the first round starts at 6 p.m.

and the second round starts at 8 p.m.

Tonight, we were fully booked.

Even at only 4 guests for each table, that's 60 per round.

That's a total of 120.

There are 20 servers covering the hall and 15 cooks in the kitchen.

We provide the best food and service to almost ten times as many guests.

We barely have time to sit down to rest,

whether we burn our arms,

cut our fingers on sharp knives, sprain an ankle,

or even end up in a cast.

Why?

Because once a customer leaves disappointed…

they never return.

My point is…

it might look like we dish everything up quickly and easily.

But every second I spend arguing with you

is time I should be spending preparing for the best service tomorrow.

You think I have time to waste on a small-town bully like you?

I don't.

So quit wasting my time and get to the point.

That woman…

How much did she tell you to ask for this time?

Don't worry too much.

She'll only need to be hospitalized for about ten days.

Women your mom's age

often suffer from hip joint injuries.

Isn't it a relief that she doesn't need surgery?

Anyway, thanks again.

You've taken a load off my mind.

Oh, and I'll tell your mom

to give you a call once she's discharged.

You didn't say the name of the hospital.

What?

Are you afraid I'll visit?

You punk.

You're just the same.

I guess a kid who killed his dad really is something else.

Man…

You're shooting lasers out of your eyes.

Who'd dare to talk to you when you're looking like that?

Thanks a lot.

CHAIRWOMAN MOON

Hello, ma'am.

Are you still at the restaurant?

Yes. I'm almost done for the night.

I see. You work late into the night.

I heard Ms. Seon meant to bring Mr. Bernier but couldn't.

Yes. It looks like there was an issue.

I reserved a table with you because he was an important guest.

Ms. Seon has been working very hard for the company.

No one's saying it,

but everyone's on high alert.

Right.

Can you save us a table tomorrow evening?

I'll escort Mr. Bernier myself. Forget it if it's too big an ask.

It's fine.

I'll save you a table.

Why do you sound so down?

Are you unwell or something?

No.

I had a lot of customers today.

I'm tired, that's all.

I'll send you a month's worth of herbal tonic this weekend.

I'll tell Hwang to leave it at your apartment's management office.

I still have some left from the last batch you sent.

You shouldn't have any left.

I told you to drink them regularly.

Sorry.

Be sure to drink one every day.

You need to take better care of yourself when you live alone.

Right.

I'm sorry to cause you concern.

I'll see you tomorrow then.

Bye.

Yes, ma'am.

Good night.

You're home.

Why are you back so late?

Why am I back so late?

I worked late, okay?

Your husband's doing all he can late into the night

to earn a few more cents while you…

You were fast asleep?

What is it this time?

Did you have a drink?

With what money?

Whether I drink with money I earned or money I begged for,

what does it concern you?

Don't tell me

you went to see him again?

Did you?

Did you go to his workplace again?

What's gotten into you?

Did you ask him for more money?

Were you drinking and gambling all night with the money you took from him?

Damn it!

How dare you question me?

You're no cop or detective.

You said you wouldn't bother him again.

You said that would be the last time.

Didn't you?

Why do you keep bothering him?

-You promised to leave him alone! -Why you…

Why bother him when he's finally doing well?

Why?

How dare you… Let go of me!

Do you still think you're a cop?

You got fired for extortion.

Aren't you ashamed of yourself?

Who the hell do you think you are?

Do you have a death wish?

Come here.

Know your place.

Don't talk back at me.

I'm sorry. Please, I won't do it again.

-Please! -Damn it!

Chef.

You're still here?

Yes, Chef.

What about the team dinner?

I had some things to sort out.

What are you making?

A beurre blanc, Chef.

I tried adding a Korean citrus flavor.

Like what?

Persimmon vinegar.

And toward the end,

I added angelica leaves instead of the usual herbs.

It goes pretty well with Korean freshwater fish.

That's why I tried it.

Bae Yeong-su.

Yes, Chef.

How long has it been…

since you joined Exception?

Two more months, and it'll be exactly three years.

Head the fish station starting next month.

Pardon?

You've worked here long enough.

Well, yes. Okay, Chef.

Keep it to yourself for now.

Understood, Chef.

I'll do my best, Chef.

Thank you.

He never works as the head chef, only as the sous-chef?

Is that unusual or just plain weird?

It's both.

But he's too global to be called unusual

and too cool to call weird.

"Breaking down the border."

"A chef of our time that transcends borders,

Chris K."

It's a great headline.

He hates the spotlight, so there are very few photos of him.

To think that you got to try his food in Korea.

I'm so jealous.

Even here in New York,

his restaurant is impossible to book less than six months in advance.

It's practically impossible now since he left the US two years ago.

So how was the food?

It's really hard to describe.

His cooking style is definitely overpowering,

but it also feels familiar.

It's a bit like something your mom would cook.

I can't say. I've never tasted anything like it before.

Hold on.

Cha Woo-jin came second?

A few years ago, was it?

The team representing his restaurant won a culinary competition in Belgium.

There was a huge gap between first and second place

that got everyone talking.

What's funny is, the recipe they won with

belonged to sous-chef Chris K. and not the head chef.

All the reporters ignored the head chef

and flocked to Chris K. to talk to him.

SEON JEONG-WON CHIEF PRODUCER, TEAM 1

You're looking for

the best Korean chef?

What does Pyeongyeon Group want with us?

It's obvious.

We want Famiglia to join the competition.

I know

how you feel about Pyeongyeon Group.

No words could ever console you…

and no excuses could clear up the misunderstanding.

Misunderstanding?

Did you just call it a misunderstanding?

THE TABLE: K-CHEF 2026

I know…

why you people are hosting this competition.

It's not about getting rid of Plate In Asia.

It's to erase us, Famiglia and my dad.

And your wrongdoings.

Once the competition is over, people will forget about Famiglia.

And Choi Seung-hyo too, who died fighting Pyeongyeon Group.

Right?

Whoever wins the competition will hog the spotlight.

Their restaurant will be fully booked even before it opens

and their life story will be on TV while they film commercials.

You'll use them for all sorts of business opportunities.

With that new puppet, Pyeongyeon Group…

will gain everyone's attention, and as always,

you'll remain at the top.

Ms. Choi.

I've been planning this show for five years,

believing that Korean food can stand at the heart of world cuisine.

The corporate agenda you think I have?

I have zero intention of sacrificing my show

for some corporate agenda.

So please.

Reconsider my proposition.

I want Famiglia to enter the competition.

Sure. I understand.

I appreciate the offer…

but do you think we could enter?

Look around.

We don't even have a head chef.

That man from yesterday.

What?

The man who cooked the incredible food yesterday.

He's the hottest Korean chef

in the whole world right now.

Chris K.

What is it that you really want?

To win a lawsuit against Pyeongyeon Group?

Isn't your father and Famiglia's name and honor

much more important than that?

No one knows how long the lawsuit will take,

and going up against Pyeongyeon will cost you a fortune.

The longer it drags on,

the more people will forget.

Not just Chef Choi Seung-hyo, but also Famiglia.

Win the competition.

Then you'll restore your father and Famiglia's honor,

and people will listen to what you have to say.

Winning the competition is how you keep Famiglia alive.

Listen to me.

Get Chris K.

Then you can save Famiglia and restore your father's honor.

It won't be too late to sue Pyeongyeon then.

Look.

I'm offering you a deal, Ms. Choi.

A deal that stakes both Pyeongyeon Group…

and Famiglia.

TIME PULLS US APART

Wait!

Yesterday at Famiglia.

What are you doing here?

I was so distracted yesterday that I didn't get to thank you properly.

What?

I remembered you saying you were leaving for New York today,

so I came here.

Help me.

The best K-chef?

I get what you're after, but I can't help.

I'm starting a new job the day after tomorrow.

If I don't leave today,

I'll have to pay a huge penalty for breach of contract.

Even if I entered,

there's no guarantee we'd win.

Besides, I'm not the person to represent Famiglia.

There's no time to prepare, and you have no staff.

Anyway, it's just not possible.

Let's go. I have to board soon.

Pyeongyeon killed my father.

Pyeongyeon Group killed him.

They fabricated everything and drove him to take his own life.

I know exactly why

they want to host this competition.

They're trying to cover up my dad's death.

They'll make sure whoever represents them wins.

That's what Pyeongyeon always does.

They eliminate whoever and whatever gets in their way,

and they fill their ranks with people who take their side.

Help me.

I want to show them for once, even if it's just once,

that they can't always have their way.

I want to prove it to my late father.

I want to prove it to those who killed my father.

Pyeongyeon killed my father.

Pyeongyeon killed Dad.

Pyeongyeon killed Dad.

Pyeongyeon killed Dad!

Let me out!

Dad!

Dad!

Open your eyes, Han!

Wake up, Han. Kang Han!

You'll die too if you stay here.

Do as I say.

Listen to me now.

Go!

Pyeongyeon killed my dad.

Pyeongyeon killed Dad.

Pyeongyeon killed Dad!

Pyeongyeon killed him!

No.

Not now.

Are you okay?

Are you all right?

Can you get up?

Are you okay?

Do you know who I am?

The reason Pyeongyeon Group

decided to scrap the long-standing Plate In Asia system

boils down to just one phrase.

"Our original mindset."

Before that, there is no room for authority, tradition, or history.

As of this moment,

we're going back to where we first began,

to when we searched for

the best Korean cuisine and the best Korean chefs.

We're leaving the grading system behind to focus on people.

We're casting off the shell

to return to the essence of cooking.

This competition is not for Pyeongyeon Group.

It is for our future and the future of K-food in the world.

The future of Korean cuisine is in your hands.

Join us at The Table: K-Chef 2026.

Han!

-Over there! -There he is!

Hurry! Get him!

Stop!

Hurry! Catch him!

-Hey! Where is he going? -Get him!

Wait!

Wait.

Hey, hold on.

The boarding gates are that way.

Let's do it.

What? Do what?

Let's do it together.

The Table: K-Chef 2026.

Cooking is about teamwork.

That's not the right sizzle.

I've never cooked before, and I'm useless at it.

The requirement is a team of four.

RESUME

Even if we start practicing around the clock now,

there's no guarantee we'll pass the preliminary round.

The star of that show

should be someone we cast.

I was expecting a few stragglers.

This should be interesting.

Roll the cameras.

Let the competition begin!

Because in the end,

you'll lose to me again anyway.

Subtitle: Jennifer Jean Lim