![A good meal recharges a tired body and mind, and the flavors and aromas of food turn a place into a memory. Kim Byung-eun, executive chef of Inspire Entertainment Resort, in an interview. [Photo by Yudaegil, reporter dbeorlf123@ajunews.com]](https://contents-cdn.viewus.co.kr/image/2026/04/CP-2023-0070/image-7194d9d4-cb88-424f-8a2c-3e3ca89d8d35.jpeg)
At the helm of this enormous F&B machine is Kim Byung-eun, a founding member and the resort’s executive chef. In an industry where Western-trained chefs often dominate, a Korean cuisine specialist leading a mega-resort’s culinary program is unusual. Kim joined during the 2023 pre-opening phase and drew up the blueprint for the large-scale F&B organization. He defines Inspire’s ultimate aim as delivering a truly memorable, restorative experience.
In an interview at the signature restaurant Brasserie 1783 on March 27, Chef Kim said travel dining delivers both vitality and nostalgia. A good meal restores a tired body and mind, and flavors and scents anchor a place in memory. He warned that no matter how many great attractions a resort offers, overall satisfaction will suffer if the food isn’t excellent. Our core mission is a \"culinary playcation\"—a seamless mix of comfort and delight that leaves guests wanting to come back, he said.
![Kim Byung-eun, executive chef of Inspire Entertainment Resort, during an interview. [Photo by Yudaegil, reporter dbeorlf123@ajunews.com]](https://contents-cdn.viewus.co.kr/image/2026/04/CP-2023-0070/image-093fdfe2-1146-485b-8730-7bc16ef3424a.jpeg)
Chef Kim now leads a culinary team of well over 200 people. His leadership hinges on two things: listening and open communication. \"I’m a big guy, and when I’m quiet people can find me intimidating,\" he admitted. \"The title carries weight, but I make a point of listening and engaging. I tell new hires to speak up. I always try to listen first.\"
He also practices humility and reflection when staff speak candidly—even after a few drinks. He recalled a staff dinner when a slightly tipsy employee complained, \"Please acknowledge our greetings properly.\" It turned out Kim had briefly replied as the employee bowed and then kept walking, which made the staffer feel ignored. Since then, Kim said, he pauses, makes eye contact and responds fully when staff greet him.
For junior development, Kim emphasizes fundamentals and a hungry attitude. Long hours in the kitchen make small habits matter: how you stand, how you hold a knife. He insists those basics are taught correctly from day one so chefs leave with skills people will notice. \"My job is to make sure someone can go elsewhere and be told, 'They were really well trained,'\" he said.
He doesn’t shy away from blunt advice about professional mindset. \"A hotel kitchen produces set menus, but each of us is also an artisan who can make our own product,\" Kim said. Even when everyone is taught the same technique, those who study on their own and attack the work with passion stand out. Put in your own time and the difference shows.
![Kim Byung-eun, executive chef of Inspire Entertainment Resort, during an interview. [Photo by Yudaegil, reporter dbeorlf123@ajunews.com]](https://contents-cdn.viewus.co.kr/image/2026/04/CP-2023-0070/image-5bf7cc61-7fe8-4908-84d4-6bb900329374.jpeg)
Running F&B at a sprawling integrated resort differs from managing a city hotel. Hotel F&B often follows seasonal rotations, but a complex with a casino, arena and performances can’t rely on a single playbook. \"We have to prioritize guest experience and keep adapting,\" Kim said.
A key consumer trend—'gasimbee'—drives Inspire’s strategy. Gasimbee is the emotional satisfaction guests feel relative to price. \"We design menus so people feel they’re in a comfortable, upscale space while still getting very reasonable prices,\" Kim explained.
That balance comes from a centralized main kitchen operating at near–national scale. By buying ingredients in bulk to cut costs and centralizing pre-prep and sauce production, the resort supplies consistent, cost-competitive offerings to each outlet.
With that infrastructure in place, the team adjusted pricing flexibly to match the market—a smart move. \"We started pricing like Seoul’s top hotels, but as we learned, we shifted to bring more people in. Let them try us first,\" Kim said.
The approach paid off: Inspire’s F&B sales rose about 33% year over year. \"We feel the momentum on the ground,\" he said. Each restaurant’s distinct character paired with rational pricing seems to be resonating with guests.
![Kim Byung-eun, executive chef of Inspire Entertainment Resort, during an interview. [Photo by Yudaegil, reporter dbeorlf123@ajunews.com]](https://contents-cdn.viewus.co.kr/image/2026/04/CP-2023-0070/image-93b8b718-c546-4806-8f9e-2bef00dca5f2.jpeg)
As a chef rooted in Korean cuisine, Kim is blending Korean strengths into global dining. He’ll add familiar namul garnishes to classic steakhouse plates and spotlight Korea’s fermentation traditions. \"Ten years ago, many foreigners saw fermentation as spoilage; now they’re eager to taste it,\" he noted. He also finds the Korean 'hansang'—a main course served with abundant complimentary side dishes—especially fascinating to overseas guests.
Those efforts to deliver thoughtful dining experiences to every visitor are central to Inspire’s playcation identity. Combining play and vacation, a playcation lets guests enjoy relaxation and entertainment together.
This year, Kim is focused on making dining a standout part of that playcation. Within this massive complex, he wants Inspire F&B’s personality to turn meals into a reason guests leave thinking, \"This place is really something,\" and take home warm memories.
He added that modern dining success goes beyond taste: comfort and experience must work together. All F&B elements should link organically to provide both ease and delight, completing the culinary expectations guests bring. That, he said, is Inspire’s ultimate direction.
