Chef Scott Kang, known by his Korean name Kang Seung Won, has become one of the standout contestants on Netflix’s Culinary Class Wars. Dubbed “Triple Star” for his experience across multiple Michelin-starred kitchens, Chef Scott has brought both finesse and flavor to the reality series with his fine-dining expertise. There’s no wonder why he’s an instant fan favorite!
Ahead, get to know the budding celebrity chef with these five essential things to know about him.
Who Is Triple Star? Facts About Chef Scott Kang of “Culinary Class Wars”
1. Chef Scott Kang used to work for judge Ahn Sung Jae.
Before they met as judge and contestant on Culinary Class Wars, Scott Kang and Ahn Sung Jae were already well-acquainted inside the kitchen.
Chef Scott earned the nickname “Triple Star” because of his extensive experience in Michelin-starred establishments, which includes being the sous chef at Chef Sung Jae’s very own triple-star restaurant, Mosu. Prior to this, Kang honed his skills at Benu, a three-star American dining restaurant in San Francisco, which was also part of Sung Jae’s culinary journey.
“I think he is a very perfect person,” Chef Scott said regarding the judge. “For a successful person, effort and ability are one, well he is that kind of person. He has made a lot of effort and ability, and he is the person I respect the most. Of course, he scolded a lot.”
2. He joined “Culinary Class Wars” because of a recession.
The economic downturn in the South Korean restaurant industry played a significant role in Kang's decision to join the show.
In an interview on CBS alongside fellow contestant Chef Yoon Yoo Nam (a.k.a. “Cooking Maniac”), Chef Scott detailed why he decided to enlist in the reality series. “Since last year, the restaurant industry has been in a recession, so did we. So as I was worried, since I needed to earn a living anyway, I wanted to try joining the show. More than that, as I’ve been cooking for a long time, I think my passion has cooled a lot and I needed a new stimulus.”
3. He cooked a Filipino-inspired dish for the first elimination challenge.
In the show’s first elimination challenge, Chef Scott created a dish that showcased his culinary versatility. Contestants, known as the 80 “Black Spoons,” were given 100 minutes to prepare a signature dish, which judges would then taste to decide who would pass to the next round.
Chef Scott’s dish was a poached lobster served with lobster kinilaw, a Filipino-style ceviche. The dish was seasoned with coconut vinegar, lime, and tamarind, and the lobster was basted with batter. On top, he added a pepper sauce made from the lobster’s head and innards. Judge Paik Jong Won praised the dish for its range of flavors and ultimately passed Chef Scott to the next round.
4. He owns a restaurant frequently featured in the Michelin Guide Seoul.
Chef Scott is not just a contestant on a cooking show; he’s also a celebrated chef-owner. His restaurant, Trid, has been featured in the Michelin Guide Seoul for three consecutive years.
According to the Guide, Chef Scott “makes bold and interesting choices while pursuing new tastes and combinations of ingredients.” Located in the trendy Gangnam District, Trid is known for its fusion of various cuisines and local, seasonal ingredients. Some of its innovative offerings include whole wheat noodles with soy-marinated crab, butter, and kani-miso, as well as buttery tartlets filled with housemade crème fraîche.
5. You can follow him on Instagram.
For fans who want to keep up with Scott Kang's culinary journey, you can follow him on Instagram at @scottiey_.
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