A series of star chefs leading the Korean gastronomic trend are undergoing Minish treatment. The first was Choi Hyun-seok, who completed treatment in August last year. His high level of satisfaction has spread by word of mouth among his fellow chefs, attracting top chefs in their respective fields, including Japanese cuisine master Chung Ho-young, Michelin One Star Kim Sung-woon, young tycoon Kim Hoon, and the pinnacle of high-end kaiseki, Shin Hyun-do. One of the reasons for this is the changing role of the chef. With frequent media appearances and on-site interactions, such as “refrigerator, please” and “black and white chef,” the chef’s impression is directly related to the image and trust of the restaurant.