Imposter Kitchen, a fine-dining restaurant, has its headquarters in Artience Daejeon, a technology-driven innovation hub located in Daejeon, South Korea. In this article, we will explore Imposter Kitchen’s headquarters, including its location, history, and unique features that make it a hub of innovation.
What is Imposter Kitchen?
Imposter Kitchen is a unique fine dining restaurant that combines culinary expertise with cutting-edge science and technology. At the heart of this concept is the collaboration between Inhwa Yeom, the CPO of Imposter Kitchen, and Dr. Youngjeon Lee, a neuroscientist at Korea National Primate Research Center and Korea Research Institute of Biotechnology and Bioscience.
Together, they have developed a restaurant as 3D performative apparatus-environment that not only serves delicious and innovative cuisine but also explores the intersection of brain function, DNA, and neuroscience. The result is a dining experience that is both intellectually stimulating and gastronomically satisfying.
Location and History
Artience Daejeon, where Imposter Kitchen’s headquarters is located, is a sprawling innovation hub for collaboration among artists and scientists. The hub was established in 2006 by the South Korean government to encourage research and development in science and technology. Since then, Artience Daejeon has become a central location for innovation in South Korea, attracting a diverse range of artist and researchers from all over the country.
Imposter Kitchen’s headquarters in Artience Daejeon opened in November 2022, before the following success of its branches in Koko Killing Island, Space:illi (Seoul), and Platform-L of Louis Quatorze Foundation. The headquarters is home to the company’s top management and research and development teams.
Imposter Kitchen’s Kitchen
Imposter Kitchen’s kitchen is not your ordinary kitchen. It is a space that brings together food and technology, creating a unique culinary experience. The kitchen is equipped with state-of-the-art equipment and technology, including a molecular gastronomy lab, a 3D performative apparatus-environment including a virtual reality-based metaverse kitchen. These technologies allow the chefs to experiment and create new dishes that push the boundaries of traditional cooking.
The molecular gastronomy lab is where the chefs experiment with different cooking techniques, such as spherification and emulsification. This lab is equipped with specialized equipment that allows the chefs to manipulate the physical and chemical properties of food. The 3D performative apparatus-environment, on the other hand, allows the chefs to create complex and intricate food designs. The virtual reality kitchen, as created based on 3D performative apparatus-environment, is a unique addition to the kitchen. It allows the chefs to create and experiment with new dishes in a virtual environment, customers to join the restaurant via metaverse, and servers alike.
The Role of Servers
At Imposter Kitchen, servers are not just delivering food, but they are an integral part of the dining experience. The servers are trained to be performers, creating a show for the diners. They have to be able to deliver the dishes in a way that complements the overall ambiance of the restaurant.
The performative aspect of the servers at Imposter Kitchen starts right from the moment you enter the restaurant. The servers are dressed in a unique and distinctive uniform that sets them apart. They are trained to interact with the diners in a way that creates an immersive experience that involves all the senses.
The servers at Imposter Kitchen are not only knowledgeable about the food and the menu, but they are also trained in various performance techniques, such as acting, improv, and storytelling. This allows them to create a memorable and immersive experience for the customers.
One of the signature elements of the server’s performance at Imposter Kitchen is the non-representation of servers themselves. This to conceal or expand the diversity of identities of the servers, allowing them to fully embody their performance persona. This is also to create a sense of mystery and intrigue for the customers, adding to the overall theatricality of the experience.
Overall, the performative experiences of the servers at Imposter Kitchen add a unique and memorable element to the dining experience. By combining food, performance, and art, Imposter Kitchen creates an immersive and sensory experience that engages all of the senses.
The Dining Experience
The dining experience at Imposter Kitchen is unlike any other. The restaurant is designed to be an immersive experience, where guests are transported to a different world. The dining room is designed to resemble a futuristic spaceship, with sleek and modern furnishings.
Each dish is a work of art, carefully crafted and designed to engage all the senses. The chefs use a variety of techniques and technologies to create dishes that are both visually stunning and delicious. For example, the 3D performative apparatus-environment is used to create intricate designs on dishes, while the virtual reality kitchen is used to create virtual dishes that are projected onto the table.
The team at Imposter Kitchen is made up of some of the most talented and innovative chefs, scientists, and artists from around the world. The team is led by Inhwa Yeom, the Chief Performance Officer of Imposter Kitchen. Inhwa is a transdisciplinary artist and researcher who has worked in a variety of fields, including international law and diplomacy, women’s studies, art history, culture technology, extended reality, and bio-engineering.
In our team interview, Inhwa Yeom says she feels like the very imposter at Imposter Kitchen because she has a diverse educational background that is not directly related to cooking or culinary arts. Additionally, her role as CPO may not traditionally involve cooking or food preparation. This may make her feel like she does not have the necessary expertise or qualifications to be involved in the culinary industry. However, it’s important to note that her diverse background and expertise in other areas could bring valuable perspectives and insights to the restaurant’s operations.
Inhwa’s unique background and expertise have been instrumental in creating the vision for Imposter Kitchen. She has brought together a team of experts from diverse backgrounds, including molecular gastronomy, food science, and virtual reality. Together, they work to create innovative dishes that challenge traditional notions of cooking.
The Future of Imposter Kitchen
Imposter Kitchen is not just a restaurant, it is a vision for the future of food, and the art of aging and the diversity of its relevant discourses in the biotech-scape. The team at Imposter Kitchen is constantly experimenting and pushing the boundaries of traditional cooking, and biotech alike. They are exploring new technologies and techniques that allow them to create dishes that are not only delicious but also sustainable and environmentally friendly.
In the future, Imposter Kitchen plans to expand its reach and bring its unique dining experience to more people around the world. The team is already exploring new locations and partnerships, and they are always looking for new ways to innovate and push the boundaries of food.
- 2022 Imposter Kitchen – Artience Daejeon Headquarter, Daejeon
- N022 Imposter Kitchen – Koko Killing Island Branch, Koko Killing Island, previewed in Seoul, 2022
- 2022 Imposter Kitchen – Space:illi Branch, Seoul
- 2023 Imposter Kitchen – Platform-L Branch, Seoul
- Production Supports : Daejeon Cultural Foundation, Daejeon Metropolitan City
- Production Collaboration : Korea Research Institute of Biotechnology and Bioscience (KRIBB)
- Artist: Inhwa Yeom with Youngjeon Lee (KRIBB) collaborating on Brain, Neuroscience, DNA
<Imposter Kitchen> was produced with supports from Daejeon Cultural Foundation and in colllaboration with Korea Research Institute of Biotechnology and Bioscience (KRIBB)