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At CESTA in Seoul, the innovative talents of Chef Seakyung Kim and Chef Marcelo Ballardin of Oak came together to create an unforgettable culinary experience.

I recently attended a remarkable collaboration dinner at CESTA, a cutting-edge culinary destination nestled in the heart of Seoul. The event was a joint effort by Chef Seakyung Kim and Chef Marcelo Ballardin of Oak, blending their culinary expertise into an extraordinary evening. The collaboration was the result of a long-standing friendship and mutual passion for gastronomy between these two visionary chefs.

Chef Kim and Chef Ballardin's paths first intersected in Korea, where their shared dedication to the art of food brought them together. Over the years, they continued to cross paths, each making a significant mark on the global culinary landscape. This dinner was the culmination of their intertwined journeys, promising an unforgettable experience.

Sharing Passion for Food

The atmosphere at CESTA was electric, filled with anticipation for the evening's culinary adventure. The event showcased the best of both chefs' talents and culinary philosophies, offering a harmonious blend of Korean influences and international flair. Each dish presented was a testament to their innovative approach, featuring a fusion of flavors, textures, and techniques from Korea and beyond.

As a guest, I experienced an evening of extraordinary dishes that celebrated the creativity and friendship of these two chefs. Each bite told a story of their culinary journey, highlighting their shared passion and the universal language of food. The collaboration dinner at CESTA was truly a one-of-a-kind event, leaving a lasting impression on everyone in attendance.

Impressive Wine Pairings

The wine pairing is prepared by CESTA's head sommelier, Changgeun Lee. Since chef Kim is Krug Ambassade and Chef Ballardin is Dom Perignon Ambassabe, the wine pairine started with the very prestigious champagnes, both Krug and Dom Perignon.

2004 ​Dom Perignon P2 Plenitude Brut and ​KRUG Grande Cuvée 162ème Édition Jeroboam 

The KRUG Jeroboam was exceptionally delicious and so big!!!

Collaboration Menu

Corn Velouté (left) and Crispy Salad (right) by OAK

Oyster with Vin Junane Caviar and Beef Tartare by OAK

Anchovy toast and Scallop & Tomato by CESTA

Braised Oxtail(left) and Sea urchin with Caviar (right) by CESTA

Yellowtail and Korean Rice with Fermented Cucumber, Peas, Razor Clams

Trimbach Riesling Grand Cru Brand 2019

Langoustines Fregola Pumpkin

Domaine Bruno Colin Chassagne Montrachet 2021

Grilled Branzino with mushroom consomme

Domaine Sylvain Pataille Marsannay Rose Fleur de Pinot 2020

Dry-aged Hanwoo Striploin

Domaine Gerard Peirazeau Clos de la Roche Grand Cru 2020

Hanrabong Yuja Sorbet

Blue cheese Caviar

C.da Silva, Presidential Porto Colheita 1982

Memories of CESTA X OAK

For chefs, I believe collaborative dining events foster creativity and professional growth by allowing them to learn from each other and experiment with new ideas in a supportive environment. This time at CESTA with OAK, this collaboration strengthened our friendships, contributing to a vibrant and dynamic culinary scene. Great event!


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