Experience the Taste of Adventure dinner series, in partnership with Yeti. For one unforgettable evening at SHIA, support and savor a unique 5-course menu created by a rising chef eager to share their story. This is their crucial platform to gain confidence, expand their voice, and define the future of food. By enjoying this wonderful meal, you provide the critical exposure and support these emerging leaders need to make their mark on the culinary world.
Be Part of the Story
Thank you for joining us on November 18, 2025 for A Taste of Adventure: Flavor of Fullness, our exclusive dinner hosted by SHIA and YETI, designed to immerse guests in a deeply personal story of harvest, family, and connection. Rising star Chef Minji Park, alongside her esteemed mentors Chef Ji Hye Kim and Chef Eunjo Park, presented a 5-course menu that finds profound common ground between Korea's Chuseok festival and the American tradition of Thanksgiving. Inspired by her mother’s cooking—where an ingredient like moo radish was honored and reinvented—Chef Minji showcased how cooking honors the season and the land. We look forward to bringing more thoughtful collaborations like this in 2026.
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Featured Chefs
Chef Minji Park, mentee
Chef Minji Park is the Head Chef at ODRE in New York. She embodies her philosophy that food is a language that connects people and is the purest expression of love with Korean cuisine that bridges tradition and modernity.
Chef Jo Park, mentor
Chef Eunjo “Jo” Park honors and evolves Korean food traditions as a private chef based in New York City. She previously served as Executive Chef at Momofuku Kāwi, has worked in some of the world’s top kitchens, and studied temple cuisine at Baekyangsa Temple.
Chef Ji Hye Kim, mentor
Chef Ji Hye Kim is the chef and owner of Miss Kim—one of the Most Essential Restaurants in Ann Arbor according to Eater. A multi-award-winning chef, Kim believes in elevating traditional Korean food and maintaining fair wages and equity throughout the industry.
11/18/2025
Rising star Chef Minji Park, alongside her esteemed mentors Chef Ji Hye Kim and Chef Eunjo Park, presented a 5-course menu that finds profound common ground between Korea's Chuseok festival and the American tradition of Thanksgiving. Inspired by her mother’s cooking—where an ingredient like moo radish was honored and reinvented—Chef Minji showcases how cooking honors the season and the land. This rare collaboration at SHIA on November 18, 2025 brought together a thoughtful and innovative taste of the modern Korean-American culinary narrative centered on the comfort and belonging of the Flavor of Fullness.
2/24/2025
Chef Liliana Myers, a LEE Initiative Women Culinary and Spirit Program mentee and StarChefs Rising Star Award winner, has gathered extensive experience and is hungry for more. Whether working in Michelin-starred kitchens, running pastry programs at various restaurants, or serving as Executive Pastry Chef at Safta in Denver, Myers has excelled. She is currently broadening her skills further by apprenticing as a fishmonger, contributing R&D for Edible Beats, and expanding her hospitality experience at multiple locations in Colorado.
4/7/2025
Chef AuCo Lai, a mentee of the inaugural class of The LEE Initiative’s Women Culinary and Spirit Program, has spent many years in the industry honing her craft. Lai’s commitment to sustainability is noteworthy. As Executive Chef at Star Hill Provisions, she helped form a strong sustainability program. She also founded Amity Foodworks, which focuses on educating others on making more conscious culinary choices. Recently, she has worked with the teams at Red Hog, Holy Grale, and World Central Kitchen.