Chef Chung Lee is not only passionate about South Korean cuisine but also deeply connected to the country's culture and community. This October, he will share his expertise on the Chung Jae Lee's Tour — A Journey into the Soul of Korea, organized by specialist tour company Gullivers Australia.
Born in South Korea and renowned for his impact on Adelaide's food scene, Lee will take travelers to his homeland. Participants will experience the flavors he grew up with and the traditions that have shaped his culinary journey.
"Food is one of the most direct ways to understand Korea because every region tells its own story through flavour," Lee says. "One of the most memorable discoveries for guests is the depth of flavour found in Korea's fermented ingredients. In Gwangju, for example, the local chilli paste is extraordinary. It is layered, complex, and central to so many regional dishes."
Lee explains that understanding how ingredients like this are made and used opens a window into Korea's seasonal rhythms, its respect for preservation techniques, and the way families have cooked for centuries. Travelers will walk with Lee in familiar neighborhoods, step into family kitchens, and taste dishes that locals have grown up with.
Tour Details
The 10-day tour costs $9,865 per person (twin share), covering private cooking classes in Sokcho and Gwangju, guided market visits, and time with Lee. Accommodation is in five- and four-star hotels. The itinerary includes visits to Seoul's grand palaces, the DMZ, Seoraksan, and Busan, along with tea ceremonies, green tea plantation walks, and a Korean spa.
Lee emphasizes that wellbeing is naturally woven into Korean life. "Visiting a traditional spa is not only relaxing but also social," he notes. "Koreans also love walking and hiking, and meals are typically built around many small vegetable side dishes that support balance and health. Experiences like tea ceremonies and plantation walks help travellers understand how nourishment in Korea goes beyond the plate."
He adds, "When you experience the culture alongside the food, everything makes more sense. The flavours feel connected to the story of the country itself."
The Rise of 'Skillvenirs'
The concept of "skillvenirs" — bringing home insights and skills instead of fridge magnets — is gaining traction. Trip.com and Google's Why Travel? Report identified a desire for travellers to acquire new knowledge. Both search engines have noted a rise in food-related travel bookings, with Google Trends showing high interest in overseas cooking classes.
"Introducing guests to the food I love, the markets I remember and the traditions that influenced my cooking is something I feel very proud to do. It is a personal experience as much as a culinary one," Lee says.
About Chef Chung Jae Lee
Chef Chung Jae Lee is one of Australia's most recognizable faces of Korean cuisine. His first restaurant, Mapo on Gouger Street in Adelaide, earned numerous awards. He later introduced Korean cuisine to the Northern Territory with Little Miss Korea in Darwin, then returned to South Australia to open Seoul Sisters, a vibrant cafe. Lee has appeared on TV's SBS Food Safari, The Cook Up, and Everyday Gourmet, and at food festivals across Australia. A former professional judo athlete and pilot, he is also the author of A Twist On The Traditional: Modern Korean Cuisine.
About Gullivers Australia
Gullivers Australia has been arranging specialist "legend-led" tours for 40 years. Known for sports tours, it has expanded into cultural and gastronomic adventures. "This evolution strengthens our core capabilities while aligning with where the group travel sector is moving toward experiences that balance expertise, authenticity, and emotional connection," says Mike Jones, Gullivers' general manager of events. Each tour is limited to small groups to ensure exclusivity and access to unique experiences.
Bookings and More Information
- Bookings for Chung Jae Lee's Tour can be made at gullivers.com.au.
- More on Chef Lee at chungjaelee.com.au.
- Gullivers also offers the Living Italy Tour 2026 in September, led by fluent Italian-speaking wine and food expert Luke Wright.
