“This Is the Beginning of Something”: Firedoor and Chae’s Korean Barbeque Couldn’t Get Much Hotter

On the surface, Firedoor and Chae couldn’t be more different.

One is a big city restaurant devoted to fire-based cooking, with a convivial atmosphere that belies the deep focus of its remarkable kitchen team. The other is a tiny regional diner (literally an extension of its owners’ home) that serves outstanding modern Korean cuisine to just six coveted seats reserved by a lottery system.  

But then there are the connections: Lennox Hastie and Jung Eun Chae – of Firedoor and Chae respectively – are driven by their craft. Hastie’s flame-fuelled approach and Chae’s extensive knowledge of fermentation and preservation are both informed by ancient culinary traditions. Diners flock to their restaurants to see them just as much as to experience their food.

On Tuesday November 4, Mastercard brought these inimitable chefs together for a special dinner at Firedoor inspired by Korean barbeque. More than just a simple meal, the evening was a celebration of craft, culture and connection. Mastercard’s priceless program is all about creating dining experiences that bring people closer to their passions, with moments that go beyond the plate and give diners front-row seats to the artistry behind the world’s most exciting kitchens.

“When we were asked to do this collaboration, we didn’t hesitate,” Chae’s partner and the restaurant's managing director Yoora Yoon said in a live Q&A. “Everyone’s been to Korean barbeque. It’s probably the most widely known format. We thought it would be really exciting to combine Chae’s authentic Korean condiments with Lennox’s masterful craftsmanship in wood-fire cooking. We started with that idea and evolved from there.”  

The cross-over was an “a-ha” moment for everyone in the room, but Hastie says collaborations “aren’t always as straightforward as you think. 

“You’ve got to work really hard and find a way in which you can engage in a conversation where you’re listening to each other, you’re understanding the situation and you have mutual respect,” he said.  

“As chefs we’re always trying to find a way we can connect with our guests, our ingredients and our producers. The saying of having too many cooks in the kitchen is largely true. Sometimes when you throw them together, you don’t know what you’re going to get. It can take quite a bit of time to find that mutual connection.” 

Of the cavalcade of dishes, from charred cabbage with doenjang cream to a Bossam-style barbeque spread with banchan, it was obvious Hastie and Chae had found their wavelength.  

“Every time we do an event like this, it’s an opportunity for us to be really creative and think outside the box,” Yoon said. “Lennox taught us that you don’t have to stick with what you know. You can always be inspired and push your limits.” 

“For me, this is the beginning of something,” added Hastie. “The great thing about this type of connection is that I can pick up the phone, or go down and visit Chae and make some soy sauce. [Chae and Yoora] are always welcome to hang out by the fire.”  

Nights like this are rare, and don’t stay secret for long. Mastercard’s Priceless program is behind some of the country’s most sought-after culinary activations, from intimate chef collaborations to immersive food experiences that sell out in minutes. Sign up at priceless.com to be first in line when new events go live – because the most memorable meals aren’t just eaten, they’re experienced. 

This article is produced by Broadsheet in partnership with Mastercard.