Behind the bar at Tea and Proof, nestled in the heart of Seoul's trendy Gangnam district, Chelsea Kim is making waves in Korea's cocktail scene. With her fresh perspective and dedication to showcasing Korean ingredients and techniques, Chelsea is helping redefine what it means to be a bartender in Korea. From her sommelier beginnings and ranking in the Top 10 Participants of Diageo’s World class Competition in 2022 and 2023 consecutively to being the face of Taiwan’s first single malt whiskey Kavalan Whiskey, she’s a force to reckon with. In this exclusive interview, Chelsea opens up about her journey, creative process, and aspirations for the industry.

Edited excerpts from the interview. 

What first sparked your interest in bartending, and how did your journey begin?

I started as a sommelier at a bar in Cheongdam, one of Seoul's most affluent neighborhoods. The bar had such a captivating atmosphere—dim lighting, vibrant tunes, and stunning backlit shelves of spirits. I was drawn to the art of bartending when I’d see bartenders masterfully shaking cocktails as I poured wine for customers. It sparked something deep in me. Eventually, I convinced the owner to let me step behind the bar, and that was my first big step into the world of mixology.

What were some key moments or milestones in your career that defined your path?

One of the most pivotal moments for me was entering the 2022 Diageo World Class Competition. It was a three-month-long challenge that pushed me to my limits. Completing each task gave me more confidence in my skills and solidified my belief that bartending is my true calling. Making it to the Top 10 in 2022—and again in 2023—was a defining milestone that showed me I’m on the right track.

How do you approach creating a new cocktail—from concept to execution?

I have two approaches. Sometimes, I start with unique ingredients that catch my eye, experimenting with combinations until the drink comes together. Other times, I focus on storytelling—creating a narrative that shapes the cocktail's identity and flavor. Either way, every cocktail I make needs a distinct kick and a meaningful backstory.

Are there any ingredients or techniques you’d love to see used more widely?

Tea infusions, for sure! They’re simple yet transformative and can be done by anyone—not just bartenders. Infusions can add depth to a cocktail while incorporating the health benefits of tea. I’d also love to see Korean ingredients like sea mustard or namul (traditional vegetable dishes) gain international recognition. These ingredients have such cultural significance and untapped potential in mixology.

Image Credits: Chelsea Kim

What’s been one of the biggest challenges you’ve faced behind the bar, and what did it teach you?

The toughest battles were never behind the bar—they were with myself. When I was juggling college and work, I’d often sleep just a few hours a night, studying in a McDonald’s before heading to my shifts. It was exhausting, but it taught me resilience. Now, I know I can take on challenges, no matter how daunting they seem.

How do you handle high-pressure shifts and stay focused?

I’m usually pretty laid-back, but when I step behind the bar, it’s like flipping a switch. I thrive under pressure by breaking tasks into manageable steps, almost like smashing wooden boards in my mind one by one. And honestly, you do get used to the intensity over time. A deep breath and a rational mindset go a long way.

What trends in the industry excite you the most right now?

Fermentation is huge in Korea right now, and it’s fascinating to see how traditional fermented foods like kimchi or gochujang inspire bartenders. Personally, I’m intrigued by the future of rum—it’s a sustainable spirit with incredible potential as climate change reshapes the alcohol industry.

What’s the biggest misconception about bartending that you wish people understood?

People often romanticize bartending, focusing on the glamour without seeing the hard work behind the scenes. It’s a job full of repetition—washing dishes, prepping ingredients, cleaning up. But within that routine lies a craft, and you need real passion to keep going. Bartenders aren’t just entertainers; we’re guides creating memorable experiences for our guests.

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What are your long-term goals in the industry?

The bar industry in Korea is relatively small, and there’s still bias against female bartenders. I want to change that. One day, I hope to open my own bar where employees are treated with respect and care. I’d also love to see a Netflix-style show for bartenders, similar to those for celebrity chefs, to bring more recognition to our craft.

What’s the best advice you’ve received in your career, and do you pass it on to others?

The best advice I’ve ever gotten is: You can learn in every situation. Early in my career, I faced some tough moments, like dealing with disrespectful coworkers. But I realized that their behavior stemmed from their own struggles, and I promised myself I’d never treat others the same way. Every experience—good or bad—is an opportunity to grow.

If you could give one piece of advice to someone starting out in bartending, what would it be?

Physical and mental strength are everything. The job can be physically demanding and emotionally draining, especially during late-night shifts. Take care of your body, find ways to manage stress, and always prioritize your well-being. It’s the foundation for a successful career in bartending.

Image Credits: Chelsea Kim

Can you share a memorable customer story?

Before COVID-19, I ran my own café/bar that transformed from a café during the day to a bar at night. One of my regulars, a blind woman, once told me, “My other senses are more developed, and I can taste better than anyone else. Your drinks are delicious.” Her words were a turning point for me, making me reflect on what kind of bartender I wanted to be. It was a reminder of the deeper impact we can have on people’s lives.

Header image sourced from Chelsea Kim.

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