All Missions Fail in 'Undercover Chef' Finale: Emotional Farewells as Identities are Revealed

'Undercover Chef,' a variety program aired on tvN, prioritized human connection over competition in its final episode. Top-tier Korean chefs, including Sam Kim, Chung Ji-sun, and Kwon Seong-jun, all faced disappointment in the final mission—attempting to place their new creations on the menus of famous overseas restaurants—but left a lasting impression by sharing heartfelt goodbyes with local colleagues they had worked alongside while concealing their identities and professional backgrounds. The program concluded on a high note, recording its highest viewership ratings to date.

In the final episode of tvN's 'Undercover Chef,' which aired on the 23rd, the three chefs—who had been working undercover as junior staff in local restaurants in Italy and China—revealed their true identities alongside the results of their final mission.

The final mission required the chefs to successfully integrate their original signature dishes into the official menus of the local restaurants.

Faced with the difficult task of respecting the local culinary traditions and the philosophy of each restaurant while simultaneously showcasing their own unique styles, the three chefs fought hard until the end. However, they ultimately could not overcome the deep-rooted food cultures maintained by the local chefs.

Although all missions ended in failure, the program achieved a sincere conclusion by placing greater significance on the process of understanding culture and people rather than mere competition.

Viewers responded enthusiastically to the finale. Starting with a 2.3% viewership rating (Nielsen Korea) for paid households during its premiere, the program broke its own record by reaching 6.2% in the final episode. It also maintained its position as the number one program in its time slot across cable and general programming channels from its first broadcast to the last.

"It wasn't the taste of Italy"... Sam Kim's identity reveal causes stir in the kitchen

Sam Kim, who performed his mission in Parma, Italy, presented a shiitake mushroom cream risotto that incorporated Korean umami flavors, building on his experience of receiving positive responses to the japchae (Korean stir-fried glass noodles) he had served as staff food. He used a deep broth made from shiitake mushrooms and added braised mushrooms seasoned with soy sauce, cooking wine, and cheongju (refined rice wine) to instill a Korean flavor, while maintaining the tradition of Parma-style risotto with butter and cheese.

While local chefs praised the dish, saying, "The two cultures blended harmoniously," the restaurant owner held a different view. He declined to adopt the menu, stating, "The taste is excellent, but it is neither the taste of Italy nor the identity of our restaurant." Sam Kim expressed his regret, noting, "There was a wall that I simply could not cross."

However, the true emotional moment came afterward. With the help of his close friend and Italian star chef Carlo Cracco, Sam Kim revealed his true identity. When the owner introduced him as "Sam Kim, the chef who represents Italian cuisine in Korea," the kitchen was instantly abuzz. A local senior chef, who had once taught him basic knife skills, expressed shock, saying, "What were we even teaching you? You were actually the person who should have been teaching us." Sam Kim expressed his deep gratitude to his colleagues, saying, "Even though it was a short time, I could feel that everyone truly cared for me."

Chung Ji-sun, the "Hidden Queen"... Local chefs marveled at her 24 years of expertise

Chung Ji-sun, who took on the challenge in Chengdu, China, made a decisive move by developing six different new menu items in a single final half-day. Actively incorporating advice from local staff, she utilized Sichuan seasonings such as doubanjiang (broad bean paste) and huangdujiang (yellow bean paste) to complete various dishes, including stir-fried king oyster mushrooms with green chili, minced pork with preserved vegetables, stir-fried taro, tomato glass noodle soup, and mushrooms stir-fried with chili soy sauce.

In particular, the mushrooms stir-fried with chili soy sauce garnered high praise from the elderly female owner, raising expectations. However, in the final judging, it failed to be added to the menu as it was evaluated that it "did not fully implement the depth of authentic Sichuan cuisine."

Later, when it was revealed via social media that Chung Ji-sun is a Chinese cuisine chef with 24 years of experience who operates two Chinese restaurants in Korea and is known as the "Dim Sum Queen," the local chefs were stunned. "She was a hidden king," and "There was a reason she handled the wok better than us," they remarked, offering sincere applause as they viewed her skills in a new light. Chung Ji-sun shared her thoughts calmly: "Regardless of success, the fact that I could hold the wok again and experience a new culture was a great lesson in itself."

Kwon Seong-jun's regret over a single small mistake... A farewell to Naples

Kwon Seong-jun, making his final attempt in Naples, Italy, bet on the most authentic method. Judging that local food would give him the best chance, he chose vongole pasta, but due to limited time, he made a critical mistake by not properly purging the sand from the clams. When the issue of grit being chewed arose, he showed resourcefulness by using only the clam broth and adding breadcrumbs as a topping, but he ultimately could not change the outcome.

While the owner highly praised the cooking process and the balance of flavor, saying, "The score is 110," he declined to adopt the menu, stating, "It is far from the unique color of our restaurant." Afterward, when it was revealed that Kwon Seong-jun is a famous owner-chef in Korea and a winner of a renowned culinary survival show, the kitchen staff were astonished.

After the final business hours ended, the local chefs offered warm hugs and applause, saying, "This is not a farewell, but a promise to meet again," while the owner ultimately teared up. Kwon Seong-jun also expressed his affection for the location, saying, "I couldn't help but love Naples," and promised to remember his time there for a long time.

'Undercover Chef' moved beyond a simple cooking competition. By showing top-tier chefs setting aside their fame and careers to live as junior staff in foreign lands, the program highlighted the cultural value of food and the meaning of community. The intense struggle to respect local traditions while seeking new possibilities, the process of becoming colleagues across languages and nationalities, and the twists and emotions provided by the final identity reveals drew praise from viewers as a true narrative of growth that transcended winning and losing. Closing with both commercial success and buzz, 'Undercover Chef' demonstrated the potential of a new kind of reality variety program that connects people, culture, and trust through the medium of cooking.