'Undercover Chef' PD and Writers: "Final Episode Achieved 6.2% Ratings, Yet the Popularity Feels Unreal" [Interview ①]

*This content was translated by AI.

• Interview with Hong Jin-ju, PD of tvN variety show 'Undercover Chef,' and writer Yoon Al-eum

Hong Jin-ju, PD, and Yoon Al-eum, writer, who boldly transformed star chefs Sam Kim, Jung Ji-sun, and Kwon Seong-jun into 'Undercover Chefs,' revealed the behind-the-scenes stories of their blood, sweat, and tears.

On the 4th, Hong Jin-ju, PD, and Yoon Al-eum, writer of tvN's variety show 'Undercover Chef,' held a wrap-up interview at the CJ ENM Center in Sangam, Mapo-gu, Seoul.

The series 'Undercover Chef,' which concluded after 10 episodes on the 23rd of last month, followed chefs Sam Kim, Jung Ji-sun, and Kwon Seong-jun as they disguised themselves as rookies at restaurants in Parma, Italy; Chengdu, China; and Naples, Italy, respectively, while concealing their identities to complete missions. Notably, the final episode achieved a record-breaking peak viewership of 6.2% (based on Nielsen Korea's national paid households), marking a successful conclusion. Additionally, Jung Ji-sun ranked first in the "Trending Non-Drama Performer" category, drawing continuous attention throughout the broadcast period.

Hong PD and Yoon writer, who achieved significant milestones including a threefold increase in viewership compared to the premiere and 10 consecutive weeks as the top-rated program in its time slot, jointly stated, "We haven't fully felt or realized the high ratings and popularity. The numbers seemed unbelievable, making us wonder, 'Is this correct? Did we misread them?'"

The concept of star chefs taking on rookie jobs originated from the production team's deliberations while planning a new program late last year. Hong PD explained, "While developing ideas, I felt we needed to deliver something 'real' to satisfy discerning viewers. Above all, I believed there should be a program that allows for deep immersion—not just for the audience but also for the cast themselves."

Continuing, she added, "Initially, we considered hosting a talk show using health functional foods or creating a dating program. However, after reading an article about K-food being consumed abroad in incorrect forms, I wondered if it would be interesting to take chefs to restaurants and have them go undercover. It wasn't particularly groundbreaking at first, but we began contemplating scenarios like having them infiltrate as employees or work as rookies."

The three restaurants in Parma, Chengdu, and Naples captivated audiences with their unique characteristics and atmospheres. Regarding the restaurant selection process, Yoon writer stated, "The most important factor was 'taste.' The production team visited numerous restaurants and tasted the same dishes at each. While this process wasn't easy, our primary hope was to find places that would be both enjoyable and educational for the participating chefs."

Hong PD also recalled, "There were many considerations: taste, staff personalities and temperaments, customer profiles, kitchen systems, and more. The stage where we put in the most effort—both physical and mental—was selecting the restaurants. Initially, restaurant owners were not welcoming. When strangers arrived to film, I imagine they would have been suspicious too. In Chengdu, the chef's niece and daughter expressed significant doubt. The same occurred in Parma. We worked hard to build rapport."

Yoon writer added, "Initially, we only planned to observe whether filming was feasible at a given restaurant. However, after gaining some trust, we requested permission to install just one camera to better understand the kitchen operations. Following this, we meticulously observed and analyzed each location on a nanometer scale before making final decisions."

So how did Sam Kim, Jung Ji-sun, and Kwon Seong-jun decide to become 'Undercover Chefs'? Hong PD remarked, "'Undercover Chef' required extensive research even from the production team. Since we needed to understand the culinary ecosystem and restaurant operations, our initial plan was to seek expert advice."

She continued, "Recruitment actually came later. We developed the program by consulting with numerous individuals, ranging from hidden masters who avoid public appearances to novice chefs. Among them, Sam Kim, Jung Ji-sun, and Kwon Seong-jun were particularly curious about our project and shared amusing anecdotes from their own experiences as kitchen rookies."

Yoon writer conveyed the cast's reaction: "When we asked the three whether they would find it interesting to hide their identities and work as rookies in foreign restaurants, they all responded, 'It sounds fun.' We believed that if it wasn't enjoyable for both the restaurant owners and the undercover cast members, it would be difficult for everyone involved."

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*This content was translated by AI.