Peter Chinn, chef
Korean BBQ Taco
2712 Clarksville Pike, 712-8796,
Los Angeles transplants missing the call of the popular Korean barbecue taco can find comfort in the arrival of Peter Chinn.
Originally from Seoul, South Korea, Chinn comes from a long line of Korean barbecue makers. He came to America about
10 years ago, following his wife's family, who had settled here as well.
"Just like most immigrants," he said, "I came here looking for an American dream."
How did you learn to cook? My family back in Korea has always been in the restaurant business. Naturally, it was a Korean barbecue place. I am not a fancy chef, nor do I have a formal degree from a culinary school, but I do know how to make Korean barbecue. We use the same family recipe to marinate and cook all our meat that goes into our tacos.
How did you decide to offer Korean tacos in Nashville? With all the buzz of Korean barbecue tacos in the culinary circle, one day this past winter I thought to myself, "You know, I make better Korean barbecue than anybody. Why not start one here in Nashville?"
What is your culinary philosophy? It sounds like a cliché, but the best ingredients make the best food. I do not cut corners or skimp on quality when it comes to ingredients.
Korean tacos have really taken off in places like Los Angeles. Any idea why that has happened? Key to the Korean barbecue taco is well-marinated and distinct flavor of the meat and the Asian slaw. It's a perfect match!
If you could cook for anyone, who would it be? My grandparents, who started our family in the restaurant business. They are no longer with us, but I would love to see how they would react to our kogi (beef short rib) taco. ... Never in their wildest dream would they have thought it would be wrapped inside two corn tortillas.
What could we always find in your home refrigerator? Like most Korean homes, we always have several different kinds of kimchi, usually in different stages of fermentation.
Final meal? Nice, thick slice of USDA Prime aged cowboy-cut ribeye on a sizzling hot plate with a scoop of fresh butter and a glass of nice cabernet.