Rembrandt has chosen the iconic Havana Bar in Wellington as the perfect backdrop for our seasonal shoot. Nestled in the heart of the city's vibrant nightlife, Havana is known for its stylish flair, impeccable attention to detail, and warm focus on people, it was the ideal location to bring our vision to life.

We were lucky enough to sit down with JaeHoon Eom for lunch, the head chef of Havana to chat about his favourite Rembrandt pieces, his approach to cooking, and his love for octopus.

What has had the biggest influence on your cooking style?

My Korean heritage is a crucial part of what I bring to the menu. I love incorporating traditional Korean ingredients and techniques while celebrating New Zealand's incredible local produce.

This fusion showcases fresh seasonal ingredients and introduces diners to exciting new flavours, reflecting the vibrant multicultural environment of Wellington. By grounding my meals in classic cooking methods, I can create a dynamic and ever-evolving menu that honours both my roots and the local culinary landscape here at Havana.

How does the time of year impact the meals you cook?

I am heavily influenced by local produce, each season impacts our menu in unique ways. For example, in Spring, we might highlight fresh herbs and light flavours, while in Autumn, we embrace the warmth of spices and rich, comforting dishes.

This connection to the changing seasons allows us to create a dynamic dining experience that reflects the best of what New Zealand has to offer throughout the year. We also utilize fermented ingredients from summer to add depth and balance to our dishes.

What do you focus on when plating up a dish? Is there anything in particular that you prioritise?

Being a chef from a young age has really shaped my approach to presentation. Starting out early, I learned the importance of making dishes visually appealing—it's all part of the sensory experience of dining. We eat with our eyes, nose, and mouth. I’ve always believed that what you see on the plate should excite you before you even take a bite.

Working in various kitchens taught me that presentation isn't just about looks; it’s about creating a feeling and telling a story. I draw inspiration from everywhere, including fashion, which helps me think outside the box and get creative with my plating. This early passion for food and design drives me to ensure that each dish not only tastes amazing but also looks stunning, making every dining experience memorable. 

What is the most important part of a meal?

I always tell my team that it’s all about the details. Little things can create a memorable dining experience, whether it’s how a dish is garnished or the overall atmosphere of the restaurant. Every aspect matters—from the ingredients I choose to the environment we create.

When you focus on the details, the whole experience becomes truly special. I’ve learned that presentation isn’t just about looks; it’s about creating a feeling and telling a story.

Do you have a signature dish? 

I would say my signature dish is octopus. Cooking it can be tricky—it’s all too easy to overcook or undercook. But once you master the technique, octopus delivers incredible flavour and texture.

Not many chefs choose to focus on it, and I love showcasing its potential on the plate. I want to be known as the octopus chef; it’s become a part of my culinary identity.