Culinary Class Wars Season 2: New Rules, 20 White Spoon Chefs, Hidden Contestants

The South Korean Netflix original cooking variety show "Chef II: The Cooking Class" will be broadcast worldwide starting December 16, 2025.

The South Korean Netflix original cooking variety show *Chef II: The Battle of the Chefs* will premiere globally on December 16, 2025. Continuing the "spoon-class battle" theme, the show pits 80 amateur chefs ("black spoons") against 20 renowned chefs ("white spoons") in a culinary competition. The two judges are South Korean food critic Baek Jong-won and Michelin three-star chef Ahn Sung-jae, with the winner receiving a 300 million won prize. The show airs exclusively on Netflix every Tuesday at 4:00 PM, incorporating the tension of a "class battle" to break down the barriers between culinary skill and fame through a reality challenge.

Black & White Chef Season 2 New Competition Rules and Explanation

• Blind 1-on-1 Competition : In the second round of Season 2, each competition features a 1-on-1 battle between a novice chef ("Black Spoon") and a master chef ("White Spoon"). Each chef chooses a main ingredient from 20 regional specialties of Korea, cooks it within 70 minutes, and immediately submits it to the judges. The judges (Baek Jong-won and Ahn Sung-jae) are blindfolded and score solely based on the taste of the spoon. Contestants are not allowed to speak during the judging process. If both judges agree on a dish, the contestant advances; if they disagree, the dish is re-cooked to determine the winner. This blind judging mechanism emphasizes "taste over identity," ensuring a purely fair competition.

  
  

• Team Task (Meat vs. Seafood) : The competition format divides contestants into two teams, one specializing in meat dishes and the other in seafood dishes (similar to season one, but the number of team matches has been reduced from two to one). Each team prepares their dishes independently and then presents them to the judges or audience for voting. All members of the winning team advance, while all members of the losing team are eliminated. (The production team explicitly stated that "based on audience feedback, the team match has been reduced from two to one.") It's worth noting that this season completely eliminates the "exile" revival mechanism from season one; there is no longer a loser's comeback match, and teams are eliminated immediately upon losing their team battle.

  
  

• The judges' "hold/release" mechanism : In the first season, judges could give each defeated contestant a "super pass" to save them; the second season has abandoned this secondary salvation. The PD explicitly stated that "there will be no more expulsion rules," advocating that once the elimination results are announced, there will be no going back, making the competition more rigorous and tense. The director of the second season also mentioned that a "hold" system was introduced in the first round: judges could mark some dishes as "hold" for additional evaluation before deciding on the contestant's final fate (equivalent to a de facto re-evaluation).

  
  

• Deleted and Added Elements : As mentioned above, the deletions include the elimination/resurrection rounds common in Season 1, which have been removed, and the number of team rounds has been halved. New features include the "hidden" element: Season 2 mysteriously introduces two eliminated contestants from Season 1 (Choi Kang-ran and Kim Do-yoon) to participate again under concealed identities; and the competition emphasizes regionally distinctive ingredients, featuring "local ingredient showcases" from the very first round, making the visuals more appealing. Classic Season 1 elements such as the "unlimited cooking contest with the same ingredients" (until one winner emerges) remain, but the time-based, winner-advances, and loser-elimination mechanisms are now more direct and straightforward, essentially eliminating lengthy semi-finals and recovery rounds.

White Spoon Chef List for Season 2 of Chef Black & White

Kim Sung-woon – Owner and head chef of “Table For Four” restaurant, specializing in European cuisine using high-quality local ingredients.

He excels at seafood dishes and maximizes the freshness of the ingredients through meticulous cooking techniques.

Kim Sung-woon is participating in Season 2 as a professional chef. There have been no reports of him being eliminated early. He is a member of the Baek Hyeong team and is highly anticipated.

Kim Hee-eun – Former Michelin one-star chef, known for her modern interpretations of Korean seasonal ingredients.

Her cuisine is characterized by its exquisite and elegant plating and a profound balance of flavors.

As the chef for Season 2, Kim Hee-eun has garnered attention for her solid basic skills and creative cuisine. There are currently no reports regarding whether she has been eliminated from the competition.

Son Jong-won – A renowned South Korean chef, serving as head chef and supervisor for both Korean cuisine at Itae Garden and Western cuisine at Le Mange Secret.

Both restaurants received one Michelin star in the 2025 Michelin Guide.

Chef Song is renowned for his Korean-style beef tongue and black-boned chicken stew. In the first round of this season, he presented a stunning 80-minute cooking demonstration of the meticulous "느좋남" style of Korean cuisine, featuring "Gangwon Province Wonju Beef Tongue."

Lee Jun (이준) – Founder of the Michelin-starred restaurant SWANIE (formerly Soigné), known for pioneering "contemporary Seoul cuisine".

Chef Lee Joon's cuisine blends Western cooking techniques with Korean elements, with a rich variety of themes each season. He appeared in Season 2 as a Michelin two-star chef in the White Piao region and is one of the top chefs in the White Piao lineup (Korea Economic Daily refers to him as a "Michelin two-star").

Raymond Kim – A Korean-American chef and frequent guest on cooking shows, best known as the award-winning chef on the Taiwanese TV program "Refrigerator".

He grew up in Canada and has a deep understanding of various food cultures, and is skilled at quickly cooking large quantities of Western-style meals.

Raymond King, as a white-collar player, possesses rich practical experience and team leadership skills, and is still actively participating in the competition and leveraging his experience.

Jung Ho-young – Owner of “Kaden” restaurant, specializing in Japanese cuisine.

Chef Zheng graduated from the Tsuda Culinary School in Japan and is proficient in traditional Japanese cuisine, izakaya dishes, and creative fusion cuisine.

His knife skills are sharp and his food preparation expertise is profound, making his opponents wary. Currently, he is participating in the competition as Bai Piao, and his strength is attracting attention.

Song Hoon – A renowned South Korean Western chef, a graduate of the Culinary Institute of America (CIA), and formerly the sous chef at the Michelin three-star restaurant Eleven Madison Park.

He is renowned for his profound understanding of meat dishes and his superb control of heat, and is a recognized "master of roasting".

Song Hoon, who previously served as a judge on the fourth season of "MasterChef Korea," returns this season as a white-haired contestant, and his performance in the meat-focused competition is highly anticipated.

Samuel Kim (샘킴) – A renowned Korean expert in Italian cuisine, advocating "naturalist cooking," and one of the inspirations for the popular Korean drama "Pasta."

He insists on not using any artificial seasonings, striving to highlight the original flavor of the ingredients.

In a competitive environment where the pursuit of stimulating flavors is prevalent, Samuel's healthy and light style may become a unique advantage.

Lim Sung-geun – A titan of the Korean culinary world, holding the title of Master of Korean Culinary Skills, and the champion of three seasons of the variety show "Korean Food Victory".

He is renowned for preserving authentic Korean cuisine using classic techniques and possesses extensive experience in live competitions, enabling him to consistently replicate delicious dishes within a time limit.

Chef Lim is adept at understanding popular tastes and is considered one of judge Baek Jong-won's favorites.

Zen Master Seonjae (선재스님) – The first Korean monk chef to receive the title of Master Chef of Temple Cuisine, renowned for his pure vegetarian dishes.

The monks do not use any pungent spices (such as onions and garlic) for seasoning, resulting in pure, natural dishes full of Zen spirit.

His participation was considered one of the biggest surprises of the season, with expectations that his clean and clear dishes would bring a unique sense of healing to the judges.

Lee Geum-hee (이금희) – A leading master in traditional Korean desserts (tteokbokki and hango).

She reinterpreted royal court desserts (떡 and 한과) with modern techniques, enhancing K-Dessert's international image.

When faced with tasks requiring the preparation of desserts or gourmet banquet dishes, Lee Jin-hee's exquisite craftsmanship and artistic plating are considered to play a decisive role.

Hou Deok-joo (후덕죽) – A senior Korean Chinese cuisine master with 57 years of culinary experience.

He previously served as the head chef of the "Ba Seon" (팔선) Chinese restaurant at the Shilla Hotel in Seoul, making outstanding contributions to the development of Chinese cuisine in Korean hotels.

Later, the chef pioneered the adaptation of the Chinese tonic soup "Buddha Jumps Over the Wall" to suit the tastes of Korean ingredients, making him one of the pioneers of Chinese cuisine.

His participation itself enhanced the authority of the White Plum camp.

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Cheon Sang-hyun – Former head chef of the Blue House in South Korea, who has cooked for five South Korean presidents.

He worked in the Blue House kitchen for over 20 years, responsible for state banquets, and is proficient in both Korean and Chinese cuisine.

His unique background foreshadows a showcase of the finest cuisine served at the Blue House, as well as a distinctive ability to handle unforeseen circumstances.

Choi Yoo-kang – A leading figure in the new generation of Chinese cuisine in South Korea, known as "Master Wu's disciple".

He possesses solid fundamental skills and superb wok cooking abilities, and excels at integrating modern culinary techniques and creative plating into traditional Chinese cuisine.

Master Cui, with his youthful passion and innovative spirit, injected fresh vitality into the Bai Piao team.

Kim Geon (김건) – Owner and head chef of “Ichie” upscale Japanese izakaya and “Goryori Ken” Japanese restaurant.

He is known for his exacting standards for ingredients and original dishes, and is especially skilled at creating appetizers to pair with alcohol.

Jin Jian's meticulous control over the ripeness of ingredients and the timing of cooking is highly praised by food enthusiasts.

Park Hyo-nam – Korea's first French cuisine master chef, former deputy head chef of Millennium Hilton Seoul.

He was hailed as the "Master of Chefs" and received the French Order of Merit for Agriculture and the title of Master Chef in Korea.

Chef Park is an expert in authentic French cooking techniques and classic sauces, bringing audiences an elegant and traditional French flavor.

Shim Sung-cheol – A young chef known for his bold and innovative cuisine.

He excels at using avant-garde thinking to break traditional culinary rules, creating unexpected surprises by mixing different culinary styles.

Master Shen's style is unpredictable, often bringing a fresh shock to the judges.

Jenny Walden – A highly skilled chef honed in several top restaurants across the United States.

She excels at blending Western cuisine with Asian elements to create stylish and sophisticated fusion dishes.

Jenny's international perspective and innovative approach greatly enhanced the White Pear Team.

Choi Kang-rok – Winner of the second season of the 2013 Korean show "MasterChef," and owner of the restaurant "Neo."

He appeared as a white-haired contestant in Season 1 of "Heebuk-ri-san" and became known to audiences for his humorous catchphrases (such as "Let's have some basil now" and "That's me, dukgi-ri").

Returning this season as "Hidden White Piao," she won over the two judges in the first round with her braised eel dish, successfully advancing to the second round.

Kim Do-yoon – Owner and head chef of "Yun Seoul," a Michelin one-star Korean restaurant.

He previously appeared as a contestant in Season 1 as a hidden chef. This season, as a hidden chef, he brings his homemade knife-cut noodles and a unique sauce.

Despite receiving positive feedback from judge Baek Jong-won, the contestant did not receive a unanimous vote due to issues with the texture of the noodles, and ultimately failed to advance to the next round.

Chef	Chef's Instagram	Dining room	Restaurant Instagram
Lee Jun(이준)	@soignejunlee	Soigné (Two Michelin Stars in Seoul)	@soigneseoul
Son Jong-won(손종원)	—	L'Amant Secret, Eatanic Garden	@lamant_secret, @eatanicgarden
Jin Jian	—	Ichie（이치에）、Goryori Ken（고료리켄）	@ichieseoul、@goryori_ken
Kim Sung-woon (김성운)	@tableforfour_chef	Table For Four (테이블포포)	@tableforfour_official
Kim Hee-eun (김희은)	@souldining_seoul	Soul (SOUL Dinning, one Michelin star in Seoul)	@souldining_seoul
Shim Sung-cheol (심성철)	@kochinyc	Kochi (one Michelin star restaurant in South Korea) and Mari (one Michelin star restaurant in South Korea)	@kochinyc
Choi Yukang(최유강)	@kojacha.official	Kojacha (One Michelin Star in Seoul)	@kojacha.official
Hou Dezhu (후덕죽)	@theambassador_haobin	HaoBin (Michelin One-Star Chinese Restaurant near the Sunrise Embassy)	@theambassador_haobin
Lee Jin-hee (이금희)	@limehee11	Bong Rae Heon (봉래헌, Korean food at Mayfield Hotel)	@bongraehun
Cheon Sang-hyun(천상현)	—	Commoner Fried Noodles (Hometown Noodle Shop)	—
Master Shancai	—	Vegetarian food from Buddhist temples (Korean temple cuisine)	—
Park Hyo-nam(박효남)	@chefparkhyonam	Pierre Gagnaire Seoul	—
Jung Ho Young(정호영)	@jung_hoyoung_caden_	Caden (Japanese cuisine in Seoul)	@jung_hoyoung_caden_
Sam Kim	@chefsamkim	Osteria Sam Kim, Trattoria Sam Kim	@osteriasamkim, @trattoriasamkim
Raymon Kim	@raymonkim	Midgard (Seoul)	—
Song Xun(송훈)	@chefhoonsong	Crown Pig (Jeju Black Pork Restaurant)	—
Im Sung-geun(임성근)	@imchef00	(Korean food competition champion, no fixed restaurant)	—
Jennie Walldén	@jenniewallden	(Swedish culinary champion, no fixed restaurant)	—
Choi Kang-rok (최강록)	@roi_choi	NEO (식당NEO, Seoul Restaurant)	—
Kim Do-yoon (김도윤)	@projectsyun	Yun Seoul (윤서울, one Michelin star in Seoul)	@yunseoul.restaurant

Analysis of the mystery contestants in Chef Black and White Season 2

The "mystery contestants" of the second season are the hidden White Spoon contestants, a concept that sparked heated discussions after the trailer's release. The trailer shows two contestants with deliberately ambiguous identities appearing, one of whom says, "I'm back to challenge again," leading viewers to speculate that they are Choi Kang-rok and Kim Do-yoon, the controversial figures from the first season. The official premiere on December 16th confirmed the rumors: these two "White Spoon" contestants, whose ratings soared last year, have indeed returned to the competition. Unlike the regular Black Spoon contestants, they must undergo a rigorous double-judge test in the Black Spoon elimination rounds, simultaneously receiving a "survival" judgment from both Baek Jong-won and Ahn Sung-jae to advance.

In the first episode, Kim Do-yoon (a Michelin one-star chef), a "White Spoon" from the previous season, presented creative noodle dishes such as "Perilla Fried Sauce Noodles," which earned praise from Baek Jong-won for its "unique flavor and delightful taste." However, he was eliminated by Ahn Sung-jae for his "poor texture and unpleasant flavor." Another "White Spoon," Choi Kang-rok, presented a whole braised eel with fried tofu and vegetables using traditional methods. Baek Jong-won praised the dish as "perfectly braised," and after Ahn Sung-jae carefully tasted it, he ultimately affirmed its delicate flavor and successfully advanced to the next round. The fates of these two hidden contestants directly impacted the Black Spoon chefs' advancement: Kim Do-yoon's elimination meant only 18 Black Spoons would advance to the next stage, while Choi Kang-rok's survival freed up an extra spot for the Black Spoon team. This clever format highlights the theme that "class" labels can be challenged: even those with gold medal status must prove their abilities anew.

Black & White Chef Season 2 Highlights and Competition Analysis

The first two episodes, which have already aired, have showcased several thrilling culinary battles, making them worth watching closely. For example, the "Hidden White Spoon Elimination Contest" in the first episode was highly dramatic: Kim Do-yoon's perilla oil noodles were refreshing, but the fineness could be improved. Baek Jong-won was impressed by her skills, saying, "I've never eaten perilla oil noodles before, I love every bite!"; however, Ahn Sung-jae pointed out that the noodles had a powdery texture and did not meet his "delicious standard." Choi Kang-rok's braised eel directly impressed the two judges' palates: Baek Jong-won praised it, saying, "I've eaten many braised dishes, but this one is flawless." Ahn Sung-jae initially focused on the balance between the ingredients and side dishes, but after repeated evaluation, he also agreed that its stewing was "very mature and delicate." This competition not only showcased the superb skills of the two chefs but also reflected the judges' rigorous and specific criticisms.

Furthermore, a Black Spoon challenger's "home-style Korean feast" also garnered praise. In one round, a contestant presented a dish that paired elements of a traditional Korean "full meal" with alcohol, admitting that the dish was "very home-style cooking." Despite its simple appearance, Baek Jong-won praised it for being "free of fishy smell and very well deboned," believing the taste reached a competitive level. The judges maintained an open attitude towards such creative fusion dishes, acknowledging the emphasis on "balance and layering." These scenes show that the show still encourages innovation and individual style in culinary design while not neglecting traditional fundamentals. Future episodes are worth watching for more new challenges such as the "Infinite Cooking Hell," as well as other highly anticipated battles.

Chef Black and White Season 2 Review Perspective: Balancing Class Implications and Realism

From a critical perspective, *Chef Negro 2* intensifies the dramatic tension of class conflict while attempting to dismantle rigid class frameworks. Some critics have pointed out that the show's equal scoring system for all chefs effectively weakens the assumption that "white spoons are superior." The elimination results of the first two episodes of the second season prove that the title of master chef is not a guarantee of success: white spoons can fail, and black spoons can also break through based on skill. As the analysis states, "The real test of class warfare is whether ability can stand on its own; reputation does not distort the rules." The show unifies the competition standards, allowing viewers to witness experienced and emerging chefs compete against each other under the same criteria.

In balancing realism and entertainment, the production team made adjustments to meet audience expectations. Season 2 eliminated the overly strategic "exile system" criticized in Season 1, reduced the lengthy team competition segments, and increased the difficulty for judges (as Ahn Sung-jae explicitly stated he would be more rigorous in scoring). These changes focused the competition more on ingredient selection and cooking skills themselves, rather than relying excessively on game mechanics. Overall, compared to Season 1, *Chef II* maintains its entertainment value while further highlighting the real value of culinary arts, prompting a more direct dialogue between class significance and skill-based challenges. Judging from the premiere response, Season 2 has improved in both storytelling and competition design, becoming a culinary variety show that is both exciting and thought-provoking.