[Interview] Eyes Sparkle for "Steak"... Outback Part-Timer Becomes Korea's Top Chef

Interview with Jang Sohee, Chef at Outback Gwanghwamun D Tower Branch
Winner of the "Outback Steak Master Championship"

"I grilled my first steak at Outback in 2020. I learned how to cook from a senior chef and also received training at headquarters. Now, I am the manager overseeing the entire kitchen at the Gwanghwamun branch."

Chef Jang Sohee (29) of Outback Steakhouse Gwanghwamun D Tower branch recently became the inaugural winner of the "Outback Steak Master Championship." Having started as a part-time server in 2016, she grew into Korea’s top Outback steak chef in just six years after she began grilling steaks.

She said, "I approached the competition with the mindset of enjoying the process," adding, "But when I actually won, it felt like all the passion I had built up was finally being rewarded." Throughout the interview, she maintained a calm tone, but her eyes sparkled every time the word "steak" was mentioned.

Chef Jang Sohee, who became the inaugural winner of the "Outback Steak Master Championship," the competition to determine the top steak expert. Approximately 200 steak experts participated in the championship, which took place over three months starting last August. Photo by Han Yeju

Chef Jang advanced to the finals of this Steak Master Championship through the wildcard round. "I failed the first test, which was held in each region, but the steak menu development team at headquarters gave me another chance as a 'wildcard.' After that, I placed third in the second test and first in the third test, making it to the finals," she explained.

During the three months of the championship, she never let her guard down for a single day. "Since I was preparing for the tests while working as usual, I treated every steak I served to customers as if it were part of the competition," Jang recalled. "The owner of the Gwanghwamun branch allowed me to practice grilling during breaks or when there were few customers, which helped me achieve such a good result."

The background to Chef Jang’s rise to the top is Outback’s talent development program. Outback uniquely operates the "Steak Master Program" twice a year, in the first and second half, to enhance the expertise of its chefs. "Since last year, I have taken the Steak Master Test four times, and it is more demanding than I expected," she said. "You have to memorize everything about the meat specifications, temperature, equipment, and doneness levels, and you must pass both written and practical tests to become a 'Steak Master.'"

According to Outback, about 400 people apply for the Steak Master Program each year, but only 85 pass (a pass rate of 21.34%). Those who pass the evaluation more than three times are promoted to "Gold Master." The top five branches that produce the most Steak Masters in a year receive a "plaque." Branches that have produced all Gold Masters are awarded a "sticker." Jang said, "There is a sticker at the Gwanghwamun branch as well," adding, "Customers can trust that this is a place where steaks are cooked to perfection," with a smile.

Outback Steakhouse Gwanghwamun D Tower Branch. Dining Brands Group

This is also the reason why Outback, once in decline, has regained attention. Outback transformed itself from a simple dining brand into a "steakhouse." Unlike in the past, when it offered dozens of menu items, it now focuses all its resources on improving steak quality. Only premium beef of "Choice" grade or higher is used, and the optimal temperature, time, and cooking logic for each menu item have been standardized. The company has invested heavily in a variety of cooking equipment, such as griddles and grills, to replicate the cooking environment of its U.S. headquarters. As a result, the number of branches increased from 78 at the time of the Dining Brands Group (then bhc Group) acquisition in 2021 to 101 as of 2025.

The sales structure has also changed. The proportion of steak sales has increased, and premium menu items are driving revenue. The signature "Black Label Steak" sells at a rate of one every 15 seconds. Since its launch in 2015, it has ranked first in steak sales for ten consecutive years, accounting for 25% of all steak sales. It is also a signature menu item developed in Korea and exported to the U.S. headquarters and Hong Kong.

Outback Black Label Steak image. Dining Brands Group

Outback's goal is to continue nurturing talents like Chef Jang. With this victory, Chef Jang has been selected as a "Grand Master" and will visit the U.S. headquarters in February next year. She said, "I hope to experience the diverse steak culture in the U.S. firsthand and gain ideas to further develop Outback Korea’s unique steaks," adding, "Someday, I dream of joining the headquarters’ menu development team and creating a signature steak for Outback, just like the seniors who developed the Black Label Steak."

This content was produced with the assistance of AI translation services.