Interview with Dana Choi representing London & the South East on Great British Menu 2026

Great British Menu (GBM) returned to our screens on 24 February 2026 for season 21. The BBC2 show puts the nation’s most talented chefs to the test. At Women in the Food Industry we are continuing our series of interviews with the strong female line-up of chefs from across Britain competing to serve their dish at the final banquet. Our co-founder, Mecca Ibrahim, interviewed Dana Choi – Head Chef of Jang at The Royal Exchange, a contemporary Korean and Japanese restaurant in London known for combining heritage flavours with modern techniques and the best of British produce.

Born in Gwangju, South Korea, Dana trained in traditional Korean cuisine before moving to London to expand her career.

How did you start working in the food industry? And where did you train to be a chef?

I’ve always been interested in art. When I was younger, I loved drawing and making things with my hands, and that creative side gradually developed into an interest in cooking. I began formal training quite early, attending a private culinary school when I was around 15, where I gained several professional certifications.

After that I went to high school where I studied Korean cuisine, focusing particularly on traditional dishes and royal court cuisines. I later went on to university, where I majored in culinary science, and during that time I also gained practical experience through internships in Nevada and California.

It was while I was studying and working abroad that I realised I wanted to explore more of the world and introduce Korean cuisine to a wider audience. That ultimately led me to move to the UK.

Since arriving here I’ve worked at a number of restaurants, including The Square, and Jinjuu in Soho and Mayfair.. I also previously worked at Bicena in Seoul, which was another important experience in my career.

This is your first time on Great British Menu, how did you get onto the show and prepare for the British Movies theme?

I’d heard many great things about Great British Menu over the years and knew a few chefs who had taken part, but I never really imagined myself competing on it. I always assumed it was a very British food-centric competition, so it didn’t occur to me that I might be involved.

I was incredibly fortunate to be approached by the production team and invited to apply, which came as a complete surprise. When I first moved to the UK I didn’t know anyone here, and now I’m running my own Korean restaurant at the Royal Exchange, so being given the opportunity to appear on the BBC – which is such a major broadcaster that everyone in Korea recognises – felt very special. As a Korean female chef, it’s something I could never have imagined when I first arrived in the UK.

For the movie theme, I leaned into something I genuinely love: romantic comedies. Many of my favourites are set in London, which worked perfectly with the brief. I went back and rewatched them all in detail, using moments from the films as inspiration for each course.

It’s your first time on Great British Menu. How did you find working in the studio with all the cameras and crew?

To be honest, I felt quite nervous when I first arrived, especially just before meeting the other chefs and the judges. But once I got into the studio, the nerves settled quite quickly. The crew were incredibly friendly and supportive, which really helped me feel more comfortable.

I had prepared a lot for my dishes, so I felt confident about what I was doing. That meant I could focus on delivering what I had practised rather than worrying too much about the cameras. In the end, instead of feeling overly nervous, I was more focused and determined to do well.

Without giving anything away about what happens on the show, which course was the hardest to prepare and research for?

I probably spent the most time working on my starter, particularly when it came to connecting it to the movie theme. I had a specific film in mind from the beginning because it’s one of my all-time favourites, but there weren’t many direct references in the story that I could translate into a dish.

Because of that, I had to think about it in a much more abstract and creative way. For me, great food always comes from love and passion, so I trusted that my connection to the film would eventually lead me to the right idea. In the end, that inspiration did come through and everything started to make sense.

GBM is very much known for its props, did you embrace the props on the show?

Finding the right props to match each dish was definitely a challenge at first. But as everything started to come together, the props actually helped clarify the message and strengthened the storytelling behind the food.

I really enjoyed bringing those visual elements into the presentation. They helped capture the theme in a more creative and engaging way, and allowed me to express the inspiration behind each dish more clearly.

Which chef that you have worked with has given you the most inspiration?

If you were marooned on a desert island, what was the one type of dish you could happily live on?

I would say kimchi with rice. If you have really well-made kimchi, you don’t need much else. The rice balances the saltiness perfectly, so it’s simple but very satisfying.

It’s also a staple food for me and something I never get bored of. As a Korean, kimchi is essential – it’s always on the table whether it’s breakfast, lunch or dinner. If I go too long without it, I really start to crave it.

Finally, what do you know now that you wish you could have told your younger self when you were starting out?

I would tell my younger self to stay strong and trust the journey. Life brings so many unexpected experiences and challenges, but that’s also what makes it exciting.

There’s no need to be afraid of the unknown – it’s better to embrace it and keep moving forward.

Dana will be appearing on Great British Menu from Tuesday 7th April 2026 representing London & the South East.  Look out for more in our series of interviews with the great women chefs on Great British Menu 2026 – this page will be regularly updated.