Chef Ahn Seong-jae during the photo shoot. Arena Homme Plus

Chef Ahn Seong-jae served up his firm convictions in front of the camera.

The magazine “Arena Homme Plus” carried out a photo shoot with the brand Breitling alongside its January 2026 digital cover model, Ahn Seong-jae, and unveiled it on the 23rd. In an interview, he shared the operating philosophy behind his restaurant “Mosu,” the soon-to-be-released Netflix variety show “Black-and-White Chef: Culinary Class War Season 2” (hereafter Black-and-White Chef 2), and his goals for the new year.

In the interview that followed the shoot, Ahn expressed his convictions about “Mosu,” which marked its first anniversary since opening. He said, “I’m always thinking about identity. If I stop that contemplation, I think I become similar to others.” He continued, “Our competitiveness lies in being different from others. That might mean moving ahead of the curve, or bringing in the spirit of the times and attempting something I have in mind. I hope guests discover new sensations in finished dishes, and feel the time and experience they spend at Mosu as something unique.”

Ahn also shared his thoughts on the upcoming “Black-and-White Chef 2.” He said, “I’m deliberately trying not to have expectations,” adding, “In Season 1, we received an unimaginable amount of love. People enjoyed unexpected elements and had fun with the show, so I plan to watch Season 2 with that same mindset.”

Chef Ahn Seong-jae during the photo shoot. Arena Homme Plus

He also offered requests and expressed gratitude to the production team. Ahn said, “Before Season 1 started, the only request I made was that the chefs shouldn’t be turned into a laughingstock, and that they be portrayed in a cool way. And I said I’d participate if it were a program that could get more people interested in the restaurant industry,” adding, “In practice, they did an excellent job with planning and editing. Chefs should be grateful.”

He also revealed goals for the new year 2026 and personal challenges. Referring to a Michelin star, Ahn said, “It would be a lie to say I don’t want to receive a Michelin star. I’d be grateful if I get one, but even if I don’t, it won’t be a big blow.” He continued, “I want to lead a restaurant that’s only a year old to be as good as possible. A place where all team members can spend rewarding days. Only then can we serve good food and satisfy our guests.”

As a personal goal, Ahn is preparing for the professional boxing test. He said, “I’m not going to be a professional fighter, but since I’ve started, wouldn’t it be good to give the challenge a try?” and added, “Even this morning I thought, ‘Was boxing this hard?’”

The full photo spread and interview with Ahn can be found in the January 2026 issue of “Arena Homme Plus.”