약력
조태권 회장은 가업으로 ㈜ 광주요를 물려받으면서 한국 문화에 관심을 가지게 되었다. 전통 도자기의 생활화, 민화를 이용한 벽지 개발, 고급 한식당 ‘가온’ 오픈, 전통 증류식 소주 ‘화요’ 개발 등 전통을 현대에 걸맞게 창조하고 계승한다는 철학으로 기업을 경영하고 있다. 아무도 한식 세계화에 관심이 없던 20여 년 전부터 세계로 수출한 고급 한식 문화를 고민해왔다. 그리고 음식과 모든 문화 요소들을 결합하여 나라를 대표하는 상징적 상품을 창조한다는 사명으로 식생활 문화를 연구, 실천하고 있다. 2007년 미국 나파 밸리에서 국내외 미식가들을 초청해 광주요의 도자기와 가온의 요리, 화요의 전통주를 결합한 고급 한식을 선보였다. 이 만찬이 국내에 소개되면서 한식 세계화라는 화두에 불씨를 댕겼다. 이후 수많은 강연과 화요 만찬 등을 이어가며 자타 공인 한식 세계화의 전도사로 통한다. 현재 ㈜ 광주요, ㈜ 가온소사이어티, ㈜화요의 대표이사를 맡고 있다.
Tae-Kwon, Cho was interested in Korean culture while inheriting Gwangju-Yo as a family business.
He has managed the company with the philosophy of creating and inheriting traditions such as the rationalization of traditional ceramics, the development of wallpaper using folk painting, the opening of 'Gaon,' a high-class Korean restaurant, and the development of traditional distillery shochu 'Hwayo.'
He has been thinking about the advanced Korean food culture that will be exported to the world through part of the normal life of Korean food for 20 years. Moreover, he is studying and practicing the food culture with his mission to create symbolic commodities representing the country by combining food and all cultural elements.
In 2007, he invited domestic and foreign gourmets to the Napa Valley and presented an excellent Korean meal combining pottery of Gwangju-Yo with gourmet dishes and traditional wines of Hwayo. As this dinner was introduced in Korea, it has sparked the globalization of Korean food.
Since then, he has continued lectures and Hwayo meals and has become an evangelist of Korean food globalization. Currently, he is the CEO of Gwangju-Yo, Gaon Societies, and Hwayo.
Tae-Kwon, Cho was interested in Korean culture while inheriting Gwangju-Yo as a family business.
He has managed the company with the philosophy of creating and inheriting traditions such as the rationalization of traditional ceramics, the development of wallpaper using folk painting, the opening of 'Gaon,' a high-class Korean restaurant, and the development of traditional distillery shochu 'Hwayo.'
He has been thinking about the advanced Korean food culture that will be exported to the world through part of the normal life of Korean food for 20 years. Moreover, he is studying and practicing the food culture with his mission to create symbolic commodities representing the country by combining food and all cultural elements.
In 2007, he invited domestic and foreign gourmets to the Napa Valley and presented an excellent Korean meal combining pottery of Gwangju-Yo with gourmet dishes and traditional wines of Hwayo. As this dinner was introduced in Korea, it has sparked the globalization of Korean food.
Since then, he has continued lectures and Hwayo meals and has become an evangelist of Korean food globalization. Currently, he is the CEO of Gwangju-Yo, Gaon Societies, and Hwayo.
