CHEFS
Choonghu Lee is the youngest Korean chef to earn a Michelin star.
FESTA by Choonghu at Banyan Tree Club & Spa Seoul, he presents a bold new dining philosophy called ‘Innovative Sense Dining’, blending refined French techniques with his own creative perspective.
After graduating from Le Cordon Bleu Paris in 2009, Chef Lee trained in some of Paris’s most acclaimed kitchens, including Michel Rostang, Le Chateaubriand, and Le Dauphin, where he developed a deep foundation in classical French cuisine.
In 2013, he returned to Korea and opened Zero Complex, a pioneering restaurant that helped define modern, independent French dining in Seoul. In April 2025, he embarked on a new journey as Executive Chef of FESTA, continuing his exploration of flavor, form, and emotion.
Chef Lee’s approach is defined by curiosity and a desire to challenge culinary norms.He strives to create not just delicious dishes, but memorable experiences that stay with guests long after the meal ends.
FESTA by Choonghu at Banyan Tree Club & Spa Seoul, he presents a bold new dining philosophy called ‘Innovative Sense Dining’, blending refined French techniques with his own creative perspective.
After graduating from Le Cordon Bleu Paris in 2009, Chef Lee trained in some of Paris’s most acclaimed kitchens, including Michel Rostang, Le Chateaubriand, and Le Dauphin, where he developed a deep foundation in classical French cuisine.
In 2013, he returned to Korea and opened Zero Complex, a pioneering restaurant that helped define modern, independent French dining in Seoul. In April 2025, he embarked on a new journey as Executive Chef of FESTA, continuing his exploration of flavor, form, and emotion.
Chef Lee’s approach is defined by curiosity and a desire to challenge culinary norms.He strives to create not just delicious dishes, but memorable experiences that stay with guests long after the meal ends.
I began my career as a chef at The Shilla Seoul in 2005, first stepping into the kitchen of La Continental, the hotel’s French fine dining restaurant. There, I built a foundation in classical technique and an understanding of seasonal ingredients. Yet from the very beginning, I carried a deep desire to explore the essence of Korean cuisine. In 2013, when the hotel prepared to open La Yeon, I joined without hesitation, and I have devoted myself ever since to reinterpreting Korean food for a modern era.
At La Yeon, my focus is not simply to preserve tradition, but to honor its roots while expressing them in a contemporary and refined way. I strive for restraint rather than extravagance, quiet elegance rather than excess. To achieve this, I have continued to study historical cookbooks, noble family recipes, regional ingredients, and Korea’s fermentation culture. Each year, I personally brew jang to carry forward La Yeon’s own soy sauce, believing that fermentation is not just a culinary method but a core philosophy and identity of Korean cuisine.
Our menus are created in harmony with nature and the flow of time. Just as the seasons shift across Namsan outside our windows, they are reflected in our dishes. Menu development is a collaborative process, where every chef on the team is encouraged to contribute ideas so that our cuisine emerges not from a single voice, but from shared creativity. We value not only the finished dish but also the subtle discoveries along the way, which guide La Yeon toward ever greater depth.
As chef of La Yeon, my mission is clear: to safeguard the foundation of Korean cuisine while refining it into a contemporary course that offers guests more than a meal—it offers a cultural experience. Through harmony between tradition and innovation, the beauty of restraint, and flavors enriched by time, I hope to share with the world the philosophy and aesthetics at the heart of Korean food.
At La Yeon, my focus is not simply to preserve tradition, but to honor its roots while expressing them in a contemporary and refined way. I strive for restraint rather than extravagance, quiet elegance rather than excess. To achieve this, I have continued to study historical cookbooks, noble family recipes, regional ingredients, and Korea’s fermentation culture. Each year, I personally brew jang to carry forward La Yeon’s own soy sauce, believing that fermentation is not just a culinary method but a core philosophy and identity of Korean cuisine.
Our menus are created in harmony with nature and the flow of time. Just as the seasons shift across Namsan outside our windows, they are reflected in our dishes. Menu development is a collaborative process, where every chef on the team is encouraged to contribute ideas so that our cuisine emerges not from a single voice, but from shared creativity. We value not only the finished dish but also the subtle discoveries along the way, which guide La Yeon toward ever greater depth.
As chef of La Yeon, my mission is clear: to safeguard the foundation of Korean cuisine while refining it into a contemporary course that offers guests more than a meal—it offers a cultural experience. Through harmony between tradition and innovation, the beauty of restraint, and flavors enriched by time, I hope to share with the world the philosophy and aesthetics at the heart of Korean food.
I first discovered cooking during a time when many around me were turning to new paths, searching for stability through craft. I realized early on that if I wanted a future I could truly shape, I needed to devote myself to a skill that was both enduring and meaningful. Of all the things I tried, cooking was the one that came to me most naturally, the one that brought me joy. That joy became the beginning of my life in the kitchen.
My philosophy has been shaped not by a single moment, but by years of experiences across kitchens around the world. From France, I learned the depth and discipline of sauces. Scandinavia taught me to honor nature and the seasons. Germany instilled in me precision and detail. And in the United States, I discovered the simple truth that food’s greatest reward is the happiness it brings to guests. These lessons live on in every plate I create today.
For me, cooking begins not with technique but with character. A clean kitchen, honest ingredients, and a respect for discipline form the foundation. Like an orchestra, a kitchen only reaches its peak when every person plays their part in harmony. My responsibility is to ensure that harmony holds, so that the final performance is seamless.
When I became head of Continental, I set myself three guiding principles: to make the restaurant better each day than it was the day before; to create a place where the spirit of France could be felt here in Seoul; and to build lasting memories through food, service, and wine that truly belong together. These ideas remain at the heart of what Continental stands for.
Above all, I want guests to leave with more than satisfaction. I want them to feel that this, here and now, was the right place to be. For some, it may bring back the memory of dining in France. For others, it may be their first taste of it. From the amuse-bouche to the final dessert, every detail is our way of saying thank you—our promise that we gave everything we could. Continental will continue to evolve, and so will I. My goal is simple: that every guest leaves with an unforgettable memory of what dining can be.
My philosophy has been shaped not by a single moment, but by years of experiences across kitchens around the world. From France, I learned the depth and discipline of sauces. Scandinavia taught me to honor nature and the seasons. Germany instilled in me precision and detail. And in the United States, I discovered the simple truth that food’s greatest reward is the happiness it brings to guests. These lessons live on in every plate I create today.
For me, cooking begins not with technique but with character. A clean kitchen, honest ingredients, and a respect for discipline form the foundation. Like an orchestra, a kitchen only reaches its peak when every person plays their part in harmony. My responsibility is to ensure that harmony holds, so that the final performance is seamless.
When I became head of Continental, I set myself three guiding principles: to make the restaurant better each day than it was the day before; to create a place where the spirit of France could be felt here in Seoul; and to build lasting memories through food, service, and wine that truly belong together. These ideas remain at the heart of what Continental stands for.
Above all, I want guests to leave with more than satisfaction. I want them to feel that this, here and now, was the right place to be. For some, it may bring back the memory of dining in France. For others, it may be their first taste of it. From the amuse-bouche to the final dessert, every detail is our way of saying thank you—our promise that we gave everything we could. Continental will continue to evolve, and so will I. My goal is simple: that every guest leaves with an unforgettable memory of what dining can be.
Chef Jungsik Yim has gained acclaim for his “New Korean” cuisine, which reimagines traditional Korean dishes with a modern twist. After studying culinary arts at the Culinary Institute of America (CIA) in the United States, he honed his skills at renowned restaurants such as Aquavit and Bouley in New York, and Zuberoa and Akelarre in Spain. In 2009, Chef Yim opened Jungsik in Seoul, followed by the launch of JUNGSIK New York in 2011, leading the global recognition of Korean cuisine. His innovative culinary philosophy emphasizes a harmonious blend of tradition and modernity, earning widespread praise from food enthusiasts in both Korea and New York.
Chef Kang Ki-ho has been exploring the essence and creativity of culinary arts in Korea’s gastronomy scene for over 20 years.
He began his career in 2004 at Nine’s Gate, The Westin Josun Seoul, where he honed his skills through various menu development projects, including restaurant renovations, banquets, and lounge & bar revamps. As part of Josun Hotel’s R&D team and new outlet task forces, he was responsible for VIP menus and global cuisine research, combining both practical experience and culinary innovation.
In 2014, he expanded his horizons by supporting menu development and initial operations at Cheongdam’s BOONTHESHOP Rubrica. Since 2019, he has overseen kitchen design and operational standardization for newly opened hotels, including Josun Palace, a Luxury Collection Hotel, Seoul Gangnam, Grand Josun Jeju, Grand Josun Busan, and GRAVITY Josun Seoul Pangyo, Autograph Collection. Notably, during GRAVITY Josun Seoul Pangyo, Autograph Collection opening task force, he led menu development and staffing as the Executive Chef.
Currently serving as the Executive Chef at Josun Palace, a Luxury Collection Hotel, Seoul Gangnam, he directs the entire hotel kitchen, elevating the standards of Korean fine dining.
His philosophy is clear:
"Food is the most genuine language that connects cultures and people."
Beyond a single meal, he strives to create unforgettable moments for guests, crafting dishes infused with care and creativity that leave a lasting impression.
He began his career in 2004 at Nine’s Gate, The Westin Josun Seoul, where he honed his skills through various menu development projects, including restaurant renovations, banquets, and lounge & bar revamps. As part of Josun Hotel’s R&D team and new outlet task forces, he was responsible for VIP menus and global cuisine research, combining both practical experience and culinary innovation.
In 2014, he expanded his horizons by supporting menu development and initial operations at Cheongdam’s BOONTHESHOP Rubrica. Since 2019, he has overseen kitchen design and operational standardization for newly opened hotels, including Josun Palace, a Luxury Collection Hotel, Seoul Gangnam, Grand Josun Jeju, Grand Josun Busan, and GRAVITY Josun Seoul Pangyo, Autograph Collection. Notably, during GRAVITY Josun Seoul Pangyo, Autograph Collection opening task force, he led menu development and staffing as the Executive Chef.
Currently serving as the Executive Chef at Josun Palace, a Luxury Collection Hotel, Seoul Gangnam, he directs the entire hotel kitchen, elevating the standards of Korean fine dining.
His philosophy is clear:
"Food is the most genuine language that connects cultures and people."
Beyond a single meal, he strives to create unforgettable moments for guests, crafting dishes infused with care and creativity that leave a lasting impression.
Yunseok Kang (Totti)
TITOLO Wine Dining Bar, Owner ChefChef Yunseok Kang, also known as Totti, studied Hospitality Management at the
APICIUS International School of Hospitality in Florence, where he immersed
himself in the essence of European gastronomy. He honed his craft at renowned
restaurants in Seoul such as Sortinos, Grano, and Scopa, building a solid
foundation and developing a distinctive creative sensibility.
In 2016, he showcased his culinary identity as the Executive Head Chef at PASTO
Cheongdam, and in 2018 he embarked on a new chapter by opening TITOLO Wine
Dining Bar in Cheongdam. There, Chef Kang curates refined wine-pairing dining
experiences, weaving together food and wine into a single, harmonious work of art,
while focusing on creating memorable moments where gastronomy and wine
intersect.
He has also been recognized on the international stage, collaborating with
prestigious wineries such as Antinori, Pio Cesare, Tommasi, and Château Haut-
Brion for exclusive gala dinners. Guided by his philosophy of “creating unforgettable
experiences through the harmony of food and wine,” Chef Kang elevates dining
beyond simple nourishment into a sensory journey that lingers in memory.
Kangmin Lee
Bonjour les moineaux, Chefand the warmth of conversations shared around the table can linger quietly in someone’s heart.
Each meal we create is meant to become a small landscape
that decorates a moment in someone’s life.
Perhaps the mission of someone who cooks comforting, familiar dishes
lies in striving not to be extraordinary — to quietly preserve the ordinary,
and to let the simplicity of taste speak for itself.
Born and raised in Hong Kong, Chef To Kwok Wai developed a deep appreciation for Cantonese cuisine from an early age, inspired by the region’s rich culinary traditions. He began his professional journey at just fifteen, dedicating more than three decades to mastering the art of Cantonese gastronomy across Hong Kong, Singapore, Jakarta, Beijing, and Guangzhou.
Chef To’s career includes serving as Executive Chef at Meng Du Hui, awarded 1 Diamond by China’s Black Pearl Restaurant Guide, and as Senior Sous Chef at the two-Michelin-starred Imperial Treasure in Guangzhou. These experiences shaped his expertise in authentic Cantonese cooking, particularly in the use of long-simmered broths, precise temperature control, and delicate seasoning that highlights the natural essence of each ingredient.
Joining Four Seasons Hotel Seoul in 2023 as Head Chef of Yu Yuan, Chef To has brought his refined philosophy to the heart of Seoul’s fine-dining scene. By combining traditional Cantonese craftsmanship with locally sourced Korean ingredients, he presents dishes that are both true to heritage and contemporary in spirit.
Under his direction, Yu Yuan reclaimed its One Michelin Star in 2025, reaffirming its place among the city’s most distinguished restaurants for authentic Cantonese cuisine. Chef's philosophy is “My dishes are a culinary narrative that reflect not only my personal journey but also the rich tapestry of flavors that I’ve encountered along the way.”
Chef To’s career includes serving as Executive Chef at Meng Du Hui, awarded 1 Diamond by China’s Black Pearl Restaurant Guide, and as Senior Sous Chef at the two-Michelin-starred Imperial Treasure in Guangzhou. These experiences shaped his expertise in authentic Cantonese cooking, particularly in the use of long-simmered broths, precise temperature control, and delicate seasoning that highlights the natural essence of each ingredient.
Joining Four Seasons Hotel Seoul in 2023 as Head Chef of Yu Yuan, Chef To has brought his refined philosophy to the heart of Seoul’s fine-dining scene. By combining traditional Cantonese craftsmanship with locally sourced Korean ingredients, he presents dishes that are both true to heritage and contemporary in spirit.
Under his direction, Yu Yuan reclaimed its One Michelin Star in 2025, reaffirming its place among the city’s most distinguished restaurants for authentic Cantonese cuisine. Chef's philosophy is “My dishes are a culinary narrative that reflect not only my personal journey but also the rich tapestry of flavors that I’ve encountered along the way.”