“A young leader who presents a gastronomical innovation”
“Soigné
is a lab for the
chefs.” Chef Lee Jun compares his restaurant to a laboratory. He combines
various ingredients and constantly overturns the conventional norms of existing
recipes. Creative cuisine made by Chef Lee Jun is also the result of persistent
research. This is how Gueridon Service, which uses wheeled mobile carts to cook
food directly in front of customers, and raw noodle pasta inspired by Korea's
high cookery were born.
Chef Lee studied at Kyung Hee University's culinary department and C.I.A., a culinary school in New York, USA. He learned how to approach cooking by accumulating experiences at the Michelin three-star restaurant 'Per Se' led by Thomas Keller. He also gained experience as the starting member of the Michelin 1-star Italian restaurant "LINCOLN," which was opened by Jonathan Beno, a former head chef of "Per Se."