Growing up in Seoul, chef Jun Lee had dreamed of becoming a chef since middle school. After graduating from Kyung Hee University, Lee left to Canada and worked under Chef Sursur Lee at restaurant ‘Madelines’. He then moved to New York, attending the Culinary Institute of America (C.I.A). During his time in C.I.A, Lee trained under Chef Thomas Keller at Per Se - Michelin 3 stars restaurant -, and later as an opening member of Michelin 1 star restaurant ‘Lincoln’.  

Returning back to Seoul, Chef Lee opened 7 dining parties, and 5 pop-up restaurants, such as ‘Jun the Party’, ‘Just Dessert’, and ‘Milkshake& Potato Chips’. These experiences led him to open his own restaurant Soigné with the aim to achieve ‘Intimacy through Food’.

Soigné decides its course captivatingly as their dishes are determined under a theme, which changes every three months. The restaurant has changed the theme 17 times, and has developed over 300 menus.