“A young leader who presents a gastronomical innovation”

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“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."