Justin Lee

JL Dessert Bar

Developing his culinary competence steadily, Justin Lee worked at a number of well-known restaurant in Korea. After that, he decided new challenge at Australia. After he worked at in Brisbane, moved to New Zealand and served as head pastry chef in which was nominated as the best restaurant in Australia. Trying to develop his skill, he won a pastry championship held by Antonio Bachour who is the best pastry chef in United States in 2015. Also, he contributed to open of which was nominated as the best pastry shop in New Zealand and served as pastry chef at Park Hyatt Hotel in Busan. In 2016, he opened whose concept is the combination of restaurant bar and dessert. Even though he opened his own dessert bar, he persistently try to develop his culinary skills and got into the final of 『2018 Valrhona C3 Chocolate Competition』. He is the chef who can draw maximum flavor of dessert.

How did you feel about joining JFWF 2019?

I was so thankful to be able to make dessert, which is my favorite thing in Jeju Island, and I was happy to be able to direct with other chefs and many customers.

What is the most important factor in cooking?

I think it is most important to meet the needs of customers by using a wide range of chocolate or various seasonal ingredients that can be called the flower of dessert.

Any advice for those who dream of a chef?

Unlike other professions, chef is only glamorous on the way he looks. I’m sure it’s going to be harder in the future if you just try to work comfortably like the current trend. When I am a year younger, I think the fastest way is to try my best, not to think about money or welfare, but to find a place where I want to work or to do my best, without fear.


Dulcey Hallabong