Paul Semboshi

Haevichi Hotel and ResortMilieu

Paul Semboshi, who was born in 1980 at Osaka, started his culinary career at Paris. After worked at The Ritz Hotel in Vendome Place as his first workplace, he served as chef de partie at and as sous chef at . Also, he served as sous chef at , Michelin 1-starred restaurant in Paris, polishing up high end fine dining skills. Especially, he gained Michelin 1 star while worked as founding member and sous chef at Le George Restaurant of Four Seasons Hotel. After 2018, he came to Korea and has worked at , Fine Dining Restaurant, of Haevichi Hotel and Resort, showing dishes which is in harmony with flavor and scent with his culinary specialty. His authentic French cuisine which adds flavor by salt, butter, garlic and flower has successfully satisfied gourmets throughout Korea.

How did you feel about joining JFWF 2019?

It’s touching and satisfying. It was a good experience for the nation to work with other chefs to make it a pleasant success.

What is the most important factor in cooking?

I think it’s about making people who eat with love.

Any advice for those who dream of a chef?

If there is a place where you can have a good experience like this festival, I think you can make a good chef if you participate and enjoy it a lot.

CHEF RECIPE

Bio Green Asparagus with Cavier, Marinaded Sea Bream