Jun Lee

Chef Jun Lee's culinary philosophy is profoundly centered on the idea that food transcends mere ingredients; it is a powerful medium for creating and evoking memories. He meticulously designs each dish to not only tantalize the palate but also to encapsulate a compelling background story, providing guests with a multi-sensory and intellectual experience that lingers long after the meal. This approach transforms dining into a deeply personal and reflective journey. His overarching vision for SOIGNÉ, a name derived from the French term for 'dressed very elegantly' and 'well-groomed,' is to orchestrate an emotionally immersive experience where every detail contributes to connection and leaves an indelible impression. From the camaraderie shared among diners to the warmth and attentiveness of the staff, every element is considered vital in crafting a memorable narrative. Chef Lee also emphasizes the foundational importance of "communication and understanding" within the kitchen, recognizing it as the cornerstone of culinary success and a harmonious creative process. Chef Jun Lee's technical style is a sophisticated blend of global influences, skillfully integrating French, Italian, and American techniques he mastered abroad with the foundational principles and vibrant ingredients of traditional Korean cuisine. His approach to flavor and plating is distinctively storytelling-driven, aiming to create emotionally immersive dining experiences where each dish unfolds a narrative and resonates with personal memories. Rather than anchoring his reputation on a single 'signature dish,' Chef Lee implements an innovative 'episodic' menu format that completely reinvents itself every three months, ensuring a perpetually fresh and dynamic culinary journey for his returning clientele. His cuisine, celebrated as 'Seoul modern,' reflects the city's unique identity—a dynamic fusion of Korean heritage and diverse international cultures. Chef Lee champions the use of iconic Korean ingredients, such as barley rice, barley tea, seaweeds, and kimchi, weaving them into contemporary creations that are at once novel and deeply familiar, offering a nuanced taste of Seoul's culinary evolution.

Mentored by Thomas Keller, Jonathan Benno, Susur Lee.