i. Biography
As Executive Chef of FESTA in Seoul, South Korea, Choonghu Lee worked in a form of Korean-French precision dining that depended on technique before display. French bistro methods were applied to Korean ingredients, with the plate built through discipline, timing, and control. The kitchen’s own description as precise and ingredient-led fits that approach: measured, not ornamental. Lee’s work has already been marked by a Michelin star, and in 2025 he is listed as Executive Chef at FESTA in Seoul, South Korea, carrying that same register into a new role.
Coming Up
A classical French base shaped the early part of Choonghu Lee’s training. In 2009, he studied at Le Cordon Bleu Paris, then moved through Michel Rostang, Le Chateaubriand, and Le Dauphin in Paris, France, remaining there until 2012. Those years sit at the center of his technical framework: structure, timing, repetition, and the discipline required to make precision visible on the plate. That Paris training established a cooking language that later had to work in Seoul, South Korea. When Lee returned, the framework he brought back was clear enough to hold Korean ingredients without flattening them, giving each element room to read cleanly. His career has been built on that meeting point between French rigor and Korean context, with the kitchen as the place where the two are kept in balance. He served as chef at Zero Complex in Seoul, South Korea from 2013 to 2025, a long tenure that anchors his standing. In 2025, Choonghu is listed as Executive Chef of FESTA in Seoul, South Korea.
Where They Are Now
FESTA in Seoul, South Korea remains the venue most associated with Choonghu Lee’s Korean-French precision dining. The cooking there is framed by French bistro technique and Korean ingredients, a combination that depends on control, balance, and restraint. The kitchen’s precision and ingredient-led reputation points to an approach where the ingredient stays legible and technique stays in service of it. That clarity is the throughline in Lee’s current work: exacting, but not severe; structured, but not mannered. In 2025, he is also listed as Executive Chef at FESTA in Seoul, South Korea, extending the same approach in a different setting.
Signature
Choonghu Lee’s work is centered on Korean-French precision dining.
Honors
Choonghu's honors include The Best Chef, 1 Knife (2025) and Michelin star.
Profile updated July 2026
FAQ
Asked of Choonghu
What is Choonghu Lee's current role?
Choonghu Lee is Executive Chef at FESTA.
Where did Choonghu Lee train or study?
Choonghu Lee trained at Le Cordon Bleu Paris.
What recognition has Choonghu Lee received?
The Best Chef, 1 Knife (2025).
