Eunji Lee

French pâtisserie technique sits at the base of the work: Eunji Lee trained at Institut National de la Boulangerie Pâtisserie and Ecole Ferrandi, then moved through bakery and restaurant stations that sharpened production, finish, and plated-dessert control. The sequence included Au Pain de Mon Grand-Père in Strasbourg, France, pastry chef work at Ze Kitchen Galerie, and a trainee post at Le Meurice. New York restaurant pastry gave that training a different service frame.

At Jungsik in New York City, Eunji Lee served as Executive Pastry Chef from 2016; Lysée, opened in 2022, moved the authorship from a restaurant pastry section into a dedicated shop.

The current practice is anchored at Lysée in New York City, where Lee has been founder from 2022 to the present. The shop name also attaches to one of her defining current works: Lysée, a dessert composed of Korean brown rice mousse, pecan praline, and a hint of cookie dough. That dessert has been described as an edible memoir of her journey. In trade terms, the throughline is control of texture, naming, and composition: the discipline of earlier plated desserts remains, now housed in a place she founded.

Signature pastries include Baby Banana — whipped cream.

The record of recognition sits across competition, presentation, and chef lists: Eunji Lee’s honors include Pastry Talents of the Year (2023), Best New Chefs (2023), Rising Star Pastry Chef in NY (2019), Art of Presentation (2019), Second place, Valrhona C3 North American Final (2019), and First non-European contestant and finalist, “Qui sera le prochain grand pâtissier?”.