Marco Seung-Chan Lee

The rise begins with Executive Sous Chef at Park Hyatt Seoul, where Marco Seung-Chan Lee took on a role that marked an early stage of progression already shaped by discipline. From there, he moved to Executive Sous Chef at Conrad Seoul from 2012, a step that deepened his connection to the property and laid the groundwork for what followed. In both posts, the trajectory reads as accumulation rather than haste: experience, responsibility, and a clearer command of how a luxury hotel kitchen has to operate with precision and poise. Today, Marco is Executive Chef of Conrad Seoul, a culmination that feels less like a sudden arrival than the continuation of a path already carefully built.

Today, Lee serves as Executive Chef at Conrad Seoul, where his reach extends beyond the visible tempo of service into the broader culinary direction of the hotel. His work has shaped that direction, including the flagship Zest dining venue, giving the property a coherent culinary voice under his leadership. In a setting like Conrad Seoul, the job is exacting and wide in scope: exacting because a luxury hotel demands consistency, and wide because the chef has to think across multiple spaces, experiences, and expectations.

What his career shows is continuity. Park Hyatt Seoul provided an early platform. Conrad Seoul, beginning in 2012, became both proving ground and long-term assignment. Now, as Executive Chef at Conrad Seoul, Marco Seung-Chan Lee occupies the uncommon position of a chef whose name is the dining identity he helps shape. At the center of it is Zest dining venue, the flagship that carries part of his direction. In luxury hospitality, that kind of work is often easiest to miss when it is done well—felt in the smoothness of service, the confidence of the offering, and the sense that every detail belongs.