i. Biography
The Michelin Guide awarded one star to Le Passe Temps in Lyon, France, in 2016 for work built on French-Korean cuisine: French cooking with subtle Korean touches, shaped by creativity, flavor, and the pairing of French and Korean aromas with dexterity and originality.
The Climb
A formal base at Université de Tourisme de Corée and Institut Paul Bocuse gave Younghoon Lee two recognized points of reference in the trade. That mix of schools underpins a practice shaped by French technique and Korean perspective. Today, Younghoon is chef/propriétaire of Le Passe Temps (since 2014).
Today
Since 2014, he has been Executive Chef at Le Passe Temps. The restaurant is identified through a specialty of French-Korean cuisine. The plate reads as French cuisine with subtle Korean touches: a controlled blend of creativity and flavor, joining French and Korean aromas with dexterity and originality. The work connects his Seoul discovery of French gastronomy with the French culinary education that followed.
In Their Words “First, to carry out all the recipes I had in mind and show my French cuisine.”
Career - Chef/propriétaire — Le Passe Temps, Lyon (2014–present) Education: Université de Tourisme de Corée; Institut Paul Bocuse
Recognition
Younghoon Lee's honors include Guide Michelin — une étoile (2016).
FAQ What is Younghoon Lee's current role? As of 2026, Younghoon Lee is Executive Chef. Where did Younghoon Lee train or study? Younghoon Lee trained at Université de Tourisme de Corée and Institut Paul Bocuse. What recognition has Younghoon Lee received? Guide Michelin — une étoile (2016).
