Portrait of Younghoon Lee
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.
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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.”
Recognition
Younghoon Lee's honors include Guide Michelin — une étoile (2016).
FAQ
Asked of Younghoon
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).
The Sunday email
Read about chefs like Younghoon Lee in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.