LIM HA SEON studied in France and laid the foundations for cooking and confectionery and she became a chef who worked at famous restaurants and gained skills to cook and confectionery, and had a distinct color.
As a chef, he experiences each field as a pastry chef and has a new perspective, making a variety of foods while sticking to the basics.
While pursuing harmony of taste and shape in food, we are constantly researching to create food that harmonizes health and taste, and we are trying to create food that is easy for everyone to access.
He is currently the owner chef of Patisserie Fruits and provides start-up consulting to those preparing for restaurant/café/bakery businesses.
Based on my extensive experience in F&B business, I am trying to fulfill the role of a mentor who can give practical advice beyond simple consulting.
We will also actively open classes for those who want to start cooking and confectionery or those interested in this field.
현) 파티세리후르츠 Pâtisserie Fruits 총괄 셰프
현) 플람 서울 Flamme Seoul 대표
전) 누시 Nusi 오너 셰프 2019-2021
[이력]
– L’assiette Champenoise (3 stars guide michelin) 2016-2017 근무
– Cobéa Paris 근무 2015
– Taste of Paris (Restaurant Pierre Sang) 참여 2015
– Hotel Le Bristol Paris(3 stars guide michelin), L’oiseau blanc(Hotel Peninsula Paris) 스타쥬
– Ecole Ferrandi Paris 요리 경영학 학사 2015
– Bibliothèque Aimé Césaire (Paris,France) 한식 요리 수업 출강 2014
– 지방기능경기대회 요리 분야 동메달 2012
– 르꼬르동 블루 요리 디플로마 2011
현) 파티세리후르츠 Pâtisserie Fruits 총괄 셰프
현) 플람 서울 Flamme Seoul 대표
전) 누시 Nusi 오너 셰프 2019-2021
[이력]
– L’assiette Champenoise
(3 stars guide michelin) 2016-2017 근무
– Cobéa Paris 근무 2015
– Taste of Paris (Restaurant Pierre Sang) 참여
2015
– Hotel Le Bristol Paris(3 stars guide michelin),
L’oiseau blanc(Hotel Peninsula Paris) 스타쥬
– Ecole Ferrandi Paris 요리 경영학 학사 2015
– Bibliothèque Aimé Césaire (Paris,France)
한식 요리 수업 출강 2014
– 지방기능경기대회 요리 분야 동메달 2012
– 르꼬르동 블루 요리 디플로마 2011