Everyone has moments that stand out as special. Firsts and lasts tend to remain the most vivid—like the moment one first meets a loved one or the first time tasting a favorite dish. The brilliance of a first experience is difficult to put into words. Likewise, the lingering impression of a final moment runs deep—whether it’s a farewell at the airport or the fading of a season. Perhaps these moments feel more profound because they are unchangeable.
Memories are often shaped by these bookends—either the first, the last, or both. If those moments were joyful, the recollection is painted in bright hues; if they were painful, the colors shift accordingly. Even fleeting moments gain weight when they mark the beginning or the end.
Dining follows the same principle. A well-executed first course heightens anticipation for what follows, while a disappointing start can temper expectations. The last dish is just as crucial—it lingers on the palate, shaping the final impression of the meal.
In a multi-course dining experience, this responsibility often falls to dessert. From the amuse-bouche that sets the stage to the petit fours that bid farewell, these seemingly small bites have the power to define an entire meal’s memory.
This spring, two chefs have come together to create new desserts that capture the essence of both “firsts” and “lasts.” Pastry Chef Park Ju-hye of Grand Hyatt Seoul and Chef Justin Lee of JL Dessert Bar have collaborated to craft a seasonal menu that reflects the fleeting beauty of beginnings and endings.
Both chefs boast impressive credentials. Chef Park is a graduate of Le Cordon Bleu and has been at Grand Hyatt Seoul for three years. She was the first female pastry chef to lead the bakery section at the hotel. Meanwhile, Chef Justin Lee runs his eponymous dessert bar in Hannam-dong and, last year, became the first Korean to win the “Pastry Talent of the Year” award from La Liste in France.
To embrace the spirit of spring, the two chefs have designed desserts featuring ingredients like grapefruit, lime, and lemon. With Chef Park’s expertise in classic hotel-style desserts and Chef Lee’s more free-spirited approach, the collaboration brings out the strengths of both, creating a balance between tradition and innovation.
―Please introduce yourself.
Park Ju-hye (hereafter Park): “I am Park Ju-hye, the head of the bakery division at Grand Hyatt Seoul. I have a deep interest in baking and hold several related certifications. I joined Grand Hyatt Seoul about three years ago. Having originally worked in bread-making, I believe there are elements of that craft present in pastry as well. Bread changes in flavor depending on temperature and humidity, requiring meticulous attention, while pastry has the advantage of being visually stunning. One day, I hope to create products that highlight the strengths of both.”
Justin Lee (Hereafter Lee): “I’m Justin Lee, and I run JL Dessert Bar in Hannam-dong. Last year, my dessert bar was selected as the best café in the ‘Festival of Seoul’ and I also received an award in the pastry category from La Liste in France. Personally, it was an honor-filled year. Before this, I spent about ten years as a chef specializing in Italian cuisine. Later, when I immigrated to New Zealand, I discovered my passion for desserts. I like to say that I make ‘culinary’ desserts. When people think of desserts, they usually associate them with sweetness, but I aim to create dishes that satisfy all five taste sensations, just like a full course meal. That’s why I sometimes incorporate unexpected ingredients like mushrooms.”
―What is the charm of pastry?
Park: “Dessert is usually the grand finale of a meal. Its biggest strength is its ability to leave a lasting impression. It serves as a ‘final greeting’ to the dining experience. The thought that a guest carries that last bite’s taste home with them, and that it might bring back memories of their meal, is incredibly fulfilling.”
Lee: “I completely agree. Dessert defines both the beginning and the end of a course meal. It has the power to make an impact, much like the star on top of a Christmas tree. While it may appear small compared to the other dishes, its significance is immense. (laughs)”
―Do you have a particular philosophy you try to convey through baking and cooking?
Park: “I want my desserts to bring joy—both visually and in taste. We all know that instinctive feeling of awe when we eat something truly delicious. That’s what I aim to deliver. Also, I strive to do things others aren’t doing. I want to evoke unique emotions through my desserts.”
Lee: “I feel the same way. Creating a new concept in desserts is incredibly challenging but also rewarding. That’s why I was thrilled when Grand Hyatt Seoul approached me for this collaboration. Not only is it an opportunity to work with a hotel renowned for its exceptional desserts, but it’s also a chance for me to learn. To answer your question directly, my greatest goal is to provide people with new experiences.”
―Have you worked with any unusual ingredients?
Lee: “I try to create desserts inspired by actual dishes. Recently, I had deodeok (Korean lance asiabell) from Gangwon-do. It has a natural sweetness combined with a slight bitterness. I want to develop a dessert that highlights these two characteristics. Ultimately, dessert is just another form of food, isn’t it? (laughs)”
―What makes Grand Hyatt Seoul special?
Park: “First of all, the view is spectacular. A good view enhances the dining experience. Also, I have a personal connection to the hotel—I interned here over a decade ago. I had such a great experience that, even when just passing by, I find myself looking toward the hotel. The desserts here are excellent as well. If you want to experience truly classic, traditional pastries, I highly recommend them.”
Lee: “Honestly, I’m a fan of Grand Hyatt Seoul. Every Grand Hyatt location boasts stunning scenery. I also briefly worked in Busan, where I met Chef Park. In this industry, finding someone you truly connect with is rare, so I’m grateful to her.”
―Can you briefly introduce this spring’s collaboration?
Park: “Up until now, most of the hotel’s collaborations have been with foreign chefs. This is our first time working with a Korean chef, which makes it particularly meaningful. Partnering with Justin Lee has been a great start to this new experience. The promotion will run from March to June 1 at the Grand Hyatt Seoul Gallery.”
Lee: “I feel the same way. We put a lot of effort into capturing the essence of spring. After working intensely for two to three months, we’re confident that guests will love it. You can easily make reservations via Naver, and we’ll prepare the best desserts for you.”
―Is there a dish in this collaboration that guests should particularly look out for?
Lee: “Our menu tells the story of spring—welcoming it in March and bidding it farewell in May. Our main focus was to preserve the refreshing and vibrant feel of the season.”
Park: “We divided the work well. The teamwork of the hotel’s pastry team and Chef Lee’s meticulous approach resulted in great synergy. We designed the experience so that guests can enjoy a course menu on weekdays and a tea tower after the weekend buffet.”
―Could you describe some of the featured menu items?
Lee: “The first course features grapefruit and tapioca pearls, paired with custard infused with wine and grapefruit sauce steeped with Earl Grey tea. It delivers a bright and tangy flavor, reminiscent of spring. For the main dessert, we created a flower-shaped tart using Timut pepper, which has a citrusy, lemon-like aroma. The tart’s slight spiciness pairs well with vanilla gelato, which is served alongside.”
Park: “Hotels offer a great opportunity to experience classic desserts. I recommend trying our round cake, which is accompanied by a purée infused with lychee and rose flavors.”
―Where do you find inspiration for your menu?
Park: “Desserts rely heavily on visual appeal, so I place great importance on color. I broaden my aesthetic sense by observing art and other visual influences. Desserts are also highly trend-sensitive, so I frequently sample the work of international chefs. When I find something particularly delicious, I reinterpret it in my own style. Ultimately, I aim to create dynamic flavors that awaken the palate.”
Lee: “I take inspiration from food, which is why I travel often. I try to recreate the dishes I’ve enjoyed abroad as desserts. For example, my recent Valentine’s chocolate collection was based on this concept. Each chocolate was named after a city—Tokyo, Kuala Lumpur, etc.—and was inspired by the most memorable food I had in each place.”
―What is your motto as a chef?
Park: “I believe flavor and sincerity go hand in hand. Great food speaks for itself. I’m convinced that the more effort you put into a dish, the better it tastes, and I trust that customers can feel that sincerity.”
Lee: “Stay focused and get the job done. As a joke, I show my staff a video about quietly working and finishing tasks efficiently—but I actually mean it. (laughs)”
―If your life were a dish, what would it be?
Park: “I think my life is like a pie. The texture and structure of a pie change depending on temperature and preparation. Life never unfolds exactly as planned, and I think that resembles the nature of a pie.”
Lee: “I love ‘Baba Aurum,’ a dessert made of sweet brioche soaked in rum syrup. It has an intoxicatingly sweet aroma but also carries a bitter undertone. Life is like that—sometimes bitter, sometimes sweet, and sometimes both at once.”
―Any final words?
Park: “I want to offer a small escape in people’s busy lives. A little sweetness can be a great way to relieve stress. Please visit us anytime.”
Lee: “Chef Park and I have spent over three months preparing for this collaboration. If you enjoy even a single bite, that would make it all worthwhile. Seeing a satisfied expression on a guest’s face would be the greatest reward.”
