Eunji Lee, originally from South Korea, has made a significant mark on the New York culinary scene with her pastry shop, Lysée, an "edible museum" in the heart of the Flatiron District. With a background that blends French tradition and Korean inspiration, Lee has created a unique experience that merges art and gastronomy.
The Biography
Born in South Korea, Eunji Lee began her culinary journey in France in 2006, studying at the Institut National de la Boulangerie Pâtisserie in Rouen and at the prestigious École Ferrandi in Paris. After completing her education, she honed her skills in some of France's most esteemed kitchens, including the iconic Le Meurice in Paris, where she worked alongside the renowned chef Alain Ducasse and master pastry chef Cédric Grolet. These experiences allowed her to refine her technical abilities and develop a distinctive personal style.
In 2016, Lee moved to New York, where she became the Executive Pastry Chef at Jungsik, a two-Michelin-starred restaurant. During her time at Jungsik, she gained fame for creating iconic desserts like the "banana" and for incorporating Korean flavors into her high-end pastry creations.
In 2022, Eunji Lee fulfilled her dream of opening her own pastry shop, Lysée. The name, derived from the French word "musée" (museum), reflects her vision of pastry as a form of art. Lysée is a place where every dessert is a small masterpiece—visually stunning and incredibly delicious. One of her most celebrated creations is a corn-inspired dessert that perfectly mimics an ear of corn, made with corn mousse and crémeux on a corn cake base, showcasing her talent in culinary trompe-l'œil.
Lee’s pastry is deeply influenced by her Korean heritage, French training, and the vibrant energy of New York. Lysée has quickly become one of the city’s most sought-after culinary destinations, solidifying Eunji Lee as one of the top pastry chefs of her generation. In 2023, she was named one of Food & Wine's "Best New Chefs," recognizing her impact on the American culinary scene. In 2024, she was a semifinalist for the James Beard Award for Outstanding Pastry Chef.
