Her career
Jiwon graduated from Le Cordon Bleu Paris to step up for the pastry. She decided to learn about French pastry and she worked as part of the pastry chef team at Le Taillevent alongside chef Francois Daubinet.
It is a two-Michelin-starred restaurant that presents modern gastronomy in new ways.
Jiwon worked in Paris before returning to Korea. She worked in an Italian kitchen appliances company to teach customers pastry-making, then joined Le Cordon Bleu Korea to teach students French pastry-making for 5 years.
She joined L’École Valrhona in June 2021 as a pastry chef. She presents creative products with Valrhona, as well as sharing pastry skills and developing recipes for Valrhona customers in Korea.
