Alexis Jiyoung Lee is the Executive Pastry Chef of The Peninsula London overlooking the hotel’s pastry, chocolate and bakery operations. A 30-year-old chef, originally from South Korea, Chef Alexis grew up in Vietnam and went to Switzerland and Australia to obtain Pastry and Chocolate Diplomas. Chef Alexis has an abundance of experiences working over the world in countries like France, Vietnam, United Kingdom, Australia and Switzerland in various operations ranging from patisseries, Michelin star restaurants to five star hotels.
Her recent achievements include launching the first Chocolaterie at five-star hotel in Vietnam at Park Hyatt Saigon, involved in re-opening of all day dining restaurant and kitchen The Cliveden at Pullman Melbourne, and of course the recently opened The Peninsula London where Chef Alexis opened the Peninsula Boutique and Café with other hotel outlets. Chef Alexis has worked and trained with industry’s top chefs like Thierry Marx and Adrien Bozzolo, Yann Couvreur, Sheldon Fonseca and Nicole Beckmann.
Chef Alexis speaks Korean, English, French and Vietnamese and is highly skilled in all aspects of pastry, bakery and chocolate arts with experiences ranging from small to large operations. She has also extended her knowledge in wine, having obtained WSET level 2 passed with distinction.
industry for quite some time. Would you have done anything differently when first starting out?
I would not have done anything differently. Every journey regardless has added value to who I am today. I believe that everything happens and happened for a reason and all are just beautiful, precious memories that I needed.
What is the philosophy and ethos behind the food you create?
Moreover for me, food hygiene is extremely important. We are not doctors and we don’t do this for a living to save people but to give pleasure – it’s a want but not a need. Therefore as a food handler, it’s our utmost responsibility to make food that is safe to eat that I will be able to give my grandma and my family as an example.
What is one food (pastry) trend you wish would just go away?
What’s your favourite pastry or cake or baked product ?
What is your advice to aspiring pastry chefs?
I have various future plans which I cannot share for the moment but one of them involves doing something of my own.
Would you consider yourself as an artist? Are you inspired by
artists when you create your pastries? When you create different
products everyday where do you get inspired from?
The season and the clientele/target market.
Recipe of Framboisier
+raspberry slice x 3, daisy flower, nappage
+raspberry slice x 3, daisy flower, nappage
- 468g egg yolks
- 236g sugar (A)
- 236g oil
- ½ tsp vanilla bean
- 628g flour T45
- 1252g egg whites
- 468g sugar (B)
- Whip the yolks and sugar (A) with vanilla until fluffy
- Whip the whites and sugar (B) until fluffy
- Gently fold in the egg yolk mixture
- Add the oil,
- Weight 530g per tray 60×40, and bake at 190℃ for around 5 minutes
- Cut 17cm long – 4.5cm wide
Pistachio Pain de Gene
- 720g marzipan
- 980g eggs whole
- 260g sugar
- 2pc orange zest
- 2pc lemon zest
- 330g butter
- 160g pistachio paste
- 200g flour T55
- 16g baking powder
- 140g pistachio chopped
Yield 3 trays
- On the bain marie, warm marzipan, eggs, sugar, zest and salt to 50C then whip in the mixer until cold
- Take 1/3 of the marzipan mixture and add the melted butter and pistachio paste, combine well and incorporate with the remaining marzipan mixture
- Fold in the flour and the baking powder
- Spread 750g of the mix on the 60×40 tray
- Bake at 180C for 7-8mins
Raspberry Yuzu Gelee
- 1155g raspberry puree
- 33g yuzu puree
- 165g frozen raspberries
- 180g gelatine mass
- Bring raspberry puree just up to the boil
- Add the frozen raspberries and cook for another 1 minute
- Add the yuzu puree to bring back the colour
- Add the gelatine mass off the stove
- 2500g cream
- 500g egg yolks
- 500g sugar
- 4pcs vanilla bean
- 170g gelatine mass
- 500g cream
- Make crème anglaise with the first 4 ingredients
- Add the gelatine and melt
- Fold in the semi whipped cream
Raspberry Confit Topping
- 2700g raspberry puree
- 900g frozen raspberries
- 675g sugar
- 90g honey
- 90g gellan
- Heat the puree with the raspberries
- Mix the sugar and the gellan and add to the mix
- Bring to the boil and fill the moulds
- 900g pistachio paste
- 900g Opalys 33%
- 800g feuilletine
- 2pinch salt
2 frames – Orange mats
- Melt the Opalys 33% and combine with pistachio paste, feuilletine and salt.
- Spread on the mat, refrigerate and cut