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Alexis Jiyoung Lee

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.

What inspired you to become a pastry chef? You’ve been in the
industry for quite some time. Would you have done anything differently when first starting out?
Simple pleasures to cook and serve dishes to family and friends and then enjoying their feedback led me to become a chef. Then the interest in dreaming to become a pastry chef grew bigger with all the TV shows and celebrity chefs at the time. I just found chefs very cool and charismatic and knew that was also who I wanted to become.
More so, I’ve always been involved in the artistic side growing up with activities that allowed me to express myself in different forms like playing violin solos and being involved in orchestras, I was a bassist in a band, performed at musicals and even participated in a small movie when I was young. Always enjoyed art classes too.

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?

I focus on using local and seasonal produce, avoiding food coloring as much as possible by using natural colours to create balanced flavours and textures. Some countries I’ve worked in do not have an abundance of local produce but it is also my responsibility to know where each ingredient is from and how it’s been sourced. I also believe that a pastry chef’s job is to create something fun and eye-catching together with creating something very delicious, that’s also the reason why we exist – for all the exciting moments and to provide a memorable experience for people.

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?

I don’t pursue trends but much prefer to do my own form of pastry and what I believe in. After all, we need to create desserts and need the demand for it so we can’t go all Picasso too so it’s important to create items which fit the market where we work and i believe that cannot happen while chasing trends and losing our originality and identity.

What’s your favourite pastry or cake or baked product ?
My favourites actually are the most classic French patisserie like Paris-Brest, St Honoré, warm tarte tatin with vanilla ice cream on top, crème brûlée, baba au rhum … you name it ! I very much in love with the classics.
Who or what was your inspiration to become a pastry chef?
My dad because he’s an artist himself too, he’s a TV producer and a specialist in the field. He’s always been my inspiration to be a specialist though he’s not a chef.

What is your advice to aspiring pastry chefs?

To master the craft, which I am far from, and this is a long journey. What you see on social media and on the internet are probably the edited photos of beautiful final products but to achieve that involves a lot of mistakes, hard work, dedication and passion… maybe a few tears too but do not give up!
 Future Plans?

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?

I would humbly consider myself an artist..I hope the real artists don’t laugh at me. I really try my best to avoid putting other pastry chefs’ work into my mind when I create. Of course, it’s hard because I’ve seen it so many times so I try to look at works of sculptures, artists in other fields who are not chefs, contemporary arts and usage of colours, patterns and shapes. Many times ideas pop up before I go to sleep or during my sleep which is quite crazy but true.

What would you say is the key/winning feature of your creations ?
It’s originality and techniques involved. My desserts are usually simple visually but quite technical to make. Also with my social media pictures, that’s exactly what you would get at the shop too – what you see is what you get.
What are the most important considerations when crafting your menu?

The season and the clientele/target market.

What’s your signature dish?
Memil Chocolate cake, Honey and Pear cake, Triple Vanilla Tart, Framboisier, Yuzu Peanut Cheesecake, Paris-Saigon… for cakes
And the bonbon selection I created for the opening of Chocolaterie at Park Hyatt Saigon are my signatures too with recipes that took months to develop…
Which is the dish you’ve created that you are most proud of and why?
I’m always never really satisfied with my work but at the same time I’m proud of all my creations because there’s been so much work gone into it from myself and my team.


Recipe of Framboisier

+raspberry slice x 3, daisy flower, nappage



+raspberry slice x 3, daisy flower, nappage

Rolling Sponge


  • 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


Vanilla Bavaroise


  • 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

Pistachio Crunchy


  • 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




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