Seoul Fine Dining | four seasons seoul
JimmyBoulayExecutivePastryChefAtrainedpâtissierandchocolatier,ExecutivePastryChefJimmyBoulay’scuriosityfordecadentdessertsbeganinchildhoodatanexhibitionofgeometricartworkscraftedfromsugar.Transfixedbythedelicatedanceofcooking,artandscienceondisplay,hecommencedhisstudiesinpastry,chocolateandconfectionery.Impressingevenasayounggraduate,hisfirstroleatworld-famousluxurygastronomycompany,Fauchon,wasenoughtoenticehimtolearnmore–andsoonhewasfullyimmersedinthevastscopeofdessertartistryundersomeofthe...
Jimmy BoulayExecutive Pastry ChefA trained pâtissier and chocolatier, Executive Pastry Chef Jimmy Boulay’s curiosity for decadent desserts began in childhood at an exhibition of geometric artworks crafted from sugar. Transfixed by the delicate dance of cooking, art and science on display, he commenced his studies in pastry, chocolate and confectionery. Impressing even as a young graduate, his first role at world-famous luxury gastronomy company, Fauchon, was enough to entice him to learn more – and soon he was fully immersed in the vast scope of dessert artistry under some of the world’s most acclaimed culinary maestros.
“Central to my approach is the integration of a wide range of textures and flavors into each creation. When someone recognizes the creation of new textures, flavors and forms in each and every bite of my dessert, it perfectly makes my day.”