Born and raised in Seoul and now based in Paris for more than a decade, pastry chef Sora Lee has built her career around one idea: sharing Korean culture through taste. From childhood street‑food memories to modern Franco‑Korean creations, she brings the two countries together through her weekly classes, demonstrations and signature desserts.
Invited to Korea Expo 2026 on June 18 at Paris Expo Porte de Versailles, she spoke with us about her journey, her work, and the growing curiosity of European audiences for Korean flavors.
Q1. To begin, could you introduce yourself for those who don’t know you? What first brought you to Europe?
“I was born and raised in Seoul. I began my career as a pastry chef in 2011, after completing a professional training program in pastry and specialized bakery. I then worked in several five‑star hotels in Seoul, which gave me a strong foundation. Later, I continued to refine my skills in Paris under renowned French pastry chefs.
In Korea, I naturally grew up surrounded by Korean cuisine and ingredients. When I arrived in France, I discovered a very rich gastronomic culture and learned a lot. In 2019, I founded Dessert Monde in Paris to share the joy of desserts and to create original creations blending French and Korean gastronomic cultures.
Today, I teach French pastry every week, but also Korean pastry to French students. To do this, you need to master both culinary cultures.”
In Korea, I naturally grew up surrounded by Korean cuisine and ingredients. When I arrived in France, I discovered a very rich gastronomic culture and learned a lot. In 2019, I founded Dessert Monde in Paris to share the joy of desserts and to create original creations blending French and Korean gastronomic cultures.
Today, I teach French pastry every week, but also Korean pastry to French students. To do this, you need to master both culinary cultures.”
Q2. How do you share Korean culture through your classes?
“With my students, I always explain the ingredients, the techniques, and also the culture behind each recipe. For example, I teach a workshop on bunggeoppang, a Korean waffle. When I was a child, my father used to buy some for me after work. In my generation, they were everywhere in the streets.
In Korea, gastronomy often begins with street food: tteokbokki, bunggeoppang, hotteok… For us, these are not just dishes, they are memories. And I want to share that value with French people.”
In Korea, gastronomy often begins with street food: tteokbokki, bunggeoppang, hotteok… For us, these are not just dishes, they are memories. And I want to share that value with French people.”
Q3. France and Korea are celebrating 140 years of friendship. How can gastronomy contribute to this relationship?
“I’m very happy to live during this period. I live in Paris, I’m Korean, and my goal is to create a link between our two cultures. Gastronomy is a beautiful language. Through my creations, I share Korean values.
I created a Franco‑Korean dessert called the ssuk and injeolmi roll cake. It was presented on French television — the first time Korean ingredients appeared in a pastry recipe on French TV. This is my strength and my project.”
I created a Franco‑Korean dessert called the ssuk and injeolmi roll cake. It was presented on French television — the first time Korean ingredients appeared in a pastry recipe on French TV. This is my strength and my project.”
© Jason Edwards
Q4. You were invited to Korea Expo this year. How did the audience react to your demonstration?
“Before going on stage, I was very stressed because there were so many people. But when I saw the faces in the audience, I felt they were excited to discover Korean culinary culture. It reassured me.
I presented a very popular Korean dessert, the Dubuai Jeon‑de Cookie. I wanted to show a dessert that is very trendy in Korea right now.
I also want to show that trends born in Korea can appeal to the entire world. My biggest hope is to see Korean ingredients naturally find their place in European cuisine. This is also why I presented a Korean‑inspired reinterpretation: the Dubai Chewy Cookie with black sesame.”
I presented a very popular Korean dessert, the Dubuai Jeon‑de Cookie. I wanted to show a dessert that is very trendy in Korea right now.
I also want to show that trends born in Korea can appeal to the entire world. My biggest hope is to see Korean ingredients naturally find their place in European cuisine. This is also why I presented a Korean‑inspired reinterpretation: the Dubai Chewy Cookie with black sesame.”
Q5. What are your plans for the coming years?
“For now, I really enjoy my work and this period of my life. When I arrived in France in 2012, almost no one knew about Korea. Today, I feel that many French people are becoming interested in Korean culture, and it touches me deeply.
I want to continue sharing Korean gastronomy in Europe. Earlier today, I met a young woman from London who invited me to participate in a Korean event there. Maybe I will soon be working in both Paris and London. And why not Germany, Italy, or even Luxembourg.
Every new opportunity motivates me, even if settling in Paris as a foreigner can be difficult. I do my best and enjoy this beautiful moment.”
I want to continue sharing Korean gastronomy in Europe. Earlier today, I met a young woman from London who invited me to participate in a Korean event there. Maybe I will soon be working in both Paris and London. And why not Germany, Italy, or even Luxembourg.
Every new opportunity motivates me, even if settling in Paris as a foreigner can be difficult. I do my best and enjoy this beautiful moment.”
Q6. Today, do you feel more European or more Korean?
“It’s funny: when I was in Korea, I felt like I had a bit of a European mindset. But when I’m in France, I feel completely Korean. I live between two identities, and that’s what allows me to build a bridge between our cultures.”
Through her desserts and her teaching, Sora Lee has built a living bridge between France and Korea. Moving between two identities and two culinary traditions, she continues to build connections with passion and purpose. For her, cooking is more than technique — it is memory, culture and storytelling.