Garde-Manger Seunggeol Lee

We share the story of Seunggeol Lee, who believes that Solbam is more than just a place to dine—it is a space where guests leave with joyful memories.

How did you first begin cooking?

Before entering university, I hadn’t really decided on a career path. One day, my older sister, who loves food, suggested, “Why don’t you try cooking?” At the time, I didn’t think much of it—it seemed like a small nudge. But that advice led me to pursue culinary studies, and eventually brought me here.

After completing my military service, I joined some friends in preparing for a cooking competition. That was my first real exposure to fine dining, and I was immediately captivated. Until then, I had never truly considered what it meant to “make food” on a deeper level. What impressed me most was how fine dining pushes even the most basic elements to their limits. Cooking is a field where fundamentals matter more than anything, and where execution can transform a dish. Even something as simple as a knife cut can change the entire flavor and experience of a dish. That realization opened my eyes to the complexity of flavor, and how “deliciousness” can be layered into a multi-dimensional experience.

What has your career path been like so far?

My first professional step was at Mingles, thanks to my professor’s recommendation. It was there I learned about the atmosphere of fine dining and the mindset of the team. I saw how every small detail mattered, and how each team member devoted themselves to their craft. It widened my perspective.

After that, I worked for about two years at Second Kitchen in Hannam, where I learned what it truly means to function as part of a team—how to communicate, how to structure work, and how to build professional discipline.

I then moved on to Joo Ok, a Michelin-starred restaurant, where I strengthened my foundation in Korean cuisine. It was there that I really learned the importance of principles and basics—how much it matters to stay true to them.

Later, I spent nearly two years at Soseoul Hannam. That place was pivotal for me—it shaped the framework of my cooking. I learned how to reinterpret Korean cuisine in modern ways, how to apply different cooking techniques, and most importantly, how to understand the emotions of the guests.

I also briefly worked at the three-star restaurant Mosu. That experience gave me another shift in perspective. For example, while bread is usually served at the beginning or middle of a meal, Mosu used it as part of dessert. It showed me how freely a chef’s intention could be expressed and how creativity can challenge conventions. It left a deep impression on me.

What led you to join Solbam?

All the restaurants I worked at previously were wonderful places. But when I dined at Solbam and listened to its story, I felt something different. Solbam seemed to be in the midst of an incredible transformation—holding immense energy and evolving constantly. I wanted to be part of that dynamic process, to grow alongside the team, and to feel the sense of accomplishing something together. That’s why I joined, and it’s been just over two years now.

I first started at the entremetier station, then moved to the roaster position, handling the grill for about a year. Now, as garde-manger, I manage the line’s flow and support my colleagues. Experiencing multiple positions has given me a stronger sense of responsibility and broadened my perspective in ways I didn’t anticipate.

The move from Solbam’s original space to our current home also brought significant change. The addition of the Drawing Room, along with a more spacious structure, has improved the guest experience tremendously. Service feels calmer and more organized now, and the kitchen environment is much better. That shift has allowed us to focus even more on each guest.

How have you grown by working across different sections?

Working in various stations—from entremetier to roaster, and now garde-manger—taught me to look beyond my own responsibilities and understand the restaurant as a whole. At first, I only focused on the tasks right in front of me. Now, I can sense when colleagues are struggling, and where teamwork is needed most. My perspective has widened considerably, and that, to me, has been the greatest growth.

Do you dine out often, and if so, what inspires you?

When time allows, I try to gain as many experiences as possible. I often visit other fine dining restaurants or sushi counters, and I find great inspiration in sushi. It is so deceptively simple, yet razor-sharp in its precision. Few cuisines capture the essence of ingredients as directly as sushi does. It’s not just about whether something tastes good or not—it’s about the lingering resonance and the deep impression of time and care invested. That’s the kind of experience I want to create for my guests: food that stays with them long after the meal is over.

In your view, what is the “foundation” of Korean cuisine?

When people talk about Korean cuisine, “jang” (fermented sauces) is often mentioned first. It’s certainly essential. But for me, stock is the true foundation. In Korean cooking, whether it’s brisket broth, kelp, or anchovy stock, everything begins from there. The depth of flavor starts with the broth.

On my days off, I once studied traditional royal court cuisine under Han Bok-ryeo. I was astonished to see that even in making simple desserts like yakshik or dasik, she would use stock instead of plain water. That insight stayed with me—every dish, whether side dish, soup, or dessert, is elevated when built upon a well-made stock.

How has your perspective on “good cooking” and “good dining” changed?

When I first started, my main goal was simply to cook the food I wanted to make. Over time, that’s shifted. Cooking isn’t about the chef’s desire alone—it’s about the guest. I think good cooking means considering the person who eats the food, not just the one who makes it.

And good dining? It’s about creating good memories. Guests should be able to recall their time and say, “That was such a wonderful experience.” Every detail contributes to that memory—the temperature of the food, the aroma, the music, the atmosphere. I’ve come to realize that service is just as important as the food itself. Even the best dish can lose its meaning if the service leaves a bad impression.

What do you pay the most attention to when serving guests?

I pay close attention to guests’ expressions. Are they comfortable? Do they look like they’re enjoying their conversation? Are they smiling? Those subtle cues guide me in how I approach service. Whenever possible, I try to read their mood through conversation and reflect that in my cooking and care. I believe it’s those small attentions and gestures that ultimately create Solbam’s identity.

How would you define Solbam as a restaurant?

To me, Solbam is more than a dining space—it’s a place where joyful memories are created. From the unique welcome in the Drawing Room, to the attentive care of the floor staff, to the food crafted with deep consideration for the guest’s perspective, everything is designed to leave a lasting impression. I hope that when guests leave, their memory is not only of “delicious food” but also of a genuinely uplifting and memorable experience.

What have you gained from collaboration experiences?

At Solbam, we’ve collaborated with renowned restaurants such as est, Maz, Den, and Florilège in Tokyo. Each collaboration taught me something new. Every chef and restaurant has their own unique character and philosophy, and those differences constantly challenged my perspective. It was a great opportunity to break free from fixed ideas and embrace new ways of thinking.

More recently, we collaborated with Au Jardin in Penang, Malaysia. The chefs there were full of energy and passion—their love for cooking was so genuine and radiant. Being in that environment was inspiring, and I gained so much from their spirit. For me, the joy lies in going to new places, meeting new people, and creating something together.

What are your goals for the future?

In the short term, I’m working hard with the Solbam team as we aim for our second Michelin star. That means constantly reviewing, refining, and never overlooking even the smallest details.

Looking further ahead, my dream is to open my own restaurant one day—a place where I can tell my own story through food. I want to create an intimate, seasonal Korean dining experience that offers guests not just flavors but also a sense of warmth and personal connection. I see my current journey as part of that larger process. By building a wide base of knowledge and experiences without boundaries, I’m slowly shaping the future I hope to realize.