Originally from Korea, Han Dongyeup has had an outstanding career in some of Paris's most prestigious establishments. Training at Le Maxim's Hotel and Restaurant institute in Paris enabled him to develop gastronomic sensibility combining precision, creativity and high standards. After a formative internship at the Hilton Seoul, he chose to pursue his career in France to refine his technique and enrich his culinary world.
Between 2009 and 2014, Han Dongyeup worked at renowned establishments such as La Maison Blanche, Le Camélia (Mandarin Oriental Hotel) and 3 Michelin-starred Le V (Four Seasons George V), where he perfected his attention to detail and his expertise in French haute cuisine. These experiences enabled him to join 2 Michelin-starred L'Oiseau Blanc (Peninsula Hotel Paris) as sous-chef in 2015, then to take charge of the kitchens at Le Castiglione in 2017.
Chef Han Dongyeup continued climbing the ladder, becoming sous-chef at Matsuhisa (Royal Monceau), before taking over as head chef at La Perruche Paris Society restaurant, then joining L'Ernest at La Samaritaine, a department store located in the 1st arrondissement of Paris.
Since 2021, he has held the position of senior sous chef at the Akira Back restaurant in the Prince de Galles Hotel in Paris.
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.