ABOUT US

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Following a brief tenure at the Park Hyatt Busan, Justin returned to New Zealand to work at Miann, a celebrated patisserie renowned for its innovative creations. In 2016, he came back to Seoul to establish his own vision: JL Dessert Bar. The concept combines refined plated desserts, petit gâteaux, and delicate macarons, crafted with the finest chocolates and seasonal local ingredients, paired thoughtfully with beverages.

In 2018, Justin’s passion and artistry earned him second place at Valrhona’s C3 (Chef, Chocolate, Competition) for the Asia-Pacific region — an achievement that solidified his standing in the pastry world. He has since been appointed Asia-Pacific Ambassador Chef for Sosa Modern Gastronomy with Valrhona Chocolate, as well as a Chef Consultant for Carpigiani Gelato University.

His work has been recognized with international accolades, including being named “Pastry Talent of the Year” by La Liste (France, 2024) and receiving the “Best Café & Dessert” award from Taste of Seoul (2024), further establishing JL Dessert Bar as a leading destination for pastry innovation.

Today, beyond the dessert bar, Chef Justin collaborates with leading luxury brands, International hotels creating bespoke catering experiences that merge haute cuisine with artistry, bringing refined pastry culture into exclusive events and brand showcases.

Following a brief tenure at the Park Hyatt Busan, Justin returned to New Zealand to work at Miann, a celebrated patisserie renowned for its innovative creations. In 2016, he came back to Seoul to establish his own vision: JL Dessert Bar. The concept combines refined plated desserts, petit gâteaux, and delicate macarons, crafted with the finest chocolates and seasonal local ingredients, paired thoughtfully with beverages.

In 2018, Justin’s passion and artistry earned him second place at Valrhona’s C3 (Chef, Chocolate, Competition) for the Asia-Pacific region — an achievement that solidified his standing in the pastry world. He has since been appointed Asia-Pacific Ambassador Chef for Sosa Modern Gastronomy and Valrhona Chocolate, as well as a Chef Consultant for Carpigiani Gelato University.

His work has been recognized with international accolades, including being named “Pastry Talent of the Year” by La Liste (France, 2024) and receiving the “Best Café & Dessert” award from Taste of Seoul (2024), further establishing JL Dessert Bar as a leading destination for pastry innovation.

Today, beyond the dessert bar, Chef Justin collaborates with leading luxury brands, creating bespoke catering experiences that merge haute cuisine with artistry, bringing refined pastry culture into exclusive events and brand showcases.