After Laurent Dallet graduated from The French Culinary Institute New York in 2007, he was a sous chef at The French Consulate in New York and an executive chef at Le chef Bleu Catering.

His culinary journey in Korea has started since 2012. Currently, he’s the owner of his restaurant <Le Chef Bleu> in Chungjeongno, Seoul and the executive chef of the Embassy of France in Korea.

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