Paul Semboshi, who was born in 1980 at Osaka, started his culinary career at Paris. After worked at The Ritz Hotel in Vendome Place as his first workplace, he served as chef de partie at <Le Bristol Paris> and as sous chef at <Four Seasons Paris>. Also, he served as sous chef at <Anne-Sophie Pic>, Michelin 1-starred restaurant in Paris, polishing up high end fine dining skills. Especially, he gained Michelin 1 star while worked as founding member and sous chef at Le George Restaurant of Four Seasons Hotel. After 2018, he came to Korea and has worked at <Milieu>, Fine Dining Restaurant, of Haevichi Hotel and Resort, showing dishes which is in harmony with flavor and scent with his culinary specialty. His authentic French cuisine which adds flavor by salt, butter, garlic and flower has successfully satisfied gourmets throughout Korea.

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