South Korea

South Korea preselection

South Korea's National Selection will take place to name the last World Finalist. The competition will prompt talented chefs to create the impossible with chocolate. They'll have to get creative to represent this edition's theme while achieving memorable designs and, above all, incredible flavours.

The chefs who will battle for the title of South Korean World Finalist to represent the country in the WCM World Final include Yoon Moon-joo and Lee Sanghwa.

To evaluate these complex assignments, the competition welcomes Kim Eunhye, Jiro Tanaka, Park Yong Joo, and Kim Min Chul as jury members, a world-class panel presided by the renowned chef, Lee Seung Yun.

Which of these talented contestants will take home first place? Follow every beat of the competition on our Instagram!

Meet the contestants

Yoon Moon-joo

Chef and published author, Yoon Moon-joo, is also the founder of Boulangerie 11-17. Tucked away in a small alley, his once modest bakery is now a must-visit destination for bread enthusiasts. The wholesome and rustic flavours they offer are popular as they embody the chef's dedication to the artisanal aspect of the craft. His goal is to introduce more people to healthy loaves that can be enjoyed in everyday meals, as an ode to home-cooked food.

Lee Sanghwa

Having taken part in international training programs at prestigious institutions, such as Le Cordon Bleu, École Belle Epoque, and École Lenôtre Paris, the chef has dedicated her career to making desserts popular. This earned her a reputation for creative and stunning visuals of exceptional taste. Currently, she's also a researcher at the Cacao Barry Collective Lab, runs the Pas à Pas Baking Academy and Café, and offers classes in different countries across the Middle East and Asia.

Meet the jury

Lee Seung Yun

Jury President

A former graphic designer turned renowned pastry chef. With a creative background and international training, the jury president grew her career in Australia as an instructor at Savour Chocolate & Patisserie School. She also represented the country in World Chocolate Masters 2011, achieving 4th place. After going back to her roots for a while, she decided to settle in Singapore, where she is the proud owner of Chocolat111 and the chef in charge of the country's Barry Callebaut Chocolate Academy.

Kim Eunhye

This Korean pastry chef and chocolatier has been honing her skills in Australia since 2011. She is also the owner of Gracekim Dessert Academy & Chocolate Lab in South Korea. Her role in the chocolate world? To share her knowledge in the field while sharing her passion through her chocolate creations. Her vast experience includes competitions, as she was the winner of the South Korean National Selection of World Chocolate Masters 2018!

Jiro Tanaka

Another jury member with a WCM National Selection under his sleeve! Currently, Jiro is a pastry chef and owner of CALVA Chocolate in Japan. He runs his business with the belief that there should be a close connection between customers and chefs, and is one of the most respected chefs in his community. Renowned for his refined talent and creations of exceptional taste and quality, he joins the panel as a jury member for South Korea's National Selection.

Park Yong Joo

Named Master Craftsman in Confectionery and winner of the 2016 Coupe du Monde, this chef brings an impressive 30 years of experience to the jury's table. Not only does he have an array of titles, including Master Baker and Excellent Skilled Technician. The chef has also been invited to international competitions in France to offer his skills as a judge. With an eye out for creative approaches and harmony of pairings, he joins as an esteemed jury member in this National Selection.

Kim Min Chul

A certified Master Craftsman in Confectionery, he represented Korea in the Coupe du Monde 2019. His expertise in the sugar department peaked in 2019, when he won a bronze medal in sugar art at the Seoul International Bakery & Confectionery Competition. The chef also holds 4 registered patents and 2 registered designs, demonstrating his strong technical expertise. With experience as a judge in competitions and a career lecturer for the youth, he's been committed to discovering and nurturing talent while dedicating himself to the continuous development of bakery and confectionery.