CHEF HYEWON KWON

BIO

Hyewon's arrival in this country as a J1 employee marked the beginning of an incredible journey. The start was challenging, as she didn’t know the language or culture, but her determination transformed those challenges into stepping stones. She focused on the possibilities rather than the obstacles, embracing the experience with enthusiasm and an open heart.

Q&A

What inspired you to enter the world of pastry?

Pastry has always fascinated me with its balance of creativity and precision. I grew up appreciating how desserts can evoke emotion and memories. Watching the way a simple dessert can transform someone's experience inspired me to pursue this path. 

Where do you find inspiration for your creations?

My inspiration comes from all around, especially from nature, and art. I love combining traditional techniques with modern trends, using natural colors from the skies or flowers to create inspiration. I try to tell a story through the flavors and presentation. 

Who in your life has been the biggest mentor/inspiration in your career?

I've been lucky to have incredible mentors throughout my career who have all taught me many tricks and trades along the way which I apply every day in the kitchen. 

How is your team responding to the new realities of the world during and eventually post-COVID-19? 

We've focused on adaptability. Whether it’s reimagining service structures, enhancing safety protocols, or working on new strategies for delivering high-quality food in changing conditions, the team has shown incredible resilience. 

What Social Responsibility/Community initiative are you the most proud of taking part in? 

During challenging times, like COVID-19, my team and I provided meals to frontline workers. It was a humbling experience to support those working tirelessly to keep us all safe. 

What are your hopes for the future of the world of food and pastry?

I hope to see even more focus on sustainability. The world of pastry can make a significant difference in reducing waste and supporting local farmers while still delivering beautiful, innovative desserts. 

What should the role of the food/pastry industry be in the community? The world? The environment?

The food industry should be a leader in sustainability. We have a responsibility to respect the earth’s resources and ensure we are contributing positively to the environment through sourcing and waste reduction. 

What is your earliest dessert memory? 

One of my earliest memories is helping my grandmother bake simple traditional Korean cakes for special occasions. The smell of chestnuts and sugar baking in the oven brings back such fond memories, reminding me of why I love creating desserts. 

If you could pass one bit of insight down to a chef just getting their start, what would it be?

Never stop learning. The pastry world is constantly evolving, and the more you experiment and push boundaries, the more you’ll discover about yourself and your craft. 

What is your favorite perk of the Cercle V program?

The sense of community it creates. It's a unique opportunity to connect with other pastry chefs and learn from each other's experiences while working with incredible ingredients like Valrhona chocolate. 

When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?

I first discovered Valrhona during my early training. I instantly connected with the richness and quality of their chocolate, and it became a staple in my kitchen from that moment. 

RAPID FIRE:

Nickname?

HK

Celsius or Fahrenheit?

Celcius

Favorite Valrhona Chocolate?

Inspiration Fraise, yuzu, passion, almond 

Favorite restaurant?

Steak Houses  

Favorite flavor pairing with chocolate?

Passionfruit, its acidity pairs beautifully with the richness of chocolate

Go to snack?

Candied Almonds with dark chocolate

Coffee or Tea?

Coffee, especially Iced Coffee and Oat milk

Favorite kitchen tool?

My Rubber Spatula, it's perfect for precision work in baking and pastry

Who do you follow on social media?

Other pastry chefs and artists, and I post my own creations on LinkedIn and Instagram

Favorite type of dessert to make? To eat?

To make: Mille-feuille 
To eat: Basque cheesecake 

DISCOVER THE HAZELNUT AND PRALINE PARIS-BREST MACARON BY CHEF HYEWON KWON