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Four Seasons Hotel Seoul

  • 97, Saemunan-ro, Seoul, Jongno-gu, 03183, Korea

Jimmy Boulay

Head Pastry Chef
“Central to my approach is the integration of a wide range of textures and flavours into each creation. When someone recognizes the creation of new textures, flavours and forms in each and every bite of my dessert, it perfectly makes my day.”


Four Seasons Tenure

  • Since 2022
  • First Four Seasons Assignment: current

Employment History

  • Conrad Hotel in Osaka, The Ritz-Carlton Hotel in Tokyo, L-Amande in Kuwait, The Victorian in Kuwait, Divonne Patisserie in Kuwait, Le Meurice Hotel in Paris, Sketch Restaurant ** By Pierre Gagnaire in London, Fauchon in Paris, Chocolatier Béline Jacques Bellanger in Le Mans France


  • France

Languages Spoken

  • French, English, Japanese

A master pâtissier and chocolatier, Jimmy Boulay’s career began in the famous confectionary house of Fauchon – Parisian chocolatiers since 1886 – moving from Pierre Gagnaire's Sketch London to Le Meurice, Ritz-Carlton Tokyo, and Conrad Osaka, and working under the likes of Alain Ducasse, Cedric Grolet, Yannick Alleno and Yorick Tièche. One of the most exciting culinary stars of his generation, Boulay’s talents are in the spotlight across the eight restaurants and bars, and vast banqueting operation of Four Seasons Hotel Seoul.

Chef Boulay’s curiosity for decadent desserts began in childhood at an exhibition of geometric artworks crafted from sugar. Transfixed by the delicate dance of cooking, art and science on display, he commenced his studies in pastry, chocolate and confectionery. Impressing even as a young graduate, his first role at famous luxury gastronomy company, Fauchon, was enough to entice him to learn more – and soon he was fully immersed in the vast scope of dessert artistry under some of the world’s most acclaimed culinary maestros.

Central to Chef Boulay’s approach is the integration of a wide range of textures and flavours into each creation. To achieve this, he has developed precise skills in the field of molecular cuisine – an intricate science-led approach that supports the creation of new textures, flavours and forms based on the physical and chemical properties of individual ingredients.

It’s this sense of culinary adventure that Chef Boulay is most enjoying in Seoul. "I’ve been interested in Oriental food and ingredients for a long time,” he comments, “but I think there are many Korean ingredients and foods that I have not experienced yet. It’s a country with a well-developed culinary culture and, as someone who loves discovering new things, I’m enjoying creating a whole new selection of flavours and textures, reinterpreting Korean and other ingredients into exciting new forms.”