From his teenage years ever since he left for Canada
for his studies, Taegyun was able to experience
diverse food cultures by living abroad in
Taegyun’s fondness of nature including trees, grass
and flowers is well expressed through his cuisine.
And he avoids using ingredients such as
foie gras and seafood during spawning seasons
to present his own style of cuisine at L’Impression.
Jiyoon believes that little joys people get
From eating out adds vitality to their lives.
Enjoying her profession because she cherishes moments
that make others happy, Jiyoon would like to offer
her heartfelt kindness to everyone who takes time to
Ever since he started his career as a sommelier
in France, Yanis’ passion for exploring the
complementary relationship between
delicate flavors of food and wine grew fast.
After gaining some international experience
in the UK and Australia, Yanis now resides in South Korea
where he made a name for himself as a sommelier.
After L’Impression’s successful first chapter, Yanis still remains
as a chief sommelier where his motivation to showcase
his gastronomic insights through a well curated wine pairing
is stronger than ever.