Grand Hyatt Seoul's new Korean pastry chef
Ha Hyung-soo
above:Valrhona Ducly chocolate mousse with Korean chestnut cream, salted caramel hazelnut and salted ice cream; below:Greek yogurt mousse with short bread, honey mascarpone cream, spring berries and raspberry ice cream Courtesy of Grand Hyatt Seoul
By Kim Se-jeong
The Grand Hyatt Seoul’s team of 35 chefs use an average of 50 kilograms of chocolate and 300 kilograms of dough, among other ingredients, every day.
They bake bread, cookies, macaroons, muffins, pies, puddings, biscuits and other baked goods for the hotel’s nine restaurants, deli, bar and lounge, and banquets.
“People don’t remember the steak they eat but do remember the dessert they eat,” said Ha Hyung-soo, the hotel’s new executive pastry chef during an interview with The Korea Times.
Before Ha started working at the Grand Hyatt Seoul on Feb. 14, he was a chef at Conrad Seoul for a little over four years, and prior to that, he worked at Banyan Tree Club & Spa Seoul and the Park Hyatt Seoul, where he was tasked with setting the overall tone and identity for the new properties’ food and beverage.
Some of his culinary ideas have made on the town’s must-try list. The Park Hyatt Seoul’s refreshing summer Korean dessert, Bingsu, a bowl of shaved ice with milk and sweet toppings, was with a product of a collaboration between Ha and his colleagues.
His two-decade pastry career included almost eight years as a pastry chef at Aroo in Seoul and Role Tuo Bakery and B&C Bakery in Busan. He also worked briefly for Lotte, where he developed Christmas and Valentine’s Day cakes for Fauchon Bakery, and taught at Dong Seoul College in Seoul.
In 2004, he attended a confectionery school in Lyon, France, earning a pastry chef certificate. He also worked for a local bakery in the French city, which helped him perfect his confectionery skills.
Ha is the first executive pastry chef to be hired by the Grand Hyatt Seoul since it opened in 1978. While the hotel praised his extensive experiences and willingness to try new things, his biggest asset is probably the ability to cater to both local and international customers owing to his diverse, rich experiences, which is what the Hyatt exactly needs at the moment.
Ha’s hiring reflects the hotel’s efforts to adapt to the highly competitive and fast-moving hospitality market in Korea. New hotels are springing up so fast in Seoul, intensifying the competition with established hotels like the Grand Hyatt Seoul. The hotel’s recent renovation of its dining venues is another one of its efforts to better compete in the market.
The chef said he wants to see one of the hotel’s restaurants on Seoul’s Michelin Guide, which lists exceptional fine dining venues. “This will be my goal this year.”
He also said he has long-term plans for the Hyatt in mind. “I am happy to work for the Grand Hyatt Seoul and would like to plan long term for the hotel.”
He himself is a big fan of chocolate and enjoys making and eating dessert using the ingredient. He said he also finds it thrilling to work on plated dessert — dessert served on a decorated plate — the preparation of which requires a strong sense of creativity.
Ha said he gets inspiration from music. He likes to listen to all kinds of music but is more into European pop music. He also prefers listening to live music at a concert. “I look at the colors they use to decorate the stage because they represent the trend of that time.”
Ha doesn’t bake at home. He’s happy with his wife’s job. “My wife also learned to bake in France also.” He is a father to a 12-year-old son, who hasn’t shown particular interest in pastry so far. “Rather, my son is very much into music,” Ha said. “Let’s see what he will find interesting in a year or two. It’s still early.”