Jihyun KIM

Chef : Ébène After training for six years under Alain Passard, Chef Jihyun Kim opened Ébène in Paris in 2025 and was immediately awarded two Gault&Millau toques.

Presentation

A native of South Korea, Jihyun Kim perfectly embodies this long-standing trend in which chefs from Asia settle in France after training there, often under the guidance of the greatest chefs.

From Lyon to the Institut Paul Bocuse

The young woman, born in the early 1990s, first studied French at the Catholic University of Lyon before enrolling at the Institut Paul Bocuse (now Lyfe) to earn a bachelor’s degree in restaurant management. At the same time, she trained at Les Saisons, the Institute’s fine-dining restaurant, as well as under Christian Têtedoie and Bertrand Grébaut at Septime.

Six Years in AlainPassard’s Kitchens

In 2018, Jihyun Kim decided to settle in Paris by joining Alain Passard’s team at L’Arpège. Starting as a commis, she quickly rose through the ranks before being promoted to sous-chef barely a year after joining the team on Rue de Varenne. She spent six years working under the Académicien, alongside Simon Plantrou, who was then working front of house at Passard’s and whom she met there.

Ébène, the Parisian opening

In 2024, the couple decided to take the plunge and open their first restaurant, with the help of the Gault&MillauYoung Talent Grant . This fan of pastry and… knitting finally opened Ébène in September 2025, at 8 Rue Falguière in Paris, in the former premises of Le Vitis. In the kitchen, Jihyun Kim creates a minimalist, plant-forward menu, while Simon Plantrou ensures precise service in the dining room. The duo immediately earned 2 toques in the Gault&Millau guide .