Students enrolled for Spring 2022 and beyond visit https://english.wsu.ac.kr for updated information
KOREAN
Prof. Faculty
Dr. Hosae Lee
(Director)
Prof. Pinaki Dutta
Prof. James Howe
Prof. HyunJun Kim
Dr. Kishor Chandran
Prof. Franck Lemarchand
Prof. Henrik Jonsson
Prof. Maxime Rossetto
Prof. Nordin Yassin
Chef. Louie Huang
Chef. Patrick Bonniez
Chef. Gregory Defraize
Faculty Information
Chef. Gregory Defraize
- Email:
- gregory.defraize@wsu.ac.kr
- Phone:
- +82 42-
- Office:
- W13, 506
Experience
- SICA Professor since 2020 at Woosong University
- Chef Owner - L’Empreinte Bistro - in Yeonnamdong
- Western Chef - Grand Hilton Hotel - Seoul
- Western Chef - Grand Ambassador Hotel - Seoul
- Western Chef - Imperial Palace Hotel - Gangnam
- Ex. Chef - European Bistro - Itaewon
- Diverse TV programs on EBS, National Geographic, TV commercial etc.
Faculty Information
Dr. Hosae Lee
- Email:
- hosae.lee@wsu.ac.kr
- Phone:
- +82 42-630-4710
- Office:
- W19, #213
Education Experience
- Ph.D. University of Iowa
- M.S. University of Iowa
- B.S. Fairleigh Dickinson University
Work Experience
- CEO, Hyundai I&C
- Senior Consultant, Government of Dubai
- CEO, Almulla Business Group
- Professor, George Mason University
- Professor, University of Dubai
- Professor, Murray State University
Faculty Information
Prof. James Howe
- Email:
- chefjameshowe@hotmail.com
- Phone:
- +82 042-629-6239
- Office:
- W12, #501-4
Education Experience
- Culinary Institute Of America, B.A 2004
Work Experience
- Professor / Director Woosong University / Institut Paul Bocuse 2018 – Present
- Professor / Director of Academics Woosong Culinary College Woosong Culinary Academy (Opening member) 2000 – 2018
Faculty Information
Prof. Bruce Lee
- Email:
- maisondechef@naver.com
- Phone:
- +82 42-629-9848
- Office:
- W13, #1007
Education Experience
- KYUNG HEE UNIVERSITY- Ph.D
- KYUNG HEE BUSINESS SCHOOL-M.B.A
Work Experience
- KITCHEN DIRECTOR OF LOTTE HOTELS & RESORTS
- EXECUTIVE CHEF OF LOTTE HOTELS & RESORTS
- MASTER CHEF OF KOREA
- THE GREAT CHEFS OF ASIA 1996
- JURY OF WORLD SKILLS “ TRADE 34 COOKING ”
- JURY PRESIDENT OF KOREA NATIONAL SKILLS COMPETION
- AUTHOR OF COOKING BOOKS
- THE TASTE OF LOTTE, BASIC WESTERN COOKING
- CULINARY SCIENCE AND SKILL DICTIONALY
Faculty Information
Prof. HyunJun Kim
- Email:
- djkim1086@wsu.ac.kr
- Phone:
- ++82 42-629-6856
- Office:
- W12, #501-2
Education Experience
- Culinary Arts, Woosong University, South Korea
Work Experience
- Vinpearl Luxury LANDMARK81 Vietnam / Pre-opening Executive Chef
- Vinpearl Luxury Danang Vietnam / Executive Chef
- Spread Boom Limited Hong Kong / Executive Chef
- The Tasting Room Macau / Sous Chef (2 Stars Michelin, World Best Asia #39)
- Melco Crown ‘City Of Dreams Macau’
- JW Marriott Indianapolis IN, USA
- Terranea Resort CA, USA
- Grand Hilton Seoul
Faculty Information
Prof. Franck Lemarchand
- Email:
- franck17@hanmail.net
- Phone:
- +82 42-629-6239
- Office:
- W13, #1004
Education Experience
- Theory-practice(option cooking) BEP(brevet d'etudes professionnelles) (professional studies diploma)
- 프랑스 노르망디 Douvres La Delivrande 공과대학
Work Experience
- 서울 프라자 호텔, '프랜치 키친', Chef de cuisine
- 서울 프랑스 대사관, Chef de cuisine
- 프랑스 파리, Chez Ma Cousine
Faculty Information
Prof. Pinaki Dutta
- Email:
- pinaki@wsu.ac.kr
- Phone:
- +82 42-629-6873
- Office:
- W12, #501-1
Working as an Assistant Professor of Sol International School and Director of Strategic Planning and Development that includes academic quality and communication matters related to Institut Paul Bocuse’s Bachelor of Culinary Arts Management programme in Woosong University, South Korea.
Education Experience
- PhD (Tourism, Leisure and Hospitality) final year candidate from Liverpool John Moores University, United Kingdom.
- MA (Hospitality Management) from the University of Brighton, United Kingdom
- BSc (Pure Science) from the University of Calcutta, India
- 3-year Diploma in Hotel and Restaurant Management, IIAS School of Management, India
Work Experience
- Dean and Principal Lecturer - TMC Academy, Singapore for 12 years
- Operation Manager – Food and Beverage Department, Hotel Bulbul, India
- Bar Manager, The Holt Hotel, United Kingdom
- Assistant Restaurant Manager, Wimpy, United Kingdom
- Assistant Food and Beverage Manager (Restaurant Operation), Zarim Resort, India
Faculty Information
Prof Frederic Scailteur
- Email:
- frscailteur@gmail.com
- Phone:
- +82 042-629-6867
- Office:
- W12, 504-2
With over 35 years of gainful experience locally and abroad leading Culinary in traditional and modern cuisine and desserts. Starting in Belgium for a period of 15 years then moving to Asia, for the last 19 years, developing new recipes, technology, and adjusting them to local and international tastes. Aside from having experience in 5 start International hotels, Chef Scailteur has also taught in famous Culinary schools and been a guest demonstrator around the world.
Work Experience
- Woosong University, Professor / Executive Pastry Chef Paul Bocuse Korea (started 2018)
- 85 Sky Tower Hotel, Executive Chef, Taiwan, 1.5 years
- Grand Intercontinental Seoul Parnas & Intercontinental COEX Seoul, Executive Pastry Chef, Korea, 1 year
- Waterfrond Hotel, Corporate Executive Pastry Chef, Cebu
- Art Rotana Bahrain, Grand opening Executive Pastry Chef, Indonesia, 1 year
- Hotel & resort Pullman Jakarta, Executive Pastry Chef, Indonesia, 1 year
- “Bon Vivant”, French & Danish pastry consultant, Korea, 1 year
- Le Cordon Bleu Paris, Executive Chef Professor, Korea
- I Chef Culinary School of Davao, Culinary demonstrator, Chef, & Director, 4 years
- Puratos, Manager & Demonstrator Pastry Research and Development, Japan, 4 years
- Culinary Center Arts of Manila, Culinary Teacher, Manila, 1 year
Awards/Achievements
- "Champion of Europe Pastries", March 2000, GOLD MEDAL, Rome Italy
- "Coupe du Monde de la Patisserie", 1999 January, SILVER MEDAL, World Vice Champion of Pastries, First PLACE in Artistic Showpiece, Lyon France
- "Trophee Europeen Cointreau", 1997 February, SILVER MEDAL, France
- "Grand Prix International Mandarine Napoleon", 1996 June, SILVER MEDAL, Brussels Belgium
- "Premier Patissier de Belgique", 1992 September, GOLD MEDAL, Prix (U.I.P.C.G)Union International Patisserie; Culinary; Glace
- "Trophee du Merite Artistique International", 1991 March, GOLD MEDAL, Brussels Belgium
Faculty Information
Dr. Kishor Chandran
- Email:
- kishorchandran@wsu.ac.kr
- Phone:
- +82 42-629-6874
- Office:
- W12, 506
Education
- Ph.D. Business Administration (Hospitality and Tourism Management); Woosong University, 2021.
- Master of Business Administration in Human Resources (MBA), University of Kerala; India 2011.
- Bachelor of Science in Hospitality and Hotel Administration, Indira Gandhi National Open University; New Delhi India, and Le Vatel Business School, France 2009.
- Advanced Certificate in Training and Assessment (ACTA), SkillsFuture Singapore; Ministry of Education - Singapore 2013.
Experience
- Assistant Professor, Woosong University since 2018.
- At-Sunrice GlobalChef Academy, Head of the Department - Academic Services, Singapore, 3+ years.
- At-Sunrice GlobalChef Academy, Head of the Department - Curriculum & E-Learning, Singapore, 3+ years.
- Hyatt Hotels and Relais & Chateaux, Assistant Manager, Hotel Operations, 2+ years.
Conference and Research Papers
- Kishor, C. (2021). “Work-overload and family conflicts: Does it affect the work-life balance of female hospitality employees in India?”. Korean Journal of Hospitality and Tourism, 2021. Vol 30(1), 131-147.
- Chandran, K., & Abukhalifeh, A. N. (2019). Systematic Literature Review of Research on Work-Life Balance in Hospitality Industry since Millennium; Review of Integrative Business and Economics Research, 2019. Vol. 10(1), 14-33.
- Chandran, K., & Abukhalifeh, A. N. (2019). Systematic Literature Review of Research on Work-Life Balance in Hospitality Industry since Millennium: Proceedings of the Society for Interdisciplinary Business & Economics Research 2019 Conference. Paper presented at the Society for Interdisciplinary Business & Economics Research: Hong Kong. Vol 10(1), 14-33.
- Chandran, K., & Abukhalifeh, A. N. (2019). Investigating the Work-Life Balance of Women Working In Five Star Hotels Across Kerala, South India: Proceedings of the 18th Asia Pacific Forum for Graduate Students' Research in Tourism 2019 Conference. Paper presented at the Asia Pacific Forum for Graduate Students' Research in Tourism: Seoul, South Korea. Vol 181(1), 298-310.
Research Interests
- Tourism Management,
- Human Resources Management,
- Organisational Behaviour,
- Hospitality Management,
- Gender Studies,
- Work-life Balance.
Faculty Information
Prof. Nordin Yassin
- Email:
- nordin@wsu.ac.kr
- Phone:
- +82 42-629-6864
- Office:
- W12, 501-2
Education Experience
- Bachelor of General Studies, Singapore University of Social Science (SUSS), Singapore, 2013
- Advanced Certificate in Training & Assessment (ACTA), Singapore Training and Development Association (STADA), Singapore, 2012
- Certificate in Food and Beverage Management, Singapore Hotel Association Training Education Center (SHATEC), Singapore, 2000
- National Trade Certificate 2 in Food and Beverage Skills, Singapore Hotel Association Training Education Center (SHATEC), Singapore,1991
Work Experience
- Student Services Manager, At-Sunrice GlobalChef Academy, Singapore, 2 years
- Assistant Faculty Manager, At-Sunrice GlobalChef Academy, Singapore, 2 years
- Head of Food and Beverage Management, At-Sunrice GlobalChef Academy, Singapore, 2 years
- Senior Food and Beverage Instructor, At-Sunrice GlobalChef Academy, Singapore, 5 years
- Food and Beverage Instructor, At-Sunrice GlobalChef Academy, Singapore, 2 years
- Restaurant Manager, The Tanglin Club, Singapore, 8 years
Faculty Information
Prof Sebastian Adams
- Email:
- woosongsebdam@gmail.com
- Phone:
- +82 042-629-6881
- Office:
- W12, #504-2
Education Experience
- Masters of Catering and Hospitality Management, Chamber of Commerce and Industry of Morbihan & Université Bretagne Sud, Vannes, France, 2008
- Bachelor BTNH ‘Baccalaureate Technique Hotelier’, Catering School of “Le Paraclet”, Quimper, France, 2002
Work Experience
- Professor, Woosong University / Institut Paul Bocuse
- Beverage Director, Sofitel London Heathrow, London, 1 year
- F&B Director, King Saud Royal Protocol Guest alaces Riyadh, Saudi Arabia, 1 year
- Director of Food & Beverage, Best Western Premier Hotel, Mongolia, 1 year
- Hospitality & Catering, 3Hpro & Samesics, Switzerland, 1 year
- Cabin Services Instructor/Airport Lounge Manager, Qatar Airways, Qatar, 1 year
- Hospitality & catering Consultant, Liancourt Company, Korea & Mongolia, 1 year
- Restaurant Director, Le Grand Largue, Brittany, France, 1 year
- On-board Food & Beverage Manager, Etihad Airways, Abu Dhabi, U.A.E., 2 years
Faculty Information
Prof. Maxime Rossetto
- Email:
- maximerossetto@wsu.ac.kr
- Phone:
- +
- Office:
- W12, #504-1
Coming from a pastry and baking background, Professor Rossetto worked at places both in Europe and in the USA. After an apprenticeship at Laduree Paris in Pastry, he traveled a bit in the UK for Robuchon (2 stars Michelin) in London, then in Italy for a 3 star Michelin near Bergamo called Da Vittorio, in Austria for Taubenkobel (2 stars). Back in Paris he worked at La patisserie des Reves (with MOF Angelo Musa) and at the palace hotel Ritz Paris. After this he specialized in breads and worked alongside Raoul Maeder and MOF Anis Bouabsa. Then Professor Rossetto took off to Chicago to open Eclair Bakery, Wholesaling croissants and petits-fours to the fine hotels in the city. Next he took the lead of Zak The Baker in Miami, Florida, where he spent the last 5 years before arriving here to teach at Institut Paul Bocuse.
Faculty Information
Prof. Fabrizio Ferrari
- Email:
- fabriferrari@me.com
- Phone:
- +82 42-629-6867
- Office:
- W12, #506
Education Experience
- Università degli Studi di Milano - Sciences of Legal Services for Officials in Finance, Banks and Insurances - Bachelor Degree - Milan, Italy - 2014
- Liceo Scientifico G.B. Grassi - Scientific High School - Lecco, Italy - 1999
Work Experience
- Restaurant “Al Porticciolo 84” 1 Michelin Star - Chef Owner - Lecco, Italy - 2004/Today
- Woosong University - Assistant Professor - Daejeon, South Korea - 2019
- Member of European Chefs Association JRE “Jeunes Restaurateurs d’Europe” - 2011/Today
- Restaurant “Piazza Duomo” 3 Michelin Stars - Alba, Italy - 2013
- Restaurant “Uliassi” 3 Michelin Stars - Senigallia, Italy - 2011
- Restaurant “Noma” 2 Michelin Stars - Copenhagen, Denmark - 2010
Faculty Information
Prof. Henrik Jonsson
- Email:
- profhenrik@wsu.ac.kr
- Phone:
- +82 042-629-6864
- Office:
- W12, #506
Education Experience
- MBA - Milpark Business School - Johannesburg, South Africa
- WACS Global Judge – Level 3 – Johannesburg, South Africa
- Culinary Diploma - Alpine Centre - Athens, Greece
Work Experience
- Woosong University, Assistant Professor (started 2019)
- Executive Chef, ADNH Compass, Dubai, U.A.E.
- Hospitality & Culinary Consultant & Trainer, owner
- General Manager, The Backyard LLC, Dubai, U.A.E
- Curriculum Specialist & UAE Chief Culinary Expert, Abu Dhabi Vocational Education & Training Institute
- State Appointed Executive Chef, Nelson Mandela’s State Funeral
- F&B Operations Manager & Developer, School of Tourism & Hospitality, University of Johannesburg
- Executive chef, School of Tourism &Hospitality, University of Johannesburg
- Executive Chef, Veligandu Island resort
- General Manager/Executive Chef, Vibe Catering
- Executive Chef/International Cuisine Lecturer, Prue Leith’s College of Food and Wine
Faculty Information
Chef. Louie Huang
- Email:
- loui6985@gmail.com
- Phone:
- +82 42-629-6868
- Office:
- W12, 504
Education
- Providence University ,MBA ,Taiwan 2017
- National Kaohsiung University ,Degree ,Taiwan 2000
Experience
- IHG Group - Hotel Indigo ,Executive Chef ,Kaohsiung 1years
- Millennium Group -Millennium Hotel ,Executive Chef ,Taichung 5years
- Shangri-la Hotel ,kitchen Chef ,Taipei 3years
- Hilton Hotel ,Kitchen Chef ,Taipei 1years
- VOL Group -Mr.&Ms. Bund ,Sous Chef ,Shanghai 5years
- BLN Group -Kafer, Sous Chef ,Shanghai 2years
- DIC Group -kers ,Executive Chef ,Taichung 1years
