From a café owner in Seoul to an international chocolate artistry stage, South Korean pastry chef and chocolatier Sanghwa Lee has built a remarkable journey through creativity, perseverance and continuous learning. Founder of PAS À PAS in Seoul, Lee represented South Korea at the World Chocolate Masters 2026 in Antwerp, advancing to the Superfinal and receiving the Jury Standout Award.
In this exclusive interview with The Korea Times Xpress, she discusses her AI-inspired chocolate creation ARCA Pods, the potential of Korean ingredients in contemporary pastry, and how culture, technology and human emotion shape her approach to chocolate artistry.
From café owner to world-class chocolatier, what changed your journey?
My journey began with a simple love for coffee and desserts. When I first opened my café, I never imagined that one day I would represent Korea on the world stage. I began studying pastry professionally at the age of 29, which is relatively late in this industry. However, I believe that starting later gave me a stronger sense of purpose and determination. After studying at Le Cordon Bleu, I continued learning from chefs around the world and eventually established PAS À PAS, my baking studio in Seoul, where I have been teaching and sharing my passion for pastry for more than a decade.
What changed my journey was my curiosity and desire to keep improving. I never wanted to simply repeat what I already knew. I wanted to challenge myself, explore new techniques, and discover my own creative identity. Winning the Korean national selection for the World Chocolate Masters and representing my country in Antwerp was something I could never have imagined when I first started.
What inspired the story behind your AI-themed chocolate creation, ARCA Pods?
ARCA Pods was inspired by a question I found fascinating: In a world increasingly shaped by artificial intelligence, what makes human creativity truly special? I imagined an AI companion named ARCA and explored the playful connection between humans and technology. The design was inspired by wireless earbuds, representing communication, connection, and the way technology has become part of our everyday lives.
But the most important part of the concept was the contrast between technology and human emotion. I combined flavours such as cherry, pistachio, and black sesame to create a sensory experience that feels both familiar and unexpected. AI can analyse information and generate ideas, but I believe the memories, emotions, and personal experiences behind a creation give it a unique identity.
Through ARCA Pods, I wanted to express that even in a highly technological future, the joy of tasting, feeling, and sharing something delicious remains deeply human.
What transforms chocolate from a craft into an art form?
For me, chocolate becomes art when technical precision meets emotion and storytelling. Chocolate is an extraordinary material. It can be shaped into almost anything, but it is also extremely sensitive and requires a deep understanding of temperature, structure, texture, and balance. However, technical perfection alone does not necessarily make something meaningful.
I believe a truly memorable chocolate creation should communicate something beyond its appearance. It might express a cultural identity, a personal memory, a feeling, or a story that connects with the person experiencing it.Taste is equally important. A beautiful chocolate sculpture may capture someone’s attention, but flavour is what creates a lasting memory. My goal is always to combine visual beauty, craftsmanship, and flavour into one complete experience. Technique allows us to create something beautiful, but emotion gives that beauty meaning.
What did competing at the World Chocolate Masters teach you?
The World Chocolate Masters was one of the most demanding and meaningful experiences of my life. I spent approximately 75 days training in the Netherlands, working almost every day to prepare for the competition. There were countless failures, revisions, sleepless nights, and moments when I felt I had reached my physical and mental limits. Competing against some of the world’s most talented chocolatiers taught me how much there is still to learn.
I was honoured to advance to the Superfinal and receive the Jury Standout Award at the 2026 World Chocolate Masters in Antwerp. Of course, I had hoped for an even higher result, and I cannot deny that I felt disappointed. But looking back, I realise how much I gained from the experience. My coach, Frank Haasnoot, helped me develop not only my technical skills but also a more disciplined and thoughtful approach to craftsmanship. His guidance became one of the most valuable parts of my journey.
I learned that creativity alone is not enough. Consistency, time management, precision, and the ability to remain focused under extreme pressure are equally essential. Most importantly, the competition reminded me why I love this profession. I returned home with new skills, unforgettable memories, and a stronger desire to continue challenging myself. A competition lasts only a few days, but the growth it creates can stay with you for a lifetime.
Which Korean flavours deserve greater recognition worldwide?
I believe Korean ingredients have enormous potential in contemporary chocolate and pastry. Ingredients such as black sesame, roasted buckwheat, barley, roasted rice, pine nuts, and jujube offer beautifully complex flavours that are still relatively unfamiliar to many international audiences.
I am particularly interested in roasted grains and seeds because of their nutty aromas, subtle bitterness, and deep, comforting flavours. For example, black sesame pairs beautifully with dark chocolate, while roasted buckwheat adds a distinctive aroma and delicate crunch. Korean citrus ingredients, such as yuja and Jeju citrus, also offer exciting opportunities to create brightness and balance in chocolate desserts.
During the World Chocolate Masters, I incorporated Korean grains, nuts, and other ingredients into my creations to express my cultural identity in a contemporary way. My goal is not simply to introduce Korean ingredients because they are Korean. I want to demonstrate how their unique characteristics can create sophisticated and harmonious flavour combinations. I believe Korean pastry has the potential to become an important part of the global dessert conversation.
How do you help aspiring bakers develop their own creative identity?
As an educator, I believe teaching is about much more than sharing recipes. A recipe can teach someone how to make a dessert, but it cannot automatically teach them how to become a creative chef. At PAS À PAS, I encourage students to understand why each ingredient and technique is used, rather than simply memorising instructions.Strong fundamentals are essential. Once students understand the technical principles, they gain the confidence to experiment, question traditional methods, and develop their own ideas.
I also encourage them to find inspiration outside the pastry kitchen, through architecture, fashion, nature, travel, and personal experiences. Creativity often begins when we connect ideas from different worlds.
One of the most important lessons I share is that failure is a necessary part of becoming a better chef. I have experienced countless failures myself, and many of my best ideas were developed through repeated experimentation. I want my students to understand that they do not need to imitate another chef to be successful. The most valuable thing they can develop is their own creative voice.
After the World Chocolate Masters, what’s next for your chocolate artistry?
The World Chocolate Masters was not the end of my journey. In many ways, I feel that it was a new beginning. After spending months training and competing at such an intense level, I have returned with a much broader perspective on chocolate, flavour, and craftsmanship. I want to continue exploring the relationship between pastry and cuisine, especially how culinary techniques can create new possibilities in chocolate and desserts.
I am also interested in developing creations that combine Korean ingredients with contemporary European pastry techniques, bringing together different cultures through flavour. Another important goal is to share what I have learned with the next generation of pastry chefs through masterclasses, education, and international collaborations.
And yes, I would love to challenge myself on the world stage again. I know there are still many things I can improve, and that excites me more than anything. When I first began my career, I simply wanted to make delicious desserts. Today, I want to create experiences that inspire people, tell meaningful stories, and show the world the creative possibilities of Korean pastry.
From Korean ingredients to imaginative chocolate creations, Sanghwa Lee continues to explore the possibilities of contemporary pastry. Her journey reflects how tradition, innovation and personal expression can come together to create something extraordinary. As she looks towards new collaborations and creative challenges, her story offers inspiration to aspiring chocolatiers and culinary artists around the world.
The Korea Times Xpress celebrates the creators and cultural innovators bringing Korea’s creativity to the global stage.