Rooted in heritage and elevated by experience, Jane Chun is a Korean-American pastry chef specializing in refined Korean-French desserts. Her creations are an homage to the flavors she grew up with—reimagined through the lens of classical French technique and years of dedicated training.

Her journey began with a deep admiration for the elegance of pâtisserie, sparked during her time in Paris as a college student, where she immersed herself in the artistry of Parisian pastry. After formal training at pastry school in France, she honed her craft at the Michelin-starred La Table d’Hervé Busset in Conques, France, translating rigorous technique into her own creative language.

Returning to New York, she refined her skills at JM Bakery—an atelier conceived by Michelin-starred chefs and at the acclaimed Lafayette Grand Café & Bakery, home of the iconic Suprême croissant. She also contributed to the pastry program at the Japanese-French Pâtisserie Fouet and joined the team at the legendary Michelin-starred Restaurant Daniel, working under Chef Shaun Velez in the year he was named La Liste’s 2024 Pastry Chef of the Year. Today, she crafts desserts at Houston’s Le Jardinier, one of the city’s six Michelin-starred destinations.

Every dessert she creates is a dialogue between memory and mastery—familiar Korean flavors presented with balance, finesse, and precision. Guided by passion and a love for the joy dessert brings, she approaches each component with thoughtful consideration, inviting guests to experience the beauty of texture, nuance, and story in every bite.

The number 1004 is a reflection of that spirit—both a Korean play on words for chunsa, meaning "angel," and a subtle nod to her own name. It reflects the heart and intention behind each dessert: graceful, personal, and lovingly crafted.