60th Gourmet Circle

Diamond Jubilee Celebration

Seasons, Millennium Seoul Hilton’s acclaimed French restaurant, is pleased to announce the arrival of the 60th Gourmet Circle Dinner, which will take place on Friday, October 8th and Saturday, October 9th. This diamond anniversary of the seasonal event promises to be an unforgettable evening of delicious delights! A celebration of fine dining, the Gourmet Circle Dinner, offered only 4 times a year, is a tradition that started in 1996. With each new season, award-winning Executive Chef Hyo Nam Park, taking inspiration from that season, creates a one-of-a-kind, magnificent menu, which is delightfully paired with a fine selection of wines.
Now at its 60th celebration, the season’s Gourmet Circle Dinner will impress as Executive Chef Hyo Nam Park crafts a medley of sublime tastes, textures and culinary nuances. A must for the Seoul gourmand and wine connoisseur, the event commences with a champagne reception at 7 p.m., followed by an epicurean seven-course meal, which is paired with complementary wines. Inspired by the fall and its bountiful harvest, the 60th Gourmet Circle Dinner will celebrate a cornucopia of flavors. This celebratory dinner, including wine, is priced at KW198,000++ per person. Because the Gourmet Circle Dinners are immensely popular, we kindly advise you to please make your reservations well in advance to avoid missing out on this incredible opportunity. Marked by sophistication and beautifully-decorated surroundings, Seasons offers contemporary French gourmet cuisine accented by traditional flavors. For reservations or enquiries, please call Seasons at (02) 317-3060.
Chinese Restaurant Taipan
Welcomes New Sous-Chef from Japan
Taipan, Millennium Seoul Hilton’s Chinese restaurant, is honored to welcome a new chef to its kitchen. Sous-chef Teruaki Hideshima hails from Japan but has dedicated the last 16 years of his career to cooking Chinese cuisine. This is not sous-chef Hideshima’s first visit to the Millennium Seoul Hilton. About a decade ago, Hideshima visited the hotel as a visiting chef while he was working at the Nagoya Hilton. While here, he made such a favorable impression with his sublime culinary creations that to this day, those fortunate diners still vividly remember their meal and claim it as one of the best meals of their lives! Since then, his culinary skills have only gotten better, so diners are guaranteed a memorable epicurean experience when they visit Taipan.
Born in Nagoya, Japan, Teruaki Hideshima was destined to be a chef. His father worked as a chef his entire life, and Hideshima’s brother also works in Nagoya as a restaurant owner. After graduating from the Tsuji Academy Cooking & Confectionery Vocational School in Osaka Japan, Hideshima spent almost a decade honing his culinary skills at the Nagoya Hilton at the acclaimed Chinese restaurant, Dynasty.
Hideshima also spent a year in New Zealand working as a sushi chef at Sansui, one of Auckland’s foremost Japanese restaurants, where he refined his skills and artistry in plate presentation. For the last six years, He has been working at the esteemed Karin Chinese restaurant of ANA Hotel Grand Court Nagoya. nw