Selme, a Korean-born French, began his chef career in the south of France, working under distinguished Michelin-starred chefs such as Jean-André Charial, Dimitri Droisneau and Arnaud Donckele. He subsequently became a luxe hotel chef in establishments like La Cabro d’Or and La Réserve de Beaulieu, affiliated with the luxury hospitality union Relais & Châteaux.

Selme began working with the Hyatt brand in 2017 as the head chef at Park Hyatt Busan's Italian restaurant Living Room. That same year, he won first place at the Asia Pacific round of The Good Taste Series, hosted by Hyatt.

In 2018, Selme was promoted to the Executive Sous-Chef role at Park Hyatt Shanghai and led large-size catering teams.
 He assumed the position of Executive Chef at Andaz Seoul Gangnam two years later. In the role, he launched new restaurant concepts, including the modern Korean restaurant Jogakbo Kitchen, and led notable changes in the kitchen like the incorporation of an AI chef at the grill station.

 "Drawing on my diverse experiences in European countries and cultural encounters in China and Korea, I am excited to showcase high-quality cuisine unique to Park Hyatt Seoul, using the finest local seasonal ingredients and a profound understanding of Korea's rapidly evolving culinary landscape," said Selme. "I aspire to share my culinary philosophy rooted in heritage, sharing, and expertise, offering fresh inspiration to young chefs so that we can grow and evolve together."