NEW KOREAN FINE DINING
IN NEW YORK CITY
Jungsik offers a modern and unique understanding of contemporary Korean cuisine – innovative chef Yim has christened it as New Korean. The name for the restaurant, Jungsik, was a play on words. In the Korean language Jung Sik is a formal dinner and it is also the name of our chef. We invite you to come and experience the boldly flavored and whimsical culinary offerings of restaurant Jungsik.
Chef / Proprietor
Chef Yim Jung Sik began his culinary journey during his army days. His talent was recognized by the commanding officer who made him his personal chef. The experience inspired Yim to learn to cook professionally, eventually leading him to the renowned Culinary Institute of America, where he was introduced to the intricacies of fine Western cooking. This was followed by apprenticeships at leading New York restaurants Aquavit andBouley. In 2007, he relocated to Spain where he apprenticed at 2 star Michelin-rated Zuberoafollowed by a stint at 3 star Michelin-rated Akelarre. He returned to Seoul and in February, 2009 he opened his near-eponymous restaurant Jung Sik Dang instantly wowing gourmands with his innovative take on what he termed “New Korean”. The New York Times states: "It was only a matter of time before Korean cuisine got the nouvelle treatment, and a pioneer in this growing movement is Jung Sik Dang."
Ho Young Kim
In 2009, Chef Ho Young Kim started his career in fine dining with the original Jungsik restaurant in Seoul, South Korea as a sous chef. In 2011, as an integral part of the opening team for Jungsik New York, he made the move to the U.S. During his tenure, the restaurant earned its first star in the Michelin Guide, and eventually a second star in 2013. After spending time at Ecole Ferrandi in Paris and working under Chef Pascal Barbot of the three Michelin-starred L’Astrance, he returned to New York City as the Executive Chef of Jungsik.
Joo Young Yang
Joo Young began his career in hospitality as a busser in a casual Korean restaurant in New Jersey. While attending college, he continued to work to the restaurant and quickly took on myriad of positions from waiter to captain, eventually becoming its General Manager. It was then when he realized his love for the profession. In 2012, Joo Young took on a position in the kitchen at Jungsik as a line cook. After a year, he transitioned to the dining room, first as a bartender and ultimately becoming the General Manager in 2015. His tenure with Jungsik has given him a newly found appreciation and enthusiasm in honing his craft in fine dining.
Chef Eunji Lee was born in Busan, South Korea and fulfilled a lifelong dream of studying pastry arts when she moved to France in 2006. Classically trained at the Institut National de la Boulangerie Pâtisserie in Rouen and at the Ecole Ferrandi in Paris, Lee spent three years in the acclaimed restaurant Ze Kitchen Galerie of Chef William Ledeuil and then trained under Chef Alain Ducasse and Pastry Chef Cedric Grolet at three Michelin-starred Le Meurice for another four years. When the opportunity arose for Eunji to combine her classic French training with Korean ingredients, she jumped at the chance to become the Pastry Chef of Jungsik. Chef Lee became the first non-European contestant in Season 4 of the French competition Qui sera le prochain grand pâtissier? and her Dessert Tasting Menu at Jungsik was featured in the New York Times in August 2017.
Assistant General Manager
Originally from Ohio, Jackie got her start in the restaurant industry working for the Driftwood Group. After deciding to further her restaurant career, she moved to New York City where she has worked through many of the city’s lauded fine dining establishments, including restaurants by Chefs Daniel Boulud, Tom Colicchio and Mario Batali. She joined Jungsik in 2013 as a Captain and, driven to take her management skills further, she became the Sommelier and eventually the Assistant General Manager.
Jackie enjoys reading and watching movies, and you can hear her shaking up cocktails on her days off.
Jun Hee Park
Jun Hee Park was born in South Korea where he has learned home cooking from his mother. To further his career Jun Hee moved to New York and enrolled at the Culinary Institute of America where he honed his skills with Western techniques and ingredients. After graduation, Park landed a position as a line cook at Jungsik and was promoted to Sous Chef in 2017. Jun Hee brings his love and techniques for authentic Korean cuisine in one of the most modern Korean kitchen.
Jae caught the “wine bug” while managing multiple Korean bars in New Jersey when Joo Young (Jungsik’s current GM) brought over amazing wines from Jungsik after his shift. These moments encouraged him to step out of his comfort zone in New Jersey. In 2015, after over a decade of managing these spots, he made a commitment to join Jungsik’s beverage team to further his growth in wine.
Since joining the team, Jae has passed Certified Sommelier exam in 2016, and is now an Assistant Sommelier looking to take Advanced Sommelier exam in the near future.
Pastry Sous Chef
Justin began his career in the pastry kitchen of Chef Charlie Palmer’s flagship New York City restaurant Aureole. After Aureole, he was awarded a scholarship that give him to opportunity to apprentice under Chef René Frank at the three Michelin-starred Restaurant La Vie in Osnabrück, Germany. With a breadth of knowledge in French and German pastry, Chen returned to the U.S. and started at Jungsik as Pastry Sous Chef to learn desserts using Korean techniques and ingredients.
To purchase a gift card,
please give us a call at 212–219–0900 or visit Jungsik.
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