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."
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 2012 as a Captain and, driven to take her management skills further, she became the Sommelier and eventually the General Manager.
Jackie enjoys reading and art museums, and you can hear her shaking up cocktails on her days off.
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.
Pastry Sous Chef
Being born and honing her pastry skills in Seoul, Korea, Yoonjung found her way into The Culinary Institute of America in Hyde Park, New York. She proceeded to stay in the States to work under Emma Bengtsson (current Executive Chef) of Two-Michelin Starred Aquavit while she was still Pastry Chef. Owing to that, Yoonjung learned to incorporate savory elements into her pastry.
Dedicated to showcase Korean cuisine, Yoonjung participated in numerous events such as, K-Food, K-Con, K-Food Fair during her tenure at Aquavit. Continued attraction toward Korean cuisine eventually landed her a position in Jungsik's Pastry team, and eventually promoted to Pastry Sous Chef in Spring 2018.
On her spare time, she enjoys teaching, volunteering, and constantly look to bring her talents to serve underprivileged youth.
Born and raised Cos Cob, just outside New York City, Catherine fell in love with wine while working in a small retailer in her hometown.
Once bitten by the wine bug, she decided to follow her passion and to trace her roots by moving to Italy.
Living in Italy was an eye opening experience. From tracing her roots in Puglia, to crushing grapes on Mount Etna and living the Italian life in Firenze...but it was time to come home.
With an intention of pursuing a career in wine, Catherine joined Tribeca Grill, winner of Wine Spectator's most coveted Grand Award.
Under the tutelage of Wine Director David Gordon and Head Sommelier Daniel Jung, she soaked up as much knowledge as she could from this rich environment.
After three years of learning, she joined Jungsik in March 2019 to start building a list of her own.
She currently holds Certified Sommelier certification through The Court of Master Sommeliers, and concurrently is in pursuit of obtaining a WSET Diploma.
Outside of the restaurant world, she makes a point of singing with a local ensemble and going back to Italy each year to work the harvest.
To purchase a gift card,
please give us a call at 212–219–0900 or visit Jungsik.
For media & job inquiries, please contact email@example.com