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."
Chef Suyoung actually got her start into the food industry by studying Food Styling and working as a Food Stylist in Seoul, Korea. She found that it didn’t suit her creative mind, and started as an intern at the Millennium Hilton Hotel in Seoul, Korea. She honed her skills at the hotel and started to look for other, more ambitious kitchens, and found a place at Jungsik Seoul in 2013. For the next four years, she widened the breadth of her skills and rose from the position of line cook to Sous Chef, To further her knowledge and experience, in 2017 she worked overseas at Ms. G’s, a high regarded Two-Hat restaurant in Sydney, Australia. Here she expanded her knowledge on all types of Asian cuisine, particularly Southeast Asian. In 2018, she came stateside to help open ATOBOY, Chef Junghyun Park’s first restaurant venture. After traveling the world and gaining invaluable experiences in different metropolitan cities, she returned to Jungsik New York’s location as the Chef de Cuisine in 2019. Chef Suyoung is very passionate about every kind of Asian cuisine, and she also loves pasties and desserts.
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.
Executive Sous Chef
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.
Chef Daeik Kim was born in Kangwon Province in Korea, and first started cooking at Korean Culinary Arts School. He learned and experienced Italian, French, Japanese, Chineses and other cuisines in variety of restaurants in Korea, went abroad to Australia to expand his culinary experience. He moved to New York to study at the Culinary Institute of America and joined Jungsik in 2018 after graduating from the CIA.
He wants to make Korean cuisine more creative by using different techniques and ingredients, and spread Korean cuisine around the world and have them experience and enjoy it.
He believes cooking is not restrained by borders and races, and any great food can be loved by anyone.
Sang Jin Yi
Chef Sang Jin began his culinary career at The Balcony, a contemporary Korean restaurant in Seoul in 2012. After spending three years, he decided to move to the United States to further develop his culinary skills and techniques. He spent first two years working in Maryland then moved to New York in 2017 to acquire Culinary Arts Associate Degree from the Culinary Institute of America.
Ever since his first job as a line cook, he always had strong interest in diverse styles of Korean cuisine. In 2018, after working at Del Posto in Chelsea, he joined the kitchen team at Jungsik to fulfill his passion for Korean cuisine. A year later in 2019, he was promoted to sous chef.
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.
To purchase a gift card,
please give us a call at 212–219–0900 or visit Jungsik.com
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