Junghyun and Ellia Park: Redefining Korean Cuisine in New York
A Journey to New York
Junghyun and Ellia Park moved from Seoul to New York City 12 years ago, right after they got married. They relocated because Junghyun, who goes by JP, got a job cooking at Jungsik. At the time, they weren’t even considering opening their own restaurant in New York. Instead, they thought it would be more likely for them to eventually create something in Korea.
Embracing Heritage and Innovation
"But then we saw the larger potential in New York," Ellia tells Observer. "They’re open to different cultures here." The Parks embraced their heritage and merged it with a New York groove and a global, travel-inspired sensibility, and created one of the world’s most revered and influential restaurant groups. With JP as executive chef and Ellia as CEO, their company, Na:eun Hospitality, has redefined Korean cuisine in New York, and now runs Atoboy, Atomix, and Naro. All of these restaurants are about celebrating, recentering, and evolving Korean food.
Atomix: A Culinary Masterpiece
But, of course, it’s the two-Michelin starred Atomix that has ascended to the pinnacle of fine dining in the United States. Last year, Atomix jumped 25 spots and was ranked No. 8 in the prestigious World’s 50 Best Restaurants list. There was only one other restaurant in America, 44th-ranked Le Bernardin, that made the top 50.
The Future of Korean Cuisine
The Parks are excited about Las Vegas in June, but they also feel the weight of expectations.
"We’re definitely very happy we can join this event again," JP says. "But at the same time, we’re kind of nervous, too. Jumping up to eight was a great achievement. We thought we were going to be 20 or 30."
"We think so much about legacy," Ellia says. "Our role is now leading the new generation. We really have a responsibility to the Korean culture, too."
The Culinary Lab
Atomix isn’t a purely Korean restaurant. It’s about what the forward-thinking JP calls his "personal cuisine," and is the result of poring through cookbooks, traveling the world, discovering preparations like mole in Mexico and then incorporating what he’s studied and eaten into his tasting menus.
The Parks often say that they are still learning, and one goal of Na:eun Hospitality is to simultaneously become both more Korean and less Korean.
The Next Chapter
In terms of being more Korean, the Parks are working to open a culinary lab in Seoul, possibly in late summer 2024, where staff will delve into local flavors, techniques, and history. The duo want their team to experiment with new ingredients and also to meet with experts who have mastered certain dishes.
Acru: A New Venture
The Parks’ next restaurant, however, won’t serve Korean food. This summer, former Atomix sous chef Daniel Garwood and Na:eun Hospitality will debut seasonal tasting menu restaurant Acru in Greenwich Village.
Conclusion
The Parks’ journey to redefine Korean cuisine in New York is a testament to their passion, creativity, and dedication to their craft. With their restaurants, they are not only showcasing the beauty of Korean food but also pushing the boundaries of culinary innovation.
FAQs
Q: What inspired the Parks to move to New York?
A: They relocated because Junghyun got a job cooking at Jungsik, and they saw the larger potential in New York.
Q: What is the focus of Na:eun Hospitality?
A: The company is focused on celebrating, recentering, and evolving Korean food.
Q: What is Atomix?
A: Atomix is a two-Michelin starred restaurant that has ascended to the pinnacle of fine dining in the United States.
Q: What is the Parks’ goal with their culinary lab in Seoul?
A: The goal is to delve into local flavors, techniques, and history, and to experiment with new ingredients and meet with experts who have mastered certain dishes.
