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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
Jungsik Yim

Chef Jungsik Yim has gained acclaim for his “New Korean” cuisine, which reimagines traditional Korean dishes with a modern twist. After studying culinary arts at the Culinary Institute of America (CIA) in the United States, he honed his skills at renowned restaurants such as Aquavit and Bouley in New York, and Zuberoa and Akelarre in Spain. In 2009, Chef Yim opened Jungsik in Seoul, followed by the launch of JUNGSIK New York in 2011, leading the global recognition of Korean cuisine. His innovative culinary philosophy emphasizes a harmonious blend of tradition and modernity, earning widespread praise from food enthusiasts in both Korea and New York.

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Executive CheF / director of operations
Daeik Kim
Chef Daeik Kim was born in Gangwon Province, Korea, and discovered his passion for cooking at an early age. He began his culinary journey in some of Korea’s most renowned kitchens, where he trained in a wide range of cuisines including Italian, French, Japanese, and Chinese. Seeking to deepen his expertise, he moved to New York to study at the Culinary Institute of America (CIA) and joined Jungsik New York upon graduation in 2018. Chef Kim strives to reinterpret Korean cuisine through innovative techniques and globally inspired ingredients. With deep respect for tradition, he brings a modern perspective that elevates Korean flavors while making them accessible and compelling to a global audience. To him, cuisine is more than a craft—it is a universal language that conveys emotion, shares stories, and bridges cultures. He believes that great food transcends borders, languages, and backgrounds, and has the power to connect people from all walks of life. His mission is to help the world experience the elegance, depth, and spirit of modern Korean cuisine, and to establish its identity as a vital part of the global culinary conversation. For Chef Kim, a chef’s responsibility extends beyond the plate. He leads with integrity, mentors the next generation, and continuously explores how to create sustainable and meaningful culinary experiences. Honoring tradition while relentlessly pursuing innovation—this is the path he follows every day in the kitchen.
chef de cuisine
Wonsuk Jeong
Pastry Sous Chef
Seula Lee
Sous Chef
Andy Lee
Sous Chef
Klay Kim
Sous Chef
Sohyun Han
Sous Chef
Ramsey Diba
AssiStant general Manager
Angello Luque
AssiStant general Manager
Annie Wu
wine director
Cameron Dellinger
Head bartender
Romeo Lacandola
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