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 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 and Bouley. In 2007, he relocated to Spain where he apprenticed at 2 star Michelin-rated Zuberoa followed 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.”

Executive Chef
Daeik Kim
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.
General Manager
Ryan Te
Executive Pastry Chef
Yoonjung Oh
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 Executive Pastry Chef in Summer 2021. On her spare time, she enjoys teaching, volunteering, and constantly look to bring her talents to serve underprivileged youth.
Service Director
Christie Warkenthien
Executive Sous Chef
Junhee 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.
Head Sommelier
Debbie Jones
Sommelier Debbie Jones began working in professional kitchens at a young age, which helped her to develop her passion for the culinary arts. She went on to attend the Culinary Institute of America and during her studies, she completed an intensive three-week wine course that changed her career trajectory, clearing a path for her to the fine dining industry. Upon her graduation from the CIA, Debbie moved to New York and began her career at Gramercy Tavern before moving on to The Modern. She then began working at Del Posto where she worked for four years. During this time, Debbie obtained her diploma from the Wine Spirits Education Trust and became a Certified Sommelier from the Court of Master Sommeliers. Then, she became the Wine Director at Michelin-starred Musket Room before joining the Jungsik team in August, 2020. It is Debbie’s passion and experience in all facets of the culinary arts that truly set her apart as a sommelier because by drawing from her background, she is able to develop unique wine pairings for each dish.
Sous Chef
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.
Sous Chef
Chris Lee
Born in the States, Chris' main connection to Korea was through the food his mom cooked and his dad's love of seafood. After attending school in Korea for a short while, he would move to New York and proceed to do a crash course on the culinary industry until finally reaching Jungsik late 2020 as a line cook. Here he would rediscover this connection and come to enjoy the sometimes contradicting duality of exactness and always flowing form of fine dining. Early 2022, he was proud to join the kitchen management team and continues to relish working in one of the most storied Korean fine dining restaurants in New York and the world.
Sous Chef
Wonsuk Jeong
Chef Wonsuk Jeong was born in South Korea, and moved to Canada and experienced diverse cultures of the world. He began his culinary career in Vancouver, and moved to New York to study abroad at the Culinary Institute of America to develop his professional skills. With his strong interest in fine dining, he spent time and trained at Chef Thomas Keller’s Per Se, and later joined Jungsik to fulfill his passion for contemporary Korean cuisine. He wishes to share the exciting flavors and dishes of Korean cuisine at Jungsik.