Owner-chef Yim Jung-sik, now referring to his role as a “creative director,” is the visionary behind the extraordinary success of Jungsik New York. His determination and innovative leadership culminated in an unprecedented achievement: earning three MICHELIN stars for a Korean restaurant in the heart of New York City. Jungsik New York not only represents a triumph for the Korean fine dining scene but also broke a 12-year hiatus, becoming the city’s first new three-MICHELIN-star restaurant since Eleven Madison Park in 2012. This milestone is not just a victory for Korea but a defining moment for New York’s fine dining landscape.
For chef Yim, 45, this recognition represents the fulfillment of a lifelong dream—a dream he nurtured from a young age, thanks to his privileged background. His early exposure to fine dining and international cuisine was an unusual luxury in 1980s Korea, laying the foundation for what would eventually become a monumental moment in culinary history.
Yim’s ambition to become a chef was further ignited during his mandatory army service. It was during this time that he entered the kitchen, experimenting with ingredients and exploring their potential. He developed a simple yet enduring philosophy that has guided him for decades: “Make it delicious.” This philosophy not only underscores his culinary vision but also marks the beginning of a virtuous cycle of business, driving continuous innovation and inspiration within the culinary world.
A Historic Milestone for Korean Cuisine
The most talked-about news in the fine dining scene last month was Jungsik New York’s elevation to three MICHELIN stars, earning inspectors’ acclaim that “Jungsik has reached a heady level.” This historic achievement marked a significant turning point, establishing Korean cuisine as a global contender rather than an “exotic” niche. The milestone made headlines not only nationwide but also around the globe.
Inspector Reveals All: Jungsik New York
Located in New York’s Tribeca neighborhood, Jungsik New York opened its doors in 2011, earning its first MICHELIN star within a year. As the first restaurant run by a Korean chef in the city to do so, it introduced its groundbreaking “New Korean” culinary philosophy through an elegant, single tasting menu. By 2013, it had ascended to two stars, solidifying its status as a trailblazer in modern Korean gastronomy. Last month, the restaurant reached an extraordinary milestone, being awarded the coveted third MICHELIN star— the first Korean restaurant in the U.S. to join this elite tier.
Uncover how Yim crafted the concept of 'Jungsik' in just 10 minutes and sparked a revolution in modern Korean cuisine.
The journey of Jungsik began earlier, with the opening of its original location in Seoul in 2009. When the MICHELIN Guide launched in Seoul in 2016, the restaurant received its first star and was elevated to two stars in 2017. Jungsik Seoul remains a cornerstone of modern Korean fine dining, recognized as a trailblazer in bringing Korean cuisine to the global stage.
A Lifelong Dream Comes True
“Ever since I was young, it has been my dream to earn a MICHELIN star,” Chef Yim reflected. This dream took root even before the MICHELIN Guide was introduced in New York, as he developed a fascination for fine dining. While studying at the Culinary Institute of America (CIA), where the MICHELIN Guide featured prominently in his coursework and tests. However, it was during his European tour in 2006 and 2007, where he dined at numerous MICHELIN-starred restaurants, that his dream truly crystallized. He was mesmerized by the artistry and precision of the establishments he visited, solidifying his resolve to one day achieve that same pinnacle of excellence.
A once-vague dream began to crystallize: “During that time, as I visited MICHELIN-starred restaurants across Europe, a hazy yet profound dream began to take shape—to open my own restaurant and become the first Korean to earn a MICHELIN star,” Yim shared. This vision became the driving force behind his ambition to establish a restaurant in New York, a city he saw as a symbol of boundless opportunity.
The timing couldn’t have been better, coinciding with the launch of the MICHELIN Guide in New York in 2005, further fueling his aspirations. New York, a city often described as a battlefield—where businesses constantly open, close, or relocate—yet for him, it was a place where he could shoot for the stars.
“Walking through the grand gateway that is New York makes you feel like you can achieve anything. The city has that kind of energy,” he once remarked. “If I were to describe it, New York represents symbolic significance, dynamism, and its role as the center of the world.”
At the time, Yim anticipated that the MICHELIN Guide wouldn’t reach Korea for at least another decade, making New York the ideal stage to chase his dreams. His prediction was nearly spot on—the MICHELIN Guide launched in Seoul in November 2016, and just last year, it expanded to Busan, Korea’s second-largest city.
On the historic day Jungsik New York received its third MICHELIN star, Yim was inundated with notifications. Amid the flood of messages, one phrase appeared over and over: “Three MICHELIN stars.” It took him five hours to respond to them all.
While his team in New York attended the ceremony and accepted the award, Yim was in Seoul, reflecting on the years of dedication and perseverance that had led to this achievement. Later, he shared his thoughts on social media, writing, “A three-star rating was one of the many peaks in life I had always dreamed of conquering.”
Despite this monumental achievement, Yim remained grounded. “It’s not an individual achievement; it’s what a team achieved,” he emphasized. His journey was undeniably challenging—conquering a mountain that no one had ever dared to climb. It was an unpaved yet visionary path, marked by humility and an unwavering belief in the potential of Korean cuisine.
As someone who paved the way for Korean fine dining on the global stage, Yim has often found himself walking the road not taken—a path that demands resilience, courage, and a vision that few could comprehend.
Yet, even in moments of triumph, Yim continues to share the credit with his team, a true reflection of his character and leadership.
A Virtuous Cycle of Success
Jungsik’s success in New York—a city symbolic of achievement—took years of refinement and upgrades to meet what Yim calls “three-star standards.” This accomplishment wasn’t solely built on culinary mastery but also on his unwavering commitment to sustainability, which he refers to as his “management recipe.”
“The well-being of employees is the foundation of everything,” Yim emphasized. “Ultimately, the staff need to live well in order to work with a joyful heart.” He believes that everyone on his team should feel a sense of ownership in what they do, starting with his core philosophy of “making food taste amazing.” This philosophy not only keeps guests returning but also lies at the heart of his management approach.
Yim is deeply invested in his team, consistently prioritizing their needs—from adjusting working hours to fostering a culture of ownership among employees. He acknowledges that the three hours a guest spends in the restaurant must reflect excellence in every aspect, including service. For him, his “management recipe” had to align with the exacting standards of a three-star restaurant. "I believe that when you're exhausted, you can't give your 100%," he added.
Perfecting Jungsik to meet those standards was a journey years in the making. “I could sense it coming in the past two or three years,” Yim shared, reflecting on the moment he realized that Jungsik was truly ready to reach this pinnacle.
Achieving this level of excellence required more than just culinary mastery; it was the result of unwavering dedication and seamless collaboration.
The highly praised dessert, Dolhareubang, originally crafted in Seoul, embodies Yim’s philosophy of granting his team creative ownership. Yim admitted it was unexpected to see MICHELIN inspectors specifically highlight the dessert in their comments, especially as it had been introduced the same year Jungsik earned its third MICHELIN star.
Inspired by Jeju Island’s iconic stone statues, the dessert serves as a symbol of Jungsik in Seoul. It was the pastry chef, who had moved from Jungsik Seoul to New York, who proposed introducing this emblematic creation to Jungsik New York. MICHELIN inspectors praised the dessert for bringing a touch of “fun” to the fine dining experience.
“I always respect the team’s passion and tell them, ‘Go ahead and do it your way,’” Yim shared, underscoring his belief in fostering creativity and trust within his team. Not only does he care deeply about his team’s well-being, but he also empowers them to take ownership and ensures their voices are heard.
In the bigger picture, Yim envisions a future where Jungsik thrives independently of his presence. “Jungsik shouldn’t end just because I’m not here. Those who have trained under me are well-versed in my style and cuisine. I trust them to carry on the legacy,” he shared. "My role now is to guide them in a capacity similar to that of a 'creative director,' ensuring the restaurant continues to evolve sustainably."
Simplicity at the Core
At the heart of Jungsik New York’s success lies an unwavering commitment to simplicity and precision. “I didn’t try to add anything extra; I simply eliminated anything that didn’t meet the standards of a MICHELIN three-star level,” Yim emphasized.
To maintain this virtuous cycle, Yim doesn’t plan on making any major changes to Jungsik. The restaurant has now become a destination for chefs eager to understand what three-star standards look like. For Yim, the focus remains on refinement and preserving perfection. He views the upcoming busy seasons as opportunities for positive change and continued growth for Jungsik.
Following the announcement of the restaurant’s third MICHELIN star, Yim now reflects on the heightened responsibility that comes with the accolade. “I keep reminding the staff, ‘Let’s not focus solely on profit. With the title we have and the high expectations from people, the higher the expectations, the greater the risk of disappointment. That means we have to perform even better.’”
What’s Next for chef Jungsik?
Chef Yim Jungsik's culinary journey is a testament to his relentless pursuit of innovation and excellence—a creativity that has never waned. With the recent inclusion of Gomtang Lab, a Seoul-based establishment redefining traditional beef bone soup, in the 2025 MICHELIN Guide Seoul & Busan, and the launch of SEA in Manhattan, Yim continues to push the boundaries of modern gastronomy.
SEA, an acronym for South East Asia, offers a vibrant dining experience inspired by the region's bold and diverse flavors, marking Yim’s latest venture. Having begun his journey at the age of 31 and checking off milestones on his “bucket list,” the now 45-year-old chef is preparing to open SEA Lab, a space dedicated to culinary experimentation and groundbreaking discoveries. According to chef Yim, SEA Lab captures the nuance of Jungsik, reimagined with a Southeast Asian twist.
Currently based in Southeast Asia, chef Yim dedicates his time to traveling, gathering diverse culinary inspirations, and refining his menus. While visiting Singapore and Vietnam, he is preparing to unveil a unique creation called "PHOie gras," a harmonious fusion of pho and foie gras.
“It will be delicious and perfectly encapsulate the essence of SEA Lab, truly representing its concept,” Yim shares, highlighting yet another layer of his innovative approach. This endeavor further solidifies his reputation as a pioneer in the culinary world.
These ventures exemplify chef Yim Jungsik's unwavering commitment to exploring uncharted culinary territories, introducing global audiences to innovative interpretations of classic dishes. His relentless dedication not only enriches the culinary landscape but also inspires future chefs to push beyond conventional boundaries, embodying the spirit of the road less traveled.
Reflecting on his philosophy, Yim shared his perspective on traditional Korean food, describing it as the cuisine most loved by Koreans today—a seamless blend of heritage and modern innovation. “You need to use techniques to create real differentiation, as simply being different isn’t enough. Anyone can do something that’s just different, so it’s crucial to go beyond that and focus on true uniqueness,” he explained.
Chef Yim, a relentless pioneer, continues to push boundaries and elevate his craft. Through his unwavering ventures and a simple yet powerful philosophy, he consistently makes history—just as he always has.
Inspector's view on Gomtang Lab
