Owner-chef Yim Jung-sik, referring to himself 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.
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. While stationed in Maldo, a remote island with only a handful of residents, he had the opportunity to work in the kitchen. Surrounded by abundant local ingredients, he delved into their potential, developing 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 Korea’s fine dining scene last month was Jungsik New York’s elevation to three MICHELIN stars. This historic achievement marked a turning point, positioning Korean cuisine as a global contender rather than an “exotic” niche.
Located in New York’s Tribeca neighborhood, Jungsik New York opened in 2011 and earned its first MICHELIN star within a year. By 2013, it had achieved two stars, solidifying its reputation as a pioneer of modern Korean gastronomy. Last month, the restaurant was awarded the coveted third MICHELIN star, making it the first Korean restaurant in the U.S. to join this elite tier.
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. His passion for fine dining was ignited during his time at the Culinary Institute of America (CIA), where the MICHELIN Guide was part of his studies and tests. His ambition grew further during a month-long European tour in 2006 and 2007, where he dined at numerous MICHELIN-starred restaurants.
“While traveling, I thought to myself, ‘There are restaurants in the U.S. doing work at this level. I have to open a restaurant and earn MICHELIN stars,’” Yim said. This conviction inspired him to pursue his dream of opening a restaurant in New York, a city he saw as a symbol of limitless possibilities.
On the day Jungsik New York received its third star, Yim woke up startled in Seoul to the sound of his phone buzzing non-stop. “It sounded like an old-fashioned phone,” he recalled with a smile. He saw countless notifications but one phrase stood out repeatedly: “Three MICHELIN stars.” While his team in New York attended the ceremony and received the award, Yim quietly celebrated in Seoul with a simple dish of raw yellowtail slices and champagne. He posted on social media, writing, “A three-star rating was one of the many peaks in life I had always dreamed of conquering.”
“It’s not an individual achievement; it’s what a team achieved,” he emphasized. “The Korean cuisine is recognized globally, and there are a lot of achievements. This milestone is a turning point for Korean restaurants in America.”
A Virtuous Cycle of Success
Jungsik New York’s success is not solely built on its culinary mastery but also on Yim’s focus on sustainability. “Employee welfare is the foundation of everything,” he said. Over the years, he’s implemented programs to ensure his staff thrives, including profit-sharing initiatives and reduced working hours. “A recipe for making delicious food is important, but equally crucial is the ‘management recipe’—how you utilize people and create an environment where they naturally take initiative,” Yim explained.
The restaurant’s profitability has allowed Yim to reinvest in employee welfare. Incentives and bonuses are distributed to reward his team, fostering a positive work environment. “When the staff feels valued, the entire business operates more smoothly,” he noted. “Ultimately, the staff need to live well in order to work with a joyful heart.”
Yim envisions a future where the restaurant thrives independently of him. “This restaurant shouldn’t end just because I’m not here. Many people have trained under me and become familiar with my style and cuisine. I trust them to continue the legacy,” he shared. “My role now is to guide them as a creative director, ensuring the restaurant evolves sustainably.”
The Dolhareubang dessert, originally crafted in Seoul, is an example of this team-driven innovation. The dessert, inspired by Korea’s Jeju island’s iconic stone statues, was introduced to New York by Jungsik’s pastry chef just last year. MICHELIN inspectors commended the dish for adding a touch of “fun” to the dining experience. “I always respect the team’s passion and tell them, ‘Go ahead and do it your way,’” Yim said.
Simplicity at the Core
At the heart of Jungsik New York’s success is an unwavering focus on simplicity. “In the past, people said you needed marketing and other things to get three stars. But I always thought, why not just make it taste amazing?” Yim said. His focus on the fundamentals—flavor, quality, and consistency—has proven to be the right approach.
Following the announcement of the three MICHELIN stars, Yim reminded his team of the importance of maintaining their standards.
“I told the staff, ‘Let’s not focus solely on making money. With the kind of 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.’”
He further elaborated, “The staff were concerned and tried to stop it, but the situation had already progressed. So, for December, there was no choice but for everyone to work over 12 hours a day. After discussing it this morning, I made the decision: ‘Let’s spend the money.’ We’ve allocated a substantial amount of funds.”
“This will be distributed as incentives and bonuses. I firmly believe that employees need to be rewarded for the work they put in. If work feels like pure labor, it will never be enjoyable. To maintain their enthusiasm, the restaurant needs to provide proper compensation.”
“Right now, things are moving positively. Guests are coming in to enjoy premium wines, some costing thousands of dollars, and even chefs are visiting. This has made me realize that our wine list needs an update.”
Yim concluded with a forward-looking statement: “At the end of the day, it’s all part of a virtuous cycle. If I focused solely on profits now, we wouldn’t be able to sustain this momentum. Since we’re doing well financially, I’ve decided to reinvest in improving employee welfare and working conditions.”
“We’re also limiting reservations to ensure we’re not overwhelmed. Previously, we accommodated 30 to 50 guests on weekdays and 70 to 90 on weekends. Currently, we’ve capped weekday reservations at 70, but even that’s fully booked. Everything seems to be going in the right direction. Next year will undoubtedly be busy, but I see it as a period of positive change and growth.”
“When the food is delicious, everything else falls into place,” he added.
