Korean cuisine redefined

Interview: Junghyun “JP” Park & Ellia Park - Atomix, NYC

ALEXANDRA GORSCHE: In times of change - what is your appeal to colleagues when it comes to sustainability and the future of the industry?
JP PARK: Formats like the World's 50 Best don't just talk about chefs, but also about ingredients, culture and old techniques. I used to just want to create beautiful dishes - now I'm interested in nature, origins and how ingredients shape our country. These conversations between us chefs grow organically. It's not always easy, but it's authentic - and I'm convinced that this will shape the future of fine dining.

What inspires you about Korean cuisine and how do you develop it further?
JP PARK: At Atomix, we look for the core of Korean flavors - that is the “chang”, or fermented soy sauces. They give our cuisine its soul. At the same time, we take inspiration from Spain, Italy or Peru. Some people say: “That's not Korean enough.” But that's me. I was born in Korea, worked in Europe and now live in the USA. This global identity is reflected in my cooking.

Are you redefining Korean cuisine?
JP PARK: Yes, definitely. I think this development is a new, vibrant reflection of what Korean cuisine can be today.

You have just opened a Future Lab. What are your goals with it?
JP PARK: It's about the balance between roots and innovation. The lab in Korea allows us to explore things we don't know yet - and to promote the transfer of knowledge between Korea and the USA. We want to inspire the next generation of Korean chefs.

What does fine dining mean to you in 2025?
ELLIA PARK: Fine dining today stands for people, philosophy and culture. It's no longer just about chandeliers and white tablecloths. Guests want to understand what inspired a chef. The personal connection counts.

What role does service play in this?
ELLIA PARK: I see myself as a translator of JP's art. Because I know his philosophy so well, I can convey his ideas to the guests. Service is not just about carrying plates - it is the bridge between the kitchen and the table.

Congratulations on the James Beard Award for Hospitality. What are you planning next?
ELLIA PARK: Thank you! We are driven by mutual respect - that's where our work comes from. We want to bring more culinary art to the world. Next year we are opening a Korean BBQ restaurant in London, in Mayfair.
JP PARK: It won't be fine dining, but an experience. Korean BBQ is something completely different from a Western steakhouse. It's about grilling, sharing and enjoying together. We want to bring this intimacy and culture to Europe.

Why did you choose London?
JP PARK: London is so culturally diverse - a perfect springboard to showcase Korean BBQ internationally. New York was great - we've been there for 12 years - but Europe is still a bit behind in terms of Korean cuisine. London is the right next step.

Is this a good moment for Korean cuisine worldwide?
JP PARK: Absolutely. It's not just about food - it's also music, movies, beauty. Korean culture is booming worldwide. This diversity makes it exciting.

As a couple in the restaurant business - how do you manage the balance between work and private life?
ELLIA PARK: (laughs) We don't balance - we just get on with it. But we respect each other and set boundaries when necessary. For us, work is life - and we like to talk about our restaurant anytime and anywhere.

Where do you find inspiration when time is short?
JP PARK: Mostly through my own restaurant visits. But I also reflect a lot. I think, mentally draw flavor maps, write recipes digitally - before I cook them. It's a mental and practical process.

What can guests expect from the new London restaurant?
JP PARK: It will be a modern Korean BBQ - not fine dining, but stylish. Barbecuing together, vegetables, dips, kimchi. We're working with a great designer, still sorting out branding and marketing - but it's going to be vibrant, bold and exciting. Maybe there will be K-pop playing in the background.
ELLIA PARK: It should be a place for everyone - business lunches, family evenings or simply for people who want to experience something new.

About Junghyun “JP” Park & Ellia Park - Atomix, New York City

Junghyun “JP” Park and Ellia Park are the power couple behind Atomix, Atoboy, Naro and Seoul Salon in New York. JP has worked at The Ledbury (London), Cutler & Co. (Melbourne) and Jungsik (New York), among others. Ellia is responsible for service and operations. Together they are shaping modern Korean cuisine through craftsmanship, storytelling and innovation. Atomix was named Best Restaurant in North America in 2024 and received the Gin Mare Art of Hospitality Award in 2022.

Note: This interview was conducted as part of the World's 50 Best Restaurants 2025, at the Meet the Chefs event in Turin, Italy, in June 2025.