Chef of the Week: Chef Daeik Kim, Jungsik, New York
At Jungsik in New York City, Chef Daeik Kim is helping define what modern Korean fine dining looks—and tastes—like in 2025. As Executive Chef of the acclaimed Tribeca restaurant, now honored with three Michelin stars, Chef Kim brings both technical precision and cultural depth to every plate. His style reflects a deeply personal evolution of Korean cuisine—one that respects its roots while exploring new forms, flavors, and formats.
In this exclusive Chef’s Pencil interview, Chef Kim reflects on the meaning of “New Korean” cuisine, the creative process behind his menus, and the lessons learned from his time in both Korean and American kitchens. He also shares his thoughts on global recognition, creative growth, and the values that guide his team at one of New York’s most celebrated dining destinations.
Jungsik has redefined modern Korean cuisine in the U.S. What does “New Korean” mean to you personally and professionally?
To me, “New Korean” holds layered meaning. It represents a reinterpretation of traditional Korean cuisine by integrating new techniques, refined flavors, and innovative presentations. Like all global cuisines, Korean food continues to evolve across generations and eras. At Jungsik, we strive to bring a modern perspective to Korean cuisine, crafting dishes that respect tradition while embracing change. It’s about preserving the essence of Korean food while pushing it forward in exciting, meaningful ways.
How has the global rise of Korean culture (K-pop, film, beauty, etc.) influenced the way diners abroad experience Korean cuisine, especially in fine dining?
The global rise of Korean culture is unmistakable. Whether it’s K-pop, cinema, or skincare, Korean trends have gained tremendous international recognition, and we’ve certainly felt the impact in the culinary world.
Guests are approaching Korean cuisine with more curiosity and open-mindedness than ever before. Fine dining in particular is now seen as a compelling new lens through which Korean food can be experienced, appreciated, and respected on the global stage.
Is there a particular Korean ingredient or dish you love reinterpreting in unexpected ways? What are some misconceptions you think people still have about Korean cuisine—especially in fine dining?
These two questions go hand in hand. Traditional Korean dining is centered around “hansang charim”—a shared table filled with many dishes at once—rather than a structured course menu. Translating this style into a fine dining, course-driven format is both a creative challenge and a fascinating process.
Our goal is not to westernize Korean cuisine, but rather to present it in a new form that’s globally accessible while remaining authentic.
However, some guests still perceive this as merely adapting Korean food to Western conventions. But I believe cuisine isn’t just about ingredients or flavor—it’s also about the culture and experience behind it. Our goal is not to westernize Korean cuisine, but rather to present it in a new form that’s globally accessible while remaining authentic. Sharing Korean food in this new context is both our mission and our responsibility.
Can you walk us through how a new dish comes to life at Jungsik—from concept to the final plate?
Each dish has its own story and creative path. Sometimes inspiration comes from comforting everyday Korean meals, while other times it arises from traditional recipes that we reinterpret using modern techniques and seasonal ingredients. Regardless of the starting point, the goal is always to create something that feels original yet grounded in Korean identity.
Do you have a current favorite dish on the menu that best captures your personal style as a chef?
It’s very difficult to choose just one. Every dish on the menu is crafted with care and meaning, and each represents a different part of our journey and philosophy.
How has training in both Korea and the U.S. shaped your leadership style?
There are certainly cultural and structural differences between Korean and American kitchens. However, at the end of the day, a kitchen is a kitchen. What matters most is fostering mutual respect, high standards, and consistency—regardless of geography.
Was formal culinary education at the CIA worthwhile, and how did it shape your approach?
I attended the Culinary Institute of America after working in professional kitchens in Korea for about a decade. For me, it was an opportunity to step into a new environment, revisit the foundations, and expand my perspective.
It was incredibly valuable to formally learn and refine the fundamentals across multiple disciplines. But ultimately, the value of any experience depends on how committed you are to making the most of it. Education is only as meaningful as the effort you put into it.
What values do you try to instill in your team at Jungsik’s kitchen every day?
The two core values I constantly emphasize are fundamentals and mindset. Technical skill is important, but without a solid foundation, it’s like building a sandcastle. When the basics are strong, anything is possible.
Mindset, too, is essential. In a demanding kitchen environment, it’s easy to compromise—but excellence requires discipline. A true chef must carry the drive to pursue perfection, even when no one is watching.
What’s one lesson from Chef Yim that has stuck with you since joining Jungsik?
Chef Yim has taught me many things, but one that remains deeply ingrained is his spirit of fearless innovation. He’s never afraid to take risks or explore uncharted territory. That mindset—of challenging boundaries and daring to be different—is something I’ve carried with me as a chef and a leader.
What did it mean to you when Jungsik NYC earned its third Michelin star?
It was both an incredible honor and a tremendous responsibility. Of course, it was a moment of joy and pride, but it also reminded us that excellence is a journey, not a destination.
Our approach hasn’t changed—we continue to push ourselves, day after day, with the same determination and passion we’ve always had.
What do you think accounts for the difference between Jungsik NYC and the Seoul location?
I don’t believe the difference in stars reflects superiority. Both locations share the same DNA and philosophy, but New York—being a city of immense diversity and innovation—may naturally highlight our unique identity as a modern Korean fine dining restaurant. The environment plays a role in how the concept is perceived and received.
How do you stay creatively hungry after reaching such a high level of recognition?
I don’t view awards or accolades as endpoints. I see creativity not as a gift, but as the result of relentless effort and a willingness to fail. Growth only comes when you step outside your comfort zone. If you avoid discomfort or fear failure, innovation becomes impossible.
That’s why I keep challenging myself—and my team—to stay uncomfortable and keep evolving.
What inspired you to become a chef in the first place?
Growing up, both of my parents worked, so I often cooked for myself at home. I also loved cooking with them whenever we had the chance. Cooking brought me joy—and seeing others enjoy my food made me even happier.
That feeling sparked a dream: to one day become someone who creates the best food in the world.
That feeling sparked a dream: to one day become someone who creates the best food in the world. I’m still working toward that goal and have a long way to go, but I have no intention of stopping.
What’s a dish from your childhood that you still think about or draw inspiration from?
Many of the dishes my mother used to make still come to mind often. They remind me where I come from and what food really means at its core—comfort, love, and memory.
After a long day in the kitchen, what’s your go-to comfort meal at home?
To be honest, I don’t cook much at home. After long hours in the kitchen, I’m usually exhausted—and I’m incredibly grateful to my wife, who always prepares warm and comforting meals for me. Her cooking is what brings me back to life after a tough day.
What advice would you give to a young chef—especially one from Korea—dreaming of leading a world-class kitchen abroad?
Being a chef may look glamorous from the outside, but it’s an incredibly demanding career. If you don’t truly love cooking, this path isn’t for you. But if you do choose it, never stop learning, challenging yourself, and growing. Perseverance and curiosity are the keys to building something extraordinary.
Chef Daeik Kim
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