News
Junghyun Park's key syntheses
The Korean chef outlines the gastronomic debates that have earned his New York restaurant, Atomix, two Michelin stars
Junghyun Park studied in his native South Korea, and then travelled to over thirty countries to train, and work before settling in New York, a decade ago. A journey that has led him to ask many interesting questions, about the things that surround him. "Through debate, we can make better decisions, and ask better questions", said Park at Madrid Fusión Alimentos de España. A stage where he was an assistant in 2012, and which he fondly recalled. "Being here is a dream come true".
Another dream come true is Atomix, the 14-seater restaurant he runs with his wife Elia, which has two Michelin stars. Park is often asked what his cuisine is. "A Korean restaurant, an American restaurant, experimental cuisine, or haute cuisine", the chef lists. "People like to put labels on things, but Atomix has no labels", he explains.
But this diversity of character is one of the keys to his house, which seeks the right balance. "One of our values is balance", he says. A goal he pursues through synthesis: tradition and innovation, the ephemeral and the enduring, Korean and global. Like the Korean sauce used on fish, which is based on soya. "This dish shows the synthesis between innovation and tradition. The answer between the two is balance", he adds. The long-term aspect lies in the three-day Korean fermentation process, similar to the Japanese koshi, which is accompanied by seasonal sprouts and fermented noodles. A balance between fast and slow. And finally, a shrimp glaze with infused vegetables, combined with products from all over the world that can be found in New York.
It is a global and Korean vision that is reflected in Hansik Lab, Park's next restaurant in Korea. "We want to preserve Korean wisdom. There are stories that are not known. But more quietly", Park argues.
Related news
News
Madrid Fusión Alimentos de España has established the new paradigm for major gastronomic congresses with resounding success
The great response from delegates (1,814), visitors (25,812) and exhibiting companies (211) to the widest range of content in its 22-year history has made this the biggest and most international edition in its history
News
Pedro Ballesteros MW puts the emphasis on "Ñ" on the last day of Madrid Fusión The Wine Edition 2024
News
Cooking for health
The first edition of Dreams #spainfoodtechnation left an unbeatable taste in the mouth on its last day, proving that the combination of gastronomy and nutrition is the infallible formula for better nutrition
News
The emotions that drive menus
The intersection of artificial intelligence and hospitality has given rise to the sensory table, where diners' sensations are measured before a dish is served
News
Carlos Casillas, chef of words
"We want to cook the past from the present with an eye to the future", says the young chef from Barro, in Avila
News
Riccardo Canella's vital discovery
The Italian chef, who spent seven years at Noma, is preparing a new restaurant in his native Venice
News
Alberto Lozano makes the most of the Arctic larder
Seals, reindeer, white partridge, and cod, are the main ingredients in the world's northernmost restaurant.
News
A hundred ingredients in one dish, for a different flavour in every bite
Nicolai Nørregaard, chef at the Kadeau restaurant, shows how nouvelle Nordic cuisine is consolidating itself with local produce, preserves, and the apparent simplicity of very complex dishes
News
Making the most of discarded mushrooms in Montia
Dani Ochoa's Mountain Cuisine is committed to discovering the gastronomic potential of the ripest mushrooms, which are often discarded, thus contributing to the conservation of Madrid's mountains
News
Mads Refslund's choose-your-own-adventure restaurant
Refslund offers guests an interactive menu created from their own choice of ingredients
