Chef Yim Jung Sik’s culinary journey began unexpectedly during his time in the military, where his innate talent for cooking was discovered by his commanding officer, who made him his personal chef. This experience sparked his desire to pursue cooking professionally. Yim then attended the Culinary Institute of America, where he honed his skills in Western fine dining and developed a deep understanding of technique, flavor, and presentation. 

Eager to further his craft, he apprenticed at renowned New York restaurants Aquavit and Bouley, gaining invaluable experience in refined cuisine. In 2007, he moved to Spain, working at Zuberoa and Akelarre, refining his artistry in haute cuisine and shaping his distinctive approach. In 2009, he returned to Seoul to open Jung Sik Dang. 

His inventive approach, blending traditional Korean flavors with modern techniques, quickly earned widespread acclaim and established him as a leading figure in the “New Korean” culinary movement. Today, Yim continues to innovate, pushing the boundaries of Korean cuisine through visually stunning, flavor-driven, and transformative dishes.