Atomix
March. 2018 ~ June. 2021 New York, USA
Chef de Cusine
I had a job at Benu in San Fransisco before joining Atomix. Chef JP offered me a job to make Atomix 2 michelin stars together. It was a very tough decision for me to choose between the one, already 3 michelin stars on the culmination of Western and Eastern cuisine and the one, very new and not even set up yet.
From construction to today with 2 michelin stars, there are so many moments of highs and lows. We are still pushing forward what we can learn and have fun. I have created almost 100 dishes in 2 years while we have had special events, collaborations, our regular seasonal 3 months period menu and etc.
We have achieved a lot of accolades, michelin stars, James beard awards, New York times stars and etc. I will still do my best even though I don’t know what the end looks like.
With Jang master Kisoondo in Damyang, Korea
Menu tasting with FOH
After an event with Kyumin (Kadeau), Max (Amass), Lisa (Tigermom) in Copenhagen
With Marta
At James Bread Awards
At James Bread Awards
Field trip with Forager Evan
Working with chef Kim (Gaon)
Kitchen team with Jonathan Tam (Ralae)

Team party at Momofuku Ko
At Meadowood in Napa Valley
Team Korea
Saucing for winter squash, caviar, fermented chili
La Paulee 20-year anniversary event with chef Daniel Boulud, David Kinch, Troisgros brothers

plate collection

during pandemic, when we delivered food
ATO2
on my last day