Atoboy is one of New York City's culinary highlights, founded and helmed by the talented chef Junghyun ‘JP’ Park and his wife, Jeongeun ‘Ellia’ Park. Since its inception in 2016, the restaurant has served an ambassadorial role for modern Korean cuisine, blending traditional flavors with contemporary techniques and presentation. Chef Park's vision for Atoboy was to create an accessible yet sophisticated dining experience that showcases the depth and diversity of Korean food, taking inspiration from banchan, the small and delicious side dishes that are an integral part of Korean dining culture. Since then, Atoboy has risen to worldwide acclaim and is a destination for those seeking an innovative, multi-course experience that pushes the boundaries of Korean cuisine in the heart of Manhattan.

The heart of Atoboy

Atoboy is tucked away in the bustling NoMad neighborhood, where its unassuming exterior belies a super cool, dreamlike atmosphere within. Guests are welcomed into a minimalist space that balances industrial chic with warmth and intimacy. The restaurant’s design reflects its culinary ethos: simplicity with an underlying complexity. The interior features concrete walls and sleek, dark furnishings, creating a modern and understated backdrop that allows the food to take center stage. The dining area is intimate, with communal tables that encourage a sense of shared experience among diners, much like the communal spirit of a traditional Korean meal. The soft lighting is a considered feature in the space, and while the overall ambiance is relaxed, the acoustics allow the gentle hum of conversation to permeate.

Chef Park is the driving force behind Atoboy’s innovative approach to Korean cuisine. Born and raised in Seoul, South Korea, Park was exposed to the culinary traditions that would later inspire his career. After completing his formal culinary training at Kyung Hee University, Park gained valuable experience working in some of Seoul’s top kitchens, where he honed his skills and developed his unique culinary style.

His passion for expanding his culinary horizons led him to move to New York City, where he worked at the acclaimed restaurant Jungsik, earning widespread recognition for his talent and creativity. At Jungsik, Park played a key role in earning the restaurant its two Michelin stars, establishing himself as a significant figure in the world of fine dining.

In 2016, Park, alongside his wife and business partner Ellia, decided to launch Atoboy. The couple envisioned a restaurant that would offer an innovative, accessible take on Korean cuisine, blending Park’s deep respect for tradition with his penchant for modern culinary techniques. Under Park’s leadership, Atoboy quickly garnered acclaim for its inventive dishes that pay homage to Korean culinary heritage while pushing the boundaries of flavor and presentation.

Atoboy has received numerous accolades, cementing its status as one of New York City's most exciting dining destinations. The New York Times awarded Atoboy a glowing two-star review, praising its inventive approach to Korean flavors and its ability to transform familiar dishes into something extraordinary.

Chef Park has been recognized for his contributions to the culinary world, including by the James Beard Foundation. These accolades reflect not only the skill and creativity of chef Park but also the dedication of the entire Atoboy team to delivering an exceptional dining experience.

Atoboy's continued success and the awards it garners underscore its role in shaping the future of modern Korean cuisine, not just in New York, but globally. It stands as a testament to the creativity and vision of chef Park, who has managed to capture the essence of traditional Korean dining and elevate it to new culinary heights.

The Chef

Born and raised in Seoul, South Korea, Park graduated from the city's Kyung Hee University with a degree in Food Science. He then embarked on a voyage of culinary discovery that would take him to over 30 countries, including Finland and various European nations, Australia, the UK, and ultimately the US.

After working in top kitchens alongside celebrated chefs such as Andrew McConnell in Melbourne and Brett Graham in London, he returned to Seoul, where he absorbed the ideas of New Korean Cuisine through the mentorship of chef Jungsik Yim of Jungsik Dang. This led to a move to New York City to become Chef de Cuisine at Jungsik in Tribeca.

Chef Park and his wife Ellia came to New York with the goal of introducing the best of Korean culinary culture and hospitality to the US and beyond, a goal they’re achieving with the series of successful restaurants they have opened in the city.

Park's approach is to create delicious food based on balance: balance in terms of flavor, texture, and color, but also in terms of combining local seasonal ingredients with the dried, fermented, and preserved ingredients of Korean tradition.

Restaurants

Executive Chef JP and manager Ellia run several New York City restaurants, each serving New Korean Cuisine in a unique style.

Building on the success of the first of these restaurants, Atoboy, they created the award-winning Atomix. Both names play on the prefix 'Ato', which stems from the ancient Korean word for 'gift', the couple's innovative cuisine and distinctive approach to hospitality being their gift to the world of fine dining.

Atomix showcases chef Park’s creative flare with a tasting menu, complemented by impeccable service and sublime wine pairings. Atomix boasts two Michelin stars and three stars from The New York Times. It also won the Art of Hospitality Award in the 2022 edition of The World's 50 Best Restaurants, building on that success the following year with the Highest Climber Award and earning sixth place in the prestigious global gastronomy ranking in 2024.

Atoboy and Atomix were followed by two more restaurants in New York City: Naro and Seoul Salon.

Considering their significant presence and success, this husband-and-wife team can be counted among the foremost ambassadors of Korean cuisine in NYC.

Recipes and dishes

Acclaimed dishes from chef Park include his take on that Korean favorite, sweet and spicy fried chicken. Crispy, crunchy, and sticky with strong umami and soy-rich flavors, the dish encapsulates all that is great about Korean food. His dried scallop and yellowtail represents another modern take on a Korean classic. In a constantly changing menu, the one constant is a 'bap' or rice dish, in endlessly different pairings, from cold namul [spinach] to savory guk [soup] and many more, each combination offering a unique temperature, texture, flavor, and aroma.

Besides creating a constant flow of wonderful dishes and running many different restaurants, chef Park somehow finds time to write. Working with Jungyoon Choi, a Korean culinary researcher, lecturer and writer, Park is co-author of The Korean Cookbook, published in October 2023 by Phaidon.

The book is a labor of love, the fruit of years of shared expertise and research into the culture, traditions and ingredients of Korean home cooking. The resulting collection of over 350 recipes is an elegant and comprehensive guide to Korean cuisine, a true celebration of the traditional regional dishes and everyday food cooked in homes nationwide.

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