Every plate in New York carries weight. Diners chase excellence, critics arrive with sharpened pens, and chefs push themselves night after night to meet expectations that never yield.
In the city’s fiercest dining arena, a young chef from Busan has stepped forward with quiet determination and extraordinary talent. At 23 years old, Haana Jeong serves as Chef de Partie at Jungsik, the three-Michelin-starred Korean restaurant that reshaped global fine dining.
Tracing Roots from Family Kitchens to Ambition Abroad
Haana’s earliest connection to food grew out of her weekends in Busan. She baked bread with her father, finding joy in watching simple ingredients transform into something nourishing.
Those early lessons carried more than technique. They instilled patience, care, and the understanding that food could bring people closer together. What began as small family rituals became the foundation for a larger vision, one that would eventually take her across the ocean to pursue her craft.
Building Technique Through Formal Training and Hard Work
Her decision to enroll at the Culinary Institute of America in Hyde Park came with long days of training and immersion in both classical and modern methods.
French techniques demanded accuracy, repetition, and refinement. Contemporary philosophy encouraged creativity and innovation.
She embraced both, shaping a style that blended structure with imagination. By the time she graduated, she had built the confidence to step into kitchens where every mistake carried consequences.
Learning Under Pressure at Michelin-Starred Icons
Le Bernardin welcomed her into an environment defined by discipline. The three-Michelin-starred seafood restaurant left no room for error. Haana learned restraint, discovering that elegance often came from simplicity executed with control.
Representing the restaurant at the City Harvest Gala, one of New York’s leading philanthropic events, revealed her ability to stay composed while under public pressure.
Her next role at JeJu Noodle Bar introduced speed and energy unlike anything she had experienced before. The kitchen thrived on bold reinterpretations of Korean flavors, demanding agility and adaptability. Here she sharpened her instinct for quick decisions without losing her sense of balance.
The combination of Le Bernardin’s rigor and JeJu’s vitality prepared her to take on a role that would define her trajectory.
Finding Her Voice at Jungsik
Haana collaborated with Jungsik during its Anniversary Special Dinner in August 2023.
There, she contributed to dishes that balanced tradition and innovation, such as the Sea Urchin Bibimbap, Black Cod, Arctic Char, Octopus, Galbi, and Yellowtail Kimbap. Each plate reflected meticulous technique and cultural depth.
When she formally became Chef de Partie in 2024, Jungsik was already a leader in Korean fine dining. As the restaurant earned its third Michelin star, her contributions formed part of the recognition.
Beyond daily service, she became involved in recipe development and the design of menus that spoke to cultural significance.
Her input helped shape tasting experiences that combined luxury with meaning, drawing an international clientele eager for meals that went beyond flavor alone.
Designing Menus That Carry Memory and Connection
Her holiday tasting menus for occasions like Christmas, Valentine’s Day, and Mother’s Day expressed more than seasonal celebration. Each dish represented stories of connection, family, and shared memory.
She believes food should linger in more ways than taste, leaving diners with experiences they carry long after the final course. Guests at these meals found artistry built from intention, a reflection of her belief that every plate should feel personal.
Expanding Horizons on Global Stages
Haana’s influence continues to grow. She is set to bring her perspective to the Euphoria Dinner in Greenville, South Carolina, where her dishes will showcase Michelin-level innovation at one of the nation’s most respected festivals.
In New York, her presence at the Taste of Asia Gala will highlight her role in representing Korean fine dining while supporting Apex for Youth.
Later, at the Michelin Collaboration Dinner hosted at Jungsik in December 2025, she will stand alongside celebrated chefs from around the world, shaping menus that bridge tradition and innovation.
Recognizing a Future Leader in Fine Dining
Haana Jeong stands at a remarkable point in her career. At an age when many chefs are still finding their direction, she has established herself within one of the most competitive culinary markets in the world.
She describes food as something that should represent memory, culture, and emotion. Each dish, in her view, serves as a moment to be carried forward, not only by those who cook but by those who gather around the table.
Her plates honor both Korean traditions and French techniques while pushing forward into new territory. Her menus remind diners that food can be cultural expression as much as taste.
With her expanding presence on international stages and her vision for connection through cuisine, Haana Jeong continues to shape the future of Korean fine dining.
