Adding Seasonal Touch to Original Flavors: "Every Moment is a Mission and Challenge" [Chefs Met by Yoo Hanna]
Creatrip Team
a year ago
Chef Ji-young Park of Now Namyeong came from a background of enjoying food with her family and eventually opened her own restaurant in South Korea in 2023. Initially drawn to party planning, her culinary path led her from studying at Johnson & Wales University to working at Michelin 2-star Marea in New York. Her restaurant, Now Namyeong, pairs Italian cuisine base with wine, emphasizing ingredient authenticity and seasonal essence. Signature dishes include Braised Octopus and Lemon Cheese Linguine Pasta, both dedicated to creating balanced flavors through ingredients highlighting original taste. Chef Park values fast feedback and communication in her profession, considering it a key appeal in the challenging chef role.
