Chef Jungsik Yim has dreamt of SEA for a long time. After opening his celebrated two Michelin star restaurant, Jungsik, Chef Yim traveled extensively through Southeast Asia, and fell in love with its diversity of exciting flavors: pungent, salty, sweet, spicy. Years later, SEA is here: a vibrant, fun restaurant with a raw bar, small plates and shareable plates, along with a smart beverage program. SEA's menu is straightforward and delicious, thoughtfully created by Chef Yim and Chef Jun Hee Park.
Jungsik Yim
Chef / Proprietor
Chef Yim Jung Sik began his culinary journey during his army days. His talent was recognized by the commanding officer who made him his personal chef. The experience inspired Yim to learn to cook professionally, eventually leading him to the renowned Culinary Institute of America, where he was introduced to the intricacies of fine Western cooking. This was followed by apprenticeships at leading New York restaurants Aquavit and Bouley. In 2007, he relocated to Spain where he apprenticed at 2 star Michelin-rated Zuberoa followed by a stint at 3 star Michelin-rated Akelarre.
When he returned to Seoul in February, 2009, he opened his near-eponymous restaurant Jung Sik Dang, instantly thrilling gourmands with his innovative take on what he termed “New Korean”. In 2011, he stretched further to open his second flagship of Jungsik in TriBeCa neighborhood of New York, which was awarded two Michelin stars. After 15 years since his first restaurant opening, Chef Yim is embarking on another creative journey to introduce “Southeast Asian” cuisine to the world at SEA located in the heart of Manhattan.
Our Team
Jun Hee Park
Executive Chef
After graduating from Culinary Institute of America in 2015, Chef Jun Hee Park began his culinary career in New York City, joining ABC Kitchen and then Jungsik. Over 8 years at Jungsik, Chef Park climbed up the ladder from line cook to Executive Sous Chef, showing his dedication to his craft. After service, Chef Park often explored other late night restaurants, including some of the best Southeast Asian restaurants in NYC. Both he and Chef Yim often introduced Southeast Asian ingredients in the menu at Jungsik, where they also often held a late night post-shift "pho party" for chefs.
Fascinated by the pungent flavors of Southeast Asia, Chef Park has crafted dishes that balance the flavors of spices, acidity, sweetness and saltiness. Chef Park's menu is traditional, approachable and creative, and he looks forward to sharing it with NYC.
Jean E. Lee
General Manager
Since 2014, Jean has been adventuring the food and dining scenes of New York, building her career at Michelin starred restaurants such as Gabriel Kreuther, Aska and Mattos Hospitality. With her make-it-happen mindset, she finds passion in building team culture and developing operation strategy. Intrigued by Chef’s vision to introduce quality Southeast Asian food to NYC, Jean joins SEA to bring Chef Yim’s dream to life.
Eddie Hong
Assistant General Manager
Eddie started his culinary adventure working in Michelin starred restaurants such as Le Bernardin and Gabriel Kreuther, and continued to grow his career by taking on leadership roles at Kochi and Mari. He looks forward to translating Chef Jungsik’s dream and story through food, beverage, and service.
Hongju Lee
Head Bartender
Born in Seoul but currently a proud resident of Jersey City, Hongju felt his calling in the hospitality industry by bartending at a casual Korean barbeque restaurant in the city. In 2017, he joined Jungsik, our sister restaurant, and became the head bartender known for creating balanced yet unique cocktails. Hongju is excited to join SEA to create a fun cocktail program to complement the flavors of Southeast Asia.
Chris Lee
Sous Chef
During the decade of living in the city of New York, Southeast Asian food has always been a source of comfort and inspiration for Chef Chris. Using his experiences of working at Jungsik as a line cook and Sous Chef, he hopes to contribute to the expansion of the ever growing Southeast Asian food scene.
Punyawee Tewattana
Sous Chef
Originally from Trang province in the South of Thailand, Pun came to NYC in 2022 after working in Thailand and Bahrain. As a line cook, she refined her culinary skills at Nougatine and RH Guesthouse Champagne and Caviar Bar. Knowing that cooking isn’t just a profession but a way of life, Pun joins SEA and takes on her first leadership role to share her passion.
Jamie Schlicht
Wine Consultant
Jamie is a Brooklyn-based wine professional who loves spicy food, beer, and practicing yoga. She has previously worked at Jungsik, Roberta’s, and Aldo Sohm Wine Bar. Jamie is excited to share Chef Yim’s favorite bubbles at restaurant SEA, along with delicious, low-intervention wines that pair perfectly with the vibrant flavors of Southeast Asian food.