Eunjo Park Daniel in New York and Le Bec Fin in Philadelphia, Gaon Chef Seoul, Korea

Eunjo “Jo” Park was born in Seoul, Korea, and moved to Philadelphia when she was 12 years old. Jo studied at the Culinary Institute of America before working at Daniel in New York and Le Bec Fin in Philadelphia. She returned to New York to work at Per Se and, in 2013, joined the team at Momofuku Ko. 

In 2017, she moved to Korea to learn about her culinary heritage. She staged at Chunjinam Hermitage at Baekyangsa Temple under Monk Jeong Kwan. She also cooked at Gaon, a three-Michelin-star restaurant in Seoul. Eunjo is now the executive chef of Momofuku Kawi; the menu is a reflection of her fine dining background, time spent cooking in Korea, and her work with Momofuku Chef & Founder David Chang.

Recreate Chef Eunjo's recipes with her favorite Regalis ingredients. 20% of all proceeds will be donated to the Momofuku Bluetape Fund.