Regalis x Junghyun Park

Junghyun ‘JP’ Park is the owner and executive chef of Atoboy and Atomix in New York City’s NoMad neighborhood.

Chef Junghyun Park, has his roots in Seoul, where he was born and raised. Having grown up with a natural curiosity and passion for cuisine and culture, he dedicated himself to Food Sciences during his undergraduate years at Kyungehee University.

JP began working in world-renowned kitchens alongside notable chefs such as Andrew McConnell in Melbourne, Australia (Cutler & Co., Cumulus Inc.) and Brett Graham in London, England (The Ledbury). During this personal reexamination of Korean cuisine, he was introduced to the idea of "New Korean" cuisine under the mentorship of chef Jungsik Yim of Jungsik Dang in Seoul. Soon after, he moved to New York City to become the Chef de Cuisine at Jungsik in Tribeca - which, during his tenure, earned its second Michelin star.

In July 2016, JP opened Atoboy - his first solo project - with his wife and partner, Ellia Park. The restaurant received a glowing two-star review from The New York Times and was also named one of the “Top 10 Restaurants” of 2017 by restaurant critic Pete Wells. In May 2019, JP and Ellia opened their second project, the now 2-Michelin starred Atomix. In its opening year, Atomix received a coveted Michelin star, a James Beard nomination for “Best New Restaurant,” and glowing reviews from New York Magazine, The Washington Post, Eater New York, Time Out New York, The Infatuation, as well as 3-stars from The New York Times. It ranked #119 on the World’s 50 Best extended list, was named one of Esquire's "Best New Restaurants in America,” Robb Report’s “Best New Restaurant - United States” in its annual ‘Best of the Best’ issue, and was also one of The New York Times' critic Pete Wells' picks for "Top 10 Restaurants" for 2018.

Among his accolades, Chef JP has been named a “Rising Star” by StarChefs in 2016 and “Best New Chef” by Food & Wine in 2019.

Recreate Junghyun's recipes with his favorite Regalis ingredients.

Black Maitake

Prized for their woodsy character, feathery appearance, and umami intensity, Maitake mushrooms are a favorite of foragers, chefs, and diners around the world. Despite their proliferance in the wild, however, controlled cultivation of maitakes has scarcely yielded comparable quality. The glaring exception to this is Shogun Maitake, based in Ontario, Canada. Led by Yoshinbu Odaira, who brings decades of experience and enthusiasm from the food manufacturing industry in Japan, Shogun Maitake has managed to effectively adapt the conditions of a temperate Japanese forest to their Canadian facility. While it is undeniable that this feat is whimsically charming, a more apt assessment is that it is technologically astounding and tactically brilliant. Nurtured by changes in light, temperature, and humidity that mimic forest conditions, the mushrooms grow from spores in organic oak debris to fully plumed cabbage-sized clusters in roughly hundred day cycles. In the end, these Maitakes are larger than other cultivated strains, with a firmer texture, making them a significantly superior option to the majority of flimsy, waterlogged cultivated Maitakes found elsewhere on the market.

In addition to meticulously replicating an ideal environment, Shogun plants black “kuro” maitakes genetically faithful to those found in the Japanese wilderness. This exhaustive obsession with detail makes for the best and most consistent cultivated Maitake we’ve ever experienced.

Clusters are approximately 1 - 1.5 lbs each, offered in 1lb or 3lb increments

London, Ontario, Canada

from $15.00