Chef Jun Park used to work in fancy kitchens. Jean Georges, ABC Kitchen, Catch, the Mark Hotel—for the first decade or so after coming to New York City, these were the sorts of restaurants where Park learned how to cook, the art, the craft, the technique, all of it.
Ultimately, though—even after opening his own successful (and very good!) ramen joint, Jun Men—Park knew he had to listen to his heart and follow his childhood culinary dreams. As he put it to Hell Gate: "Ever since I was growing up in South Korea, I have been absolutely obsessed with chicken."
"When I moved to the U.S., I discovered Nashville hot chicken for the first time," he continued. "It was a revelation. Unlike Korean fried chicken, which delivers a slow creeping heat, Nashville chicken hits instantly. You can feel the kick. I was fascinated. I wanted to harness that spicy experience, but refine it, make it a little lighter, a little more balanced."