Joomak NYC

Head Chef and Owner of Joomak, a new iteration of his former Michelin-starred restaurant Joomak Banjum.

Jiho started his career as a pastry chef in 2004, previously having worked at Le Espalier in Boston, and with acclaimed chef Gordon Ramsay and his international restaurant group Gordon Ramsay Hospitality. Most notably, Jiho served as the Executive Pastry Chef at Union Square Hospitality Group’s two Michelin-starred restaurant, The Modern, inside New York City’s iconic Museum of Modern Art, for close to seven years. During the pandemic, Jiho ran a series of pop-ups in New York City further exploring his Korean culinary side, eventually leading to him opening Joomak Banjum, which garnered critical acclaim and a Michelin star in its first year. Jiho is also currently the Chef/Owner of DDOBAR, which specializes in “yubutarts,” creative riffs on traditional Korean yubuchobap (fried tofu pockets stuffed with vinegared rice), showcasing the whimsical “pastry cuisine” that Jiho has become known for.