Joining NANRO Next as a mentor, Chef Garam Park worked her way through New York's Michelin-starred rooms — Restaurant Daniel, Le Bernardin, and Eleven Madison Park — before returning to Korea. After a stint at Seoul's CHOI., she took charge of the kitchen at DRESDEN GREEN when it opened in 2021, and continues to lead it as its executive chef.
Her craft lies in taking the French fine-dining technique she sharpened in New York and setting it atop Korean regional produce — melon from Gokseong, lemon from Jeju, papaya from Naju, caviar from Hamyang. Her joining NANRO Next as a mentor is a way to share, hand-on, what she has learned about planting a world-taught technique into a stage of one's own back home.
