Seunghun Park

Coming Up

In the Hansik Goo kitchen, Seunghun Park moved through the usual apprenticeship of a working brigade: Sous Chef first, then chef, with the restaurant in Hong Kong as both workshop and proving ground. That early stretch was built on repetition, timing, and the accumulation of trust, and it gave him a working knowledge of the house from the inside. The progression from Sous Chef to chef at Hansik Goo reads as a clean line of responsibility, with Seunghun Park carrying forward the same measured discipline that shaped his earlier role.

Where They Are Now

At Hansik Goo, the cooking under Seunghun Park sits in the space between structure and ease. The work leans on familiarity, but not as fixed pattern; it is kept open to adjustment, so tradition can register with a little more edge. Within the ‘Sikgoo’ family, Seunghun Park’s role is defined by shared standards and a kitchen culture that values precision, momentum, and the practical demands of ambition. His own words place Hong Kong as a second home, a line that reflects the fact of a long-working relationship with the restaurant rather than sentiment for its own sake.

Signature

Seunghun's signature dishes include abalone wrapped dumpling, chicken roulade with ginseng rice, pyeonyuk with buckwheat noodles, Jeonbok Juk, and Signature Hanwoo Duo. Read together, they point to a kitchen that works through contrast, restraint, and richness without excess. The set suggests a chef attentive to structure on the plate and to the way flavor, texture, and finish can hold their own without overstatement.

In Their Words “Being with like-minded culinary talents in the ‘Sikgoo’ family, I am motivated to constantly push myself to innovate and craft delectable dishes that leave a lasting impression on diners.”