Ellia & Junghyun Park’s Niche

The Wines

1. BROC CELLARS “When Life Gives You Grapes”, 2018

This wine was born out of a collaboration between atonae, the retail outlet from the crew behind Atomix and Atoboy, and Broc Cellars in Berkeley, California. Broc Cellars, created by winemaker Chris Brockway, sources organic grapes from across California and produces terroir-driven wines made in a hands-off style. This 100% Chenin blanc is crisp, juicy, and perfect for summer!

2. SALAUZE Aix en Provence Rose Pomponette, 2019

Husband and wife duo Guillaume and Karina Lefévre are making some seriously delicious wines in the small village of Miramas in the Côteaux d’Aix-en-Provence region of Southern France. They farm their vineyards biodynamically on unique chalky soils called “Lauze.” Their hallmark rosé is a blend of Grenache, Cinsault, Syrah, Mouvedre, and Vermentino. Think of it as a more sustainable alternative to the classic Provence rosés that we all crave once the temperature rises.

3. JEAN YVES PERON I Vicini Moscato, 2017

Jean-Yves Péron is fast becoming a cult producer in Savoi, where he has been biodynamically farming old vines on the super steep slopes of the Swiss Alps since 2004. Recently he began a negociant project inspired by his love of obscure grapes. This Moscato was made with grapes sourced from Piedmonte that see a short maceration on the skins, producing a very light style of orange wine that pairs well with nearly any summer dish.

4. EYRIE VINEYARDS Dundee Hills Trousseau, 2017

If you love Oregon Pinots you can thank the Lett family behind Eyrie Vineyards, who were the first to plant Pinot Noir and Chardonnay in the Willamette Valley in 1965. They were also the first to plant Trousseau, a red grape native to the Jura Valley of France, in the Dundee Hills of Oregon in 2012. Grown on volcanic basalt, this lighter-bodied beauty shows a wonderful balance of red fruit and smoky earth.

5. KRUG Grand Cuvée 166th Edt. 375ml (Supplement)

Krug...need we say more? The Grand Cuvée is their classic non-vintage blend made from over 120 parcels from 10 different vintages. The result is a gorgeous, elegant champagne with depth and longevity. Feel good about treating yourself to this lil cutie because all proceeds go to Campaign Zero. So you can fight police brutality while you sip!

Junghyun ‘JP’ Park and Ellia Park are the co-owners of ​Atoboy​ and​ Atomix​ in New York City’s NoMad neighborhood .

Chef Junghyun Park, who often goes by the abbreviated name ‘JP’, has his roots in Seoul, South Korea, where he was born and raised. Having grown up with a natural curiosity and passion for cuisine and culture since childhood, he dedicated himself to Food Sciences during his undergraduate years at Kyungehee University.

Upon graduation, 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 time in his career, he focused on learning and mastering western techniques, while building a strong foundation and understanding for fine dining cuisine, techniques, and culture. After proving himself to be a promising chef, he began to look back to his Korean roots. 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 - in the NoMad neighborhood of Manhattan 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. With its unprecedented fine-casual, prix-fixe format, Atoboy continues to be a dining destination for New Korean cuisine for New Yorkers and visitors alike.

In May 2019, JP and Ellia opened their second project, the now 2-Michelin starred Atomix, also in the NoMad neighborhood of Manhattan. Atomix was designed to showcase Chef JP’s vision of how Korean cuisine could be reinterpreted in the context of fine dining - combining traditional Korean techniques and western techniques, with world class ingredients and exceptional service and design. Atomix aims to give fresh inspiration to the thriving food culture in New York City and around the globe - with a firm understanding of, and respect for, Korean cuisine. In its opening year, Atomix received a coveted Michelin star, a James Beard nomination for “Best New Restaurant,” 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.

Amongst his accolades, Chef JP has been named a “Rising Star” by StarChefs in 2016 and “Best New Chef” by Food & Wine in 2019. He continues to define his own cuisine by paying respect to tradition and redefining what today and tomorrow’s dining culture could be.