How Atomix became the No. 1 restaurant in North America

Fresh off being crowned No. 1 on the inaugural North America’s 50 Best Restaurants list, run by the World’s 50 Best group, Atomix founders Chef Junghyun “JP” Park and his wife, Ellia Park, reflect on what it takes to reach the top. Known for modern Korean tasting menus and meticulous storytelling at their NYC destination, the duo credit their team’s passion, collaboration and accountability as the driving forces behind Atomix’s success.

In this conversation, they share what the award means to them—and the values that keep their restaurant thriving.

— Interview by Kelly Dobkin, edited by Lesley McKenzie

Congrats on the big win! How does it feel to win No. 1 on World's 50 Best North America list? 

Chef JP: Winning No. 1 is truly humbling. It’s a reflection of everyone who brings their best to Atomix every single day—our chefs, the front-of-house team and of course, our guests who trust us to take them on this journey. This recognition isn’t about me or even just the kitchen; it’s about the collaboration and passion of the whole team. We’re so grateful to share this moment with them.

 What team values do you believe help create and maintain a highly successful restaurant like Atomix? 

Ellia Park: At Atomix, everything starts with trust and respect. We rely on each other to bring our best and support one another. Collaboration, curiosity and accountability are values we live by daily—they create a culture where everyone feels empowered to contribute and innovate. But holding ourselves accountable to execute these new and innovative ideas is just as important. It’s a balancing act. Ultimately, when the team thrives, the restaurant thrives, and that’s what allows us to consistently deliver something special to our guests.

How has Atomix evolved since opening in 2018? What lessons have you learned, if any?

JP: We don’t grow by drawing inspiration from just one place or following a single direction. We grow through our travels around the world, through experiences at other restaurants, and through conversations with people we meet. We grow by tasting ingredients, experimenting with them, learning new techniques and sometimes by looking at works of art for inspiration. But what matters most is finding our own balance within all of this. We explore the most global experiences while also asking ourselves what is most essentially Korean. We study the most complex and challenging techniques, yet we also seek the most simple and clean presentations. Our growth comes from striving to maintain that balance between the two.

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The Prep is written by Kelly Dobkin and edited by Lesley McKenzie.