What inspired you to expand into fast-casual after years in fine dining?

Chef Jun Hee: My belief that great food shouldn’t only be reserved for special occasions. Kimbap is something many Koreans grow up eating. It’s comforting, portable and meant to be shared. Roll Over gave me the opportunity to honor those traditions while introducing them to a wider audience in a format that fits modern life. That challenge was exciting because it meant asking, “How do we make something accessible without sacrificing what makes it special?”

You've earned Michelin stars by delivering one of the country's most refined dining experiences. What lessons from fine dining do you bring to a fast-casual concept like Roll Over Kimbap?

Chef Jun Hee: I learned that people's everyday lives become happier through genuinely delicious food. Whether it's fine dining or an everyday meal, I believe people feel joy when they eat food that has been thoughtfully designed and made with genuine care and authenticity. Roll Over was his opportunity to bring that same level of thoughtfulness and craftsmanship to something people can enjoy every day, instead of only on special occasions.

Kimbap has become increasingly popular in the U.S., but it's still an unfamiliar category for many diners. How do you balance authenticity with making the menu approachable enough to build a repeat fast-casual business? 

Chef Jun Hee: Authenticity starts with respecting the fundamentals. We use traditional techniques and flavors, but we also recognize that many guests may be trying kimbap for the first time. Rather than changing what kimbap is, we focus on making the experience approachable through a menu that’s easy to navigate and flavors that are both familiar and distinctly Korean. Once people try it, they understand why it’s such an everyday staple in Korea.

Jeongmin: When I moved to New York, I realized there wasn’t a place where you could grab fresh, high-quality and authentic kimbap. Roll Over was built to fill that gap. Our mission is to introduce more people to an authentic Korean staple by creating a truly satisfying everyday meal for busy city life. That's why we think carefully about every detail, from the ingredients inside each kimbap to the menu itself and the balance of textures, so that every meal feels worthwhile and becomes something people genuinely love and come back for. Our hope is that one great meal can make someone's busy day just a little bit better.

Fast casual is often viewed as a volume business. How have you engineered the operation—from menu design to prep and service—to deliver speed without compromising the level of quality people associate with your name?

Jeongmin: When I first started thinking about Roll Over, I wasn’t trying to build the fastest restaurant. I wanted to create a lunch that was fresh, satisfying and made with care, but still fit into a busy workday. That mindset shaped everything we built. We kept the menu intentionally focused, prepared ingredients fresh throughout the day and rolled every kimbap to order. For us, speed comes from designing an efficient operation, not cutting corners, so every guest gets the same level of quality and consistency.

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