K-FOOD GLOBAL VISION FORUM: A New Generation of Korean F&B Leaders
Presented by Korean Cuisine Globalization Committee
◾ DATE & TIME: Monday, October 5, 2026 | 5:00–6:00 PM
◾ VENUE: Korean Cultural Center New York (122 E 32nd Street, New York, NY 10016)
◾ ADMISSION: Free (Seating are on a first-come, first-served basis.)
The Korean Cultural Center New York presents the K-FOOD Global Vision Forum: A New Generation of Korean F&B Leaders, bringing together a dynamic group of Korean and Korean American food and beverage entrepreneurs who are helping shape the evolving landscape of Korean cuisine in New York.
From restaurants and hospitality to traditional Korean brewing, this special forum will explore the personal journeys, inspirations, and business strategies behind a new generation of Korean F&B leaders. Panelists will share how they have built distinctive brands in New York, navigated the challenges of entrepreneurship, and introduced Korean flavors and traditions to broader audiences.
Moderated by Chef Hooni Kim of Meju, the conversation will feature Jee Kim of 8282, Chef Jae Lee of Nowon, and Alice Jun of Hana Makgeolli.
Through their individual stories and perspectives, the forum will offer an opportunity to discover how Korean food and beverage culture continues to evolve while maintaining meaningful connections to heritage, identity, and tradition.
◆ ABOUT THE MODERATOR & PANELISTS
Moderator
Hooni Kim | Meju
Chef Hooni Kim opened Danji in 2010 and became the first chef in the world to earn a Michelin star in Korean cuisine the following year.
His cookbook, My Korea, was published in 2020. His latest projects include Little Banchan Shop and a traditional Korean fermentation restaurant named Meju in Queens, NY.
Meju was awarded 3 stars by the New York Times and was ranked #4 in their Top 100 Restaurants in 2026. Chef Hooni is also a James Beard Award winner for Best Chef New York State. He spends his time in both New York and Korea where he is the founder of Yori Chunsa a non-profit organization that provides orphans with meals prepared personally by independent chef-owned restaurants and that trains them to become chefs.
Panelists
Jee Kim | 8282
Jee Young Kim is the co-founder and Director of Operations of 8282, a modern Korean restaurant on New York City’s Lower East Side that received Michelin Bib Gourmand recognition in 2023, 2024, and 2025.
Beyond restaurant operations, Jee focuses on building and scaling hospitality ventures, developing Korean food concepts for new markets, and creating strategic partnerships across dining, events, food production, and retail.
Jae Lee | Nowon
Chef Jae Lee is the founder and CEO of Nowon, a Korean-American restaurant brand redefining contemporary dining through bold cultural expression and disciplined execution. Drawing from his experience in New York City kitchens and the flavors of the Korean diaspora, he has grown Nowon from an East Village destination into a multi-unit brand while preserving its distinctly Korean-American identity.
Alice Jun | Hana Makgeolli
Alice Jun is the founder and brewer of Hana Makgeolli, a Korean rice wine brewery in Brooklyn dedicated to traditional Korean brewing. Using rice, nuruk, and traditional fermentation methods, Hana Makgeolli produces a variety of makgeolli, takju, yakju, and soju that express the complexity and diversity of Korean fermentation. Through brewing, education, and collaboration, Alice works to expand the understanding of Korean sool while carrying its traditions forward for a new generation.
🔳 ABOUT KOREAN CUISINE GLOBLIZATION COMMITTEE (KCGC)
KCGC USA is a non-profit organization dedicated to promoting authentic Korean cuisine and food culture across the eastern United States. Through cultural exchange, research, and education, we aim to raise global recognition of Korean cuisine as a healthy, respected, and internationally beloved food tradition.