Chef Sangtae Park and Co-founder Kate Park's Vision:
Chef Sangtae Park, owner of Omakase Yume, a Michelin 1-starred sushi restaurant in Chicago, and co-founder Kate Park created Bonyeon—meaning “Original” in Korean—to explore the full potential of beef. Each cut is treated as its own ingredient, highlighting distinct flavors, textures, and heritage through Korean culinary techniques, fermentation, and precise execution. Their shared vision is to offer an immersive culinary experience that celebrates the original essence of beef while embracing innovation and tradition.
About the Restaurant
Bonyeon is Chicago’s first beef-centric Korean tasting menu. Under their vision, Executive Chef Alex Ching curates and oversees the menu and daily operations, ensuring creativity, consistency, and refinement in every course. Guests enjoy a 10-course progression featuring exceptional beef cuts, complemented by seasonal ingredients and select seafood courses, offering a unique and immersive dining experience. From the moment guests step into Bonyeon, they encounter a dining journey that combines precision, Korean culinary philosophy, and thoughtful presentation. Throughout the menu, beef is prepared in multiple ways—raw, lightly cured, grilled, braised, and slow-cooked—enhanced with fermented ingredients such as house-made sauces, jang (fermented soybean pastes), kimchi, and other aged components. Guests are invited to explore the complexity of each cut and gain a deeper appreciation for the craftsmanship behind the cuisine.