Who We Are
Finding the future of global Hansik in its own roots
NANRO Foundation is a non-profit incorporated association built on a deep understanding of the essence of Korean food — expanding its value on the world stage and building a sustainable future.
Beyond taste — connecting Korean food to the world through culture and narrative.
Today’s global dining is expanding beyond simple ‘taste’ into a total experience — the cultural background and narrative held within an ingredient, woven together across every sense. Collaboration with producers, artisans, designers and scholars, not only chefs, has become essential.
NANRO Foundation answers this call. We explore new possibilities that connect with the world while protecting the originality of Korean food, so that Hansik can take its place as a high-value industry representing Korean culture in the global market.
煖爐會 · The Origin
It begins with ‘NAN-RO-HOE’ — a Joseon winter gathering of grilling and sharing
NAN-RO-HOE (煖爐會) was a winter barbecue gathering enjoyed by Joseon scholar-officials in the 18th century. According to the Dongguk Sesigi, people set a charcoal brazier in the center, laid an iron griddle on top, and grilled meat with seasonings while sharing poetry and culture. King Jeongjo, too, is recorded as holding nallohoe with the era’s foremost scholars such as Park Ji-won and Jeong Yak-yong.
Today’s ‘NANRO’ begins from that very spirit — minds of the age exchanging ideas through food. In 2022, Choi Jung-yoon, chair of World’s 50 Best Restaurants in Korea, founded the ‘NANRO’ community around global Hansik branding. Over 600 experts across cuisine, food, IT, branding, media and finance have since gathered to study Korean food culture — a journey that led to the founding of the non-profit foundation in November 2023, and NANRO USA in January 2026.
Two nations as our axis,
one shared vision
We strengthen the local roots of Korean food — seeking out masters and artisans across the country to record tradition's aesthetics, discover future talent, and research the foundations of Hansik culture.
We lead the global expansion of Korean food. Founded in New York in January 2026, we share the philosophy and techniques of Hansik with local chefs who reinterpret and introduce it to the world.
The road NANRO has walked
From a single winter gathering to a non-profit incorporated association designing the future of Korean food — the footsteps of NANRO.
Cultivating the future of Korean food,
researching its depth
NANRO Foundation is built on two pillars — talent development (NANRO Next) and professional education & research (NANRO Academy) — advancing the global industrialization of Korean food.
A scholarship and fellowship program that discovers and nurtures the future talent who will lead the Korean food industry. Run simultaneously in Korea and the US, it selects 8–10 next-generation talents across both nations each year. Selected fellows grow into owner-chefs, founders and global leaders through culinary education spanning traditional Hansik and K-Food, plus restaurant management, branding, marketing, design, overseas internships and mentorship.
A professional education and research program for Korean food service practitioners and industry experts. We visit Hansik masters and artisans across the country in person to learn and study the aesthetics, culture and techniques of traditional Korean food. Amid the global spread of K-Food, we explore how Hansik can take root continuously without losing its distinct character.
Programs that connect research and exchange
Tradition-rooted scientific research into Korean food. We analyze ingredients and cooking methods through scientific methodology, building the evidence for Korean ingredients, chefs and content to spread worldwide. 'The Science of Korean Grilling' (2023.05–) is ongoing.
Experts at home and abroad who lead the currents of the world's cultural industries share the trials and successes of global projects, fostering business synergy grounded in Korean food culture.
A global community gathering that illuminates Korean food connected to art and culture — music, art, fashion and design. The pungnyu (refined leisure) of Joseon, enjoyed once more in today’s language.
It begins with the question, "Where does Korean food begin?" We seek out the sites where one can experience traditional fermentation, artisanship and the rhythm of nature. World-leading chefs have visited master Ki Soon-do and the monk Jeong Kwan.
The people who lead NANRO
Chefs, researchers, and experts across branding, finance and media gather in Korea and the US to run NANRO Foundation together.
A chef and Korean-food researcher of 28 years. Head chef of Sempio's Korean Taste Research Center and chair of World's 50 Best Restaurants in Korea. Co-author of Phaidon's <Korean Cookbook>, sharing the beauty and research of Hansik worldwide.
Co-founder of New York's Atoboy, Atomix and Naro. With Atomix she won 'the art of hospitality' at World's 50 Best 2023, bringing the hospitality culture of Korean food to the world.
Known as 'JP' in New York, he led Atomix to 2 Michelin stars and No.1 at North America's 50 Best 2025. Co-author of the <Korean Cookbook>.
CEO of branding studio Be My Guest, working across space, media, fashion and art. She adds insight on reinterpreting Korean food in a contemporary global language.