hanbun defines Dave's vision as an homage to Korean food through thoughtfully prepared Korean inspired dishes that push Korean cuisine forward. The menu showcases simplistic dishes while utilizing nontraditional techniques. We wish to share the culinary sentiments that Dave enjoyed as a child growing up in Korea with subtle modern western approaches. Join Dave down memory lane and fall in love with hanbun!


Hanbun is one of the most ambitious Korean restaurants in the area. And where can you find this trailblazing Korean gem? In a food court in suburban Westmont.
— Chicago Tribune
..a hidden gem run by a remarkably talented young chef..
— Bon Appétit
Park strips dishes down and refines ingredients and flavors. The quality and precision of each dish is unmatched, especially for coming out of a mall food court kitchen. He’s a perfectionist.
— Fooditor
Hanbun’s Haute Korean Succeeds in a Suburban Food Court
— Chicago Magazine
Hanbun. A magical place where The Wizard hides behind a heavy curtain. In a food court. In suburban mall. Now, go! It’s your turn to play with your food.
— The Local Tourist

Behind The Scenes 


David Park

Chef and Owner

David is a James Beard semifinalist, Plate Magazine's Chefs to Watch 2017 and National Eater Young Guns 2017,  who is a graduate of The Culinary Institute of America in Hyde Park. His culinary career includes being part of the opening team at The Aviary under the guidance of world-renown chef Grant Achatz. Prior to The Aviary, David worked at Takashi, a Michelin star rated restaurant. David also worked at The Storefront Company where he worked for a 2003 Food & Wine's best new chef. David held multiple stages at restaurants in Manhattan and Chicago such as Le BernardinCafe GrayTRU, and L2O. In addition to his restaurant experience, David has cooked for distinguished United Nations guests.





Jennifer attended The Culinary Institute of America and then continued her education at  Dominican university with a Bachelors in Food Science and Nutrition. Jennifer worked in research and development for several years at companies such as, Vegetable Juices, Barilla, Fona International, and most recently Unilever. Jennifer also worked for Takashi and other Michelin rated restaurants.