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Interview with Lexie Park
EAT NüNCHILA-based Lexie Park is a multidimensional artist and designer working in food. After a decade-long career in fashion, she combined her passion for cooking and design to create Nünchi, a project inspired by the Korean concept of empathy and emotional intelligence.
- What’s your Eastern Zodiac Sign? And your Western? Which one resonates more with you?
Eastern-Year of the Snake, Western- Pisces
I love reading peoples’ astrological charts so I connect more with Western astrology and also have been into Human Design lately! but my mom keeps me updated with the Eastern Zodiac.
- Can you share about your ethnic and generational background?
My parents were both born in Korea and came to the US at a very early age. I was born and raised in LA with my parents speaking fluent English growing up so I definitely identify as a true Korean-American.
- Superstition from your childhood that you still believe in today.
There are too many! But if I had to pick one, I would say whistling at night. Anytime my friends whistle at night especially in our house, I ask them politely to stop calling the ghosts!
- What pivotal experiences guided you toward your current path? Was there a specific moment or individual that influenced you?
At age 30, I definitely felt the pressure to “succeed” and felt the urge to switch careers (ironically). My life partner definitely encouraged me to express my creativity through food.
- What dish from your childhood, lovingly prepared at home, holds a special place in your heart?
There’s a dish called spam-guksoo that my mom and aunts all cook in our individual homes. It’s a dish that’s unique to our family that’s super simple but delicious! It consists of somen noodles, spam, julienned carrots, zucchini and onion in a light soy dashi broth.
- It’s often said that our parents’ express emotions through food. What’s your go-to meal when you want to convey your feelings?
My go-to meal is always some sort of jiggae (Korean stew). To me, it’s the most comforting and gives me the most sense of “home”.
- As you came of legal drinking age, what was your inaugural drink? And what’s your beverage of choice now?
Vodka was my inaugural drink specifically flavored Absolut- now I refuse to drink any Vodka. I’m not much of a drinker now, but if I want to enjoy an occasional drink, I would say umeshu tonic is my go-to at home. We make a big batch every year.
- Who serves as your guiding light? Why?
There’s not one specific person that I really look to when it comes to making decisions. I’m inspired by many but really have learned to trust my own gut when making significant decisions.
- Who are your ultimate dream collaborators?
Rei Kawakubo, Martin Margiela, and Yoyoi Kusama.
- Which restaurant holds the title of your favorite at the moment?
That’s a really tough question- it really depends. The most inspiring meals thus far from coast to coast have been Benu (SF) and Atomix (NYC). They both took a cuisine that I’m very familiar with, but executed it in a way I would’ve never imagined.