We caught up with the brilliant and insightful Jiyoung Lee a few weeks ago and have shared our conversation below.

Hi Jiyoung, thanks for joining us today. We’d love to go back in time and hear the story of how you came up with the name of your brand?

I can confidently say that I created this restaurant under the name “121.”
“121” represents my birthday, and that number embodies my deep passion and spirit of sharing. In Korea, it’s a tradition to invite family and friends over to celebrate birthdays with seaweed soup. From a young age, I’ve enjoyed hosting others, and I understand the joy of sharing happy moments with loved ones through food.

“121” is not just a number. It encapsulates the joyful spirit of a birthday and reflects my hope that every day feels like a special celebration for our guests. Kitchen121 is a space where guests can create precious memories with their loved ones. My passion goes beyond cooking; it resides in every moment shared here.

I sincerely believe that food has the power to connect people’s hearts and share warmth. This is why I chose the name Kitchen121, with the hope that every flavor and aroma experienced here will become an unforgettable memory for my guests. It is a space filled with Chef Ji’s special heart.

Jiyoung, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My nickname at the Ritz-Carlton was “jijijiji.” I am the owner and chef of “Kitchen121,” where I aim to create a space for guests to share special moments with their loved ones. Since childhood, I have enjoyed hosting and that passion naturally evolved into my love for food.

I graduated at the top of my class from Le Cordon Bleu Atlanta and gained valuable experience at the Ritz-Carlton Atlanta. I have continually developed my skills and learned various cooking techniques and ingredients. At Kitchen121, I offer a diverse menu centered around chicken and rolls, all prepared with fresh ingredients and great care.

I believe that my food goes beyond just a meal; it is a medium that connects people’s hearts. I want my customers to feel happiness and joy through our dishes, and I especially strive to create a festive atmosphere. My goal is to ensure that customers can create unforgettable memories through my food.

What I am most proud of is that my dishes convey warmth and love to my guests. Kitchen121 is a space for sharing special moments and creating cherished memories. Our brand is built on sincerity and passion, and we always strive to provide the best experience for our customers.

I want potential clients and followers to know that our food is not just a meal, but a means to deepen precious relationships. Every day, I hope that dining at Kitchen121 becomes a special moment and a cherished memory for all of my guests.

Can you tell us about a time you’ve had to pivot?

I was born and lived in Korea for 32 years before moving to Atlanta, USA, due to my husband’s job transfer. I was doing well in Korea and wanted to sell my signature dish, fried chicken, here. However, I encountered the cultural differences right from the start, especially since in Korea, chicken thighs are considered the best part, while in the U.S., the perception is completely the opposite. This difference posed a significant challenge for me.

I graduated top of my class from Le Cordon Bleu in Atlanta, which gave me a foundational understanding of culinary skills, but I needed experience in a commercial kitchen environment in the U.S. My time at The Ritz-Carlton provided me with experience in preparing large quantities of food and mastering the intricate yet elegant presentation needed to consistently produce high-quality dishes. This experience was invaluable in helping me understand the standards required in the American restaurant industry.

One of the key lessons I learned while earning the title of Chef for fried chicken is the importance of consistency. It’s essential for every dish to maintain the same quality and flavor, as this is what brings customers back. I’ve also learned to adapt quickly, adjusting recipes based on seasonal ingredients or managing supply chain issues.

Overall, my manufacturing journey has been about combining my culinary passion with a commitment to quality, striving to provide memorable dining experiences for my customers.

We’d love to hear a story of resilience from your journey.

A pivotal moment that illustrates my resilience occurred shortly after I moved to Atlanta. After living in Korea for 32 years, adapting to a new culture and food environment was a significant challenge. My signature dish, fried chicken, was popular in Korea, but I quickly realized that the preferred cuts here were quite different.

When I first introduced my fried chicken to the market, I faced a lot of skepticism. The chicken leg, which is highly regarded in Korea, didn’t receive the same attention in the U.S. This feedback was disappointing, but rather than giving up, I chose to embrace the challenge. I experimented with various marinades and cooking techniques to better understand local tastes while remaining true to my roots.

My experience at the Ritz-Carlton taught me the importance of consistency and quality. I applied strict standards to ensure that every piece of chicken met my expectations. There were days when the demands of restaurant operations felt overwhelming, but my passion for sharing memorable experiences with people kept me going.

Through these struggles, I learned to adapt quickly. I adjusted recipes based on seasonal ingredients and managed supply chain issues. Each setback made me stronger, and I now take pride in knowing that my journey reflects not only my love for cooking but also my ability to overcome challenges and succeed in a changing environment.

Contact Info:

• Website: https://www.Kitchen121.com
• Instagram: https://www.instagram.com/121onetwentyone
• Yelp: https://www.yelp.com/biz/kitchen-121-duluth-3