Luncheon Presentation
Registration 12:15pm
Luncheon 12:30pm 
Close 2:00pm

On April 27, Kim Jong-un became the first North Korean leader in 65 years to cross into South Korea to attend the Inter-Korean Summit with South Korean President Moon Jae-in. With unprecedented talks between U.S. President Donald Trump and Kim Jong-un to be held in the coming weeks, favorable inter-Korean relations and the peace of the Korean peninsula are beginning to settle in. These visible outcomes are the result of the consistent messaging on unacceptance of neither the missile nor the nuclear program from the government of the Republic of Korea under President Moon, who was inaugurated in May 2017. Enna Park, Deputy Minister of Foreign Affairs and Ambassador for Public Diplomacy of the Republic of Korea, will introduce those diplomatic efforts of the government as well as its major policy for diversification of diplomacy, including the New Southern Policy.

Enna Park is Deputy Minister of Foreign Affairs and Ambassador for Public Diplomacy of the Republic of Korea. Since joining the Ministry of Foreign Affairs in 1985, she has held numerous positions, including Consul at the Korean Consulate General in New York (1996); Protocol Officer in the Office of the President (2000); Director of Planning and Research Division at the Institute of Foreign Affairs and National Security, Ministry of Foreign Affairs and Trade (2001); Director of Regional Cooperation Division, Multilateral Trade Bureau of the Ministry of Foreign Affairs and Trade; Minister-Counsellor at the Korean Permanent Mission to the United Nations (2006); Director-General for Development Cooperation (2011), and Minister at the Korean Embassy in the People’s Republic of China (2014). Ms. Park was awarded the Service Merit Medal in 2009. She holds a B.A in history from Yonsei University and an M.A. in international relations from Columbia University.

Regular Menu

Smoked Duck Breast with Sour Cherry Purée and Baby Beetroot
Pan-seared Seabass with Sweet Potato, Green Velouté Sauce
Pistachio & Raspberry Trifle with Layers of Sponge Cake and Cream

Vegetarian Menu

Smoked Duck Breast (made by soya protein) with Sour Cherry Purée and Baby Beetroot
Seared Cod Fish (made by Soya Protein and Wheat Protein) with Fava Beans, Saffron Velouté and Polenta
Pistachio & Raspberry Trifle with Layers of Sponge Cake and Cream