The Paris Review
Na Kim has a diverse work experience in the fields of art direction, graphic design, and illustration. Starting in 2012, Na worked as a Designer at Bloomsbury, where they contributed to various design projects until February 2014. From February 2014 to February 2015, Na worked as a Graphic Designer at Crown Trade. In February 2015, Na joined Simon and Schuster as a Senior Designer for a brief period of time until November 2015. In January 2011, Na co-founded Young Alexander, a ceramics/home goods brand, where they led the design and production of company products until January 2016. Na worked as a Freelance Illustrator since May 2009 until becoming an Associate Creative Director at Farrar, Straus and Giroux in January 2021. At Farrar, Straus and Giroux, Na held various positions, including Senior Designer from November 2015 to April 2019, Art Director from April 2019 to January 2021, and currently serves as an Associate Creative Director. In August 2021, Na added another role to their portfolio as an Art Director at The Paris Review.
Na Kim completed a Bachelor of Fine Arts degree in Illustration and Art History from an unknown school between 2005 and 2009. After graduating from the BFA program, Na Kim pursued further education in Illustration, earning a second Bachelor of Fine Arts degree in the same field, completing in 2009.
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The Paris Review
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Founded in Paris by Harold L. Humes, Peter Matthiessen, and George Plimpton in 1953, The Paris Review began with a simple editorial mission: “Dear reader,” William Styron wrote in a letter in the inaugural issue, “The Paris Review hopes to emphasize creative work—fiction and poetry—not to the exclusion of criticism, but with the aim in mind ofmerely removing criticism from the dominating place it holds in most literary magazines and putting it pretty much where it belongs, i.e., somewhere near the back of the book. I think The Paris Review should welcome these people into its pages: the good writers and good poets, the non-drumbeaters and non-axe-grinders. So long as they're good.”