Los Angeles native John Park had visions of a career in math, but his plans were set aside during college, as Park was unexpectedly drawn to the pace and precision of his fast food jobs. At the age of 22, Park landed his first job in a professional kitchen at Koi as a savory cook. It is here that Chef de Cuisine Al Gordon identified Park’s affinity for pastry. Gordon had Park travel to Las Vegas on his days off to stage in the pastry department of notable restaurants including Aqua, Picasso, and Daniel Boulud Brasserie.
Within a year, Park began working as a pastry cook under Wonyee Tom at Water Grill, where he was able to acquire a solid technical foundation. In 2005, he assisted with the opening of Providencebefore returning to Water Grill to work with David Lefevre as pastry chef in late 2006. Park took a step down in 2008 when he accepted an invitation to work as pastry sous chef for the critically acclaimed Jordan Kahn at Michael Mina’s XIV, where Kahn’s unrivaled creativity was instrumental in Park’s development.
During his career, Park has made his mark on several other Los Angeles establishments including The Ritz-Carlton Marina del Rey, The Ritz-Carlton Los Angeles, Rustica, Yi Cuisine, and Fraiche. Currently, Park works for Sang Yoon, creating desserts for Lukshon and Father’s Office.