Chef Albert Park graduated Magna Cum Laude from the International Culinary School at the Art Institute in Orange County. His professional culinary career then began at the Double Tree by Hilton in Dana Point. He was first introduced to working in both a la carte dining and banquet cooking, which led to his first promotion as Banquet Sous Chef.
Chef Park gained invaluable knowledge in sustainability practices, organic gardening, and the use of regional food through his work as the Sous Chef of Blue Fire Grill at La Costa Resort and Spa in Carlsbad, CA, learning under the tutelage of Chef Greg Frey Jr. The next nine years presented Chef Park with many versatile opportunities to serve as Sous Chef and Chef de Cuisine at Ten Asian Bistro, 6ix Park Grill at Hotel Irvine, and Bosscat Kitchen and Libations.
Most recently, Chef Park served as the Executive Sous Chef of the prestigious Pacific Club in Newport Beach. Working side by side with Chef David Martin and leading the kitchen team with impeccable standards, extensive training, and an innovative approach. He credits his culinary spirit to his mentors and as a result, thrives on inspiring and watching the development of young chefs.
When Chef Park is not in the kitchen, he enjoys spending time with his family, playing golf, and assisting his sons’ baseball teams.
Learn More About Chef Park
- When did you realize you wanted to become a chef?
Growing up, I would constantly get myself into trouble. When my parents would not let me go out and play with friends, I would sit on the kitchen counter and watch both my mom and grandmother cook. I ate like royalty every day. My grandfather and uncle would take me and my brother bass fishing as well as deep sea fishing every quarter, we would bring home the fish and eat it. That’s when I knew how important fresh product was.
- What are your culinary education background and experiences?
I attended The International Culinary School at the Arts Institute in Santa Ana and graduated Magna Cum Laude.
- How do you describe your overall cooking philosophy (seafood related)?
I’ve been very fortunate to work with some very talented chefs. I’ll never forget what I was taught and I follow in their footsteps. Sustainable practice, organic gardening, and the use of regional foods.
- What is the most important thing you look for when purchasing seafood?
Quality and sustainability are the most important factors. I will not utilize a product that is being overfished or is hurting the ecosystem.
- What are some of your favorite seafood items on your current menu?
Every season brings a new opportunity. But I love working with Northern Pacific Halibut. I love bringing in the fish whole and utilizing every bit of it.
- What do you enjoy cooking at home and professionally?
I love cooking for my kids when I am home. My family loves manila clams. It’s not uncommon for me to make Linguine Vongoles or Clams with White Wine with a side of crusty country bread.
- What do you like about Santa Monica Seafood’s product and service?
Variety of selection and knowledge of the staff. I’ve had the privilege of working with Santa Monica Seafood for a long time. That relationship will never change.
South Coast Winery Resort and Spa
34843 Rancho California Road
Temecula, CA 92591