Pastry Chef John Park of Quenelle - Biography

Los Angeles, CA

April 2014

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 was here that Chef de Cuisine Al Gordon helped Park find and develop his love for pastry. Gordon had Park travel to Las Vegas on his days off to stage in the pastry department of notable restaurants including AquaPicasso, and Daniel Boulud Brasserie.

Within a year, Park was working as a pastry cook under Wonyee Tom at Water Grill, where he was able to acquire a solid technical foundation. In 2005, he helped open Providence before returning to Water Grill to work with David Lefevre as a pastry chef in late 2006. Two years later, Park accepted an invitation to work as a sous chef for the critically acclaimed Jordan Kahn at Michael Mina’s XIV, where Kahn’s unrivaled creativity was instrumental in Park’s development. Post his time with Kahn, he joined Sang Yoon at Lukshon and Father’s Office. In 2013 Park finally struck out on his own, opening ice cream parlor Quenelle in Burbank, California.