Chef Antonio Park


Antonio  Park’s  tutelage  as  a  world-renowned  chef  started  in  his  mother’s  South  Korean  kitchen,  in Argentina/Paraguay. Thanks to a fresh garden that spanned acres, and his mom’s insistence on creating everything  from  scratch,  the  drive  for  perfection,  sustainability,  and  farm-to-table  cooking  became  his raison  d’être.  This  mantra  carried  him  through  years  of  training  under  Japan’s  most  revered  cooking masters, fed his ambition to work his way up from a dishwashing station to running two of the most noted restaurants  in  Montreal,  and  moonlighting  as  a  judge  on  one  of  Food  Network  Canada’s  top-rated programs–‘Chopped’.

In 2012, Park launched Restaurant PARK in the heart of Montreal, where he aimed to present the purity of Japanese  sushi emboldened with the South Korean and South American flavours of his heritage. His insistence  on  cooking  with  organic  and  sustainable  produce  saw  Park  procure  private  seafood  and Wagyu/Kobe beef import licences (rarities in Montreal). This respect for the produce and animals, along with his creativity, vaulted PARK to critical acclaim, as the restaurant was recently named one of Canada’s top 100 restaurants also top 50 best Canadian restaurants and  was also chosen as a global selection by Diner’s Club World’s 50 Best Academy.

In 2014, Chef Park opened Lavanderia as an homage to his Argentinian roots, blending his obsession for fresh produce with the rich and sumptuous flavours of charcoal grilling. The restaurant has its own rooftop garden, offering clients the freshest produce possible during the capable months.

Trout  Lake  is  his  most  recent  endeavour  whereby  he  hopes to  bring  sustainable,  fresh,  savoury  food outside of the traditional restaurant setting. Trout Lake will allow for new inspirations thanks to the clients,all  while  staying  true  to  the  authenticity  that  Chef  strives  on:  fresh  produce,  simple  ingredients,  fine details.