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Executive Chef Antonio
Park
Born in Seoul, Korea. As a child his family
moved to Buenos Aires, Argentina where they
owned a fish market business. Antonio grew
up cooking and learning the trade since he
was a child. After graduating from the institute
of Japanese culinary school, he began working
as a dishwasher to eventually gaining his
status of a sushi chef. Antonio apprenticed
in the sushi bars of Montreal, Toronto &
New York before he ventured overseas to Japan
and Europe, where he has truly mastered the
culinary scene. |
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In 2006 Antonio was scouted while working in Toronto by
Le 357c in Montreal, a private member club, before becoming
the executive chef of Kaizen Sushi Bar & Restaurant.
Antonio has demonstrated himself not only as a chef but
also as an artist as he and his culinary team artfully
combine the highest quality ingredients with the perfect
blend of spiced flavors. Chef Antonio sees restaurants
as an opportunity to define and advance the culture of
a neighborhood. His ability to predict and deliver what
a community wants sets culinary trends that are so welcome,
they feel second nature.
Executive chef Antonio Park is marked for his unique use
of time-honored Japanese technique applied to the finest
seasonal western ingredients. Yet his past, rooted in
the rhythms of the seasons, produce fresh from the fields
and fine Japanese cooking have paved the road for Antonio
to become one of Montréal leading culinary authorities. |
