Culinary | Executive Chef at the Salted Vine
While he initially pursued a career in the advertising industry in Los Angeles, it was his first fine dining experience at Wolfgang Puck’s Spago Beverly Hills restaurant that sparked in Jeff Park a desire to trade the design desk for a culinary canvas instead. He packed up his belongings, returned to his adopted hometown of Vancouver — where he moved with his family from Korea at the age of 16 — and enrolled in Dubrulle Culinary School.
Since graduating, his culinary acumen and reputation speaks for itself. He became a mainstay as both a chef de partie and sous chef at Whistler’s award-winning Araxi Restaurant & Oyster Bar for four years before heading eastward in 2007 to oversee kitchen operations at acclaimed Calgary hotspots Blink Restaurant & Bar and Chef’s Table at Kensington Riverside Inn. In 2011 he returned to his resort-town roots at Araxi as chef de cuisine and helped the restaurant continue to stake its claim as one of Canada’s top culinary destinations.
He credits his advertising and design background for his shrewd and creative use of colour and composition in the kitchen, and his culinary experience and innate knowledge of fresh, organic and seasonal fare for the local flavours and textures that punctuate and inform each dish he envisions.
A proud resident of the town which he has called home since 2011 with his wife and two small children, Jeff is committed to providing the close-knit community of Squamish with a new contemporary and upscale dining experience that offers up a diverse menu of share plates comprised of locally sourced, sustainable ingredients that spotlight the very best of the Pacific Northwest.