CHRIS PARK, Executive Chef

Chef Chris has had a love for cooking from a very young age, cooking with his grandmother since the moment he was able to form sentences. She would place him on the counter and train his palette to know good seasoning and the importance of putting love into everything you create.

An alumni of the Culinary Institute of America at Hyde Park, NY, he has cut his teeth in many facets of the industry. This includes luxury hotels such as the Four Seasons and Ritz Carlton, working in fast-paced large restaurant concepts with star chefs like Masaharu Morimoto, to opening six restaurants in one year as corporate chef in NYC and the Hamptons.

The culinary language of the kitchens and menus run by Chef Chris read balance of flavors, following seasonality as best as possible, and embracing local produce. The guest experience is the highest priority for his teams. In conjunction with the General Manager and their team, he hopes to bring the warmth and care that started his culinary journey to your table.