i. Biography
Coming Up
At Jeong in Chicago, the cooking under Dave Park’s name is built on control, clarity, and finish. Since 2019, his plates have read as precise rather than showy, with elegance used as a working tool instead of a flourish. Lychee-Noir-Cured Kanpachi with black radish, Honeycrisp apple, jangajji relish and broth, and chive oil shows that approach in layers: acid, crunch, and herbal lift set against a measured broth. Jorim-Glazed Zabuton carries the same discipline through a different format, landing with depth and polish. The line behind that work runs through formal training and steady shop floor repetition. Before Jeong, Dave Park trained at Culinary Institute of America, then started in kitchens as a prep cook and dishwasher at Local family-run restaurant. From there, he moved to cook at Takashi and joined the opening team at The Aviary in Chicago. Each stop added a different kind of muscle: repetition, pace, and the demands of opening service in a city that expects precision. The business side of the work came into focus at Hanbun in Chicago (2015–2018), where Dave Park was co-owner and responsible for more than execution on the line. That role sits between kitchen craft and restaurant identity, and it marks the point where his path shifted from support work to ownership. The arc from Culinary Institute of America to Local family-run restaurant, Takashi, The Aviary in Chicago, and Hanbun in Chicago (2015–2018) leads directly to Jeong in Chicago, where he has been Chef/Owner since 2019.
Where They Are Now
At Jeong in Chicago, Dave Park’s current work is tight in structure and clean in delivery. Since 2019 as Chef/Owner, he has been shaping a menu that favors precision over excess, with each plate built to separate and clarify flavors rather than stack them. Lychee-Noir-Cured Kanpachi with black radish, Honeycrisp apple, jangajji relish and broth, and chive oil is one example of that method: layered, exact, and composed around contrast. Jorim-Glazed Zabuton carries that same approach in a richer register. It is the kind of dish that signals reduction, concentration, and control without needing extra explanation. Together, these dishes define the kitchen voice Dave Park has established at Jeong in Chicago since 2019.
Signature
Dave's signature dishes include Jorim-Glazed Zabuton.
Profile updated July 2026
FAQ
Asked of Dave
What is Dave Park's current role?
As of 2026, Dave Park is Chef/Owner.
Where did Dave Park train or study?
Dave Park trained at Culinary Institute of America.
What recognition has Dave Park received?
StarChefs Chicago Rising Stars Award (2021).
