Perpetually positive and a dedicated team player, Jaeyoung Park joins the Boulevard kitchen team as Junior Sous Chef. This passionate up-and-coming talent may seem shy at first, but on the line, you’ll find him in his element, where he moves seamlessly alongside Boulevard’s senior culinary team members.

Park holds a deep respect for French and Italian cuisines, with a particular curiosity in the process of curing meats and making cheese – indeed an area chef Ma will excitedly encourage exploring.

Originally from South Korea, Park came to Canada to gain hands-on experience in top kitchens and practice English; his posts have included tenure at Montreal’s Maison Boulud. One of the perks of his improved English is access to a magnitude of cookbooks and recipes that Park enjoys exploring. Son to a foodie father and avid fisherman, he grew up seeking culinary experiences and preparing his father’s freshly caught seafood.

Ambitious and armed with razor-focused attention to detail, Park ensures that the foundational components of Boulevard’s creations are flawlessly prepared. His love for the arts extends beyond food; you’ll often find Park reading and attending the theatre.