Born in South Korea and raised in New Jersey, Chef Sung Park, admittedly, was not originally a raw fish connoisseur. He grew up fishing with his father, and at just 4 years old when he had his first taste of sushi, he was not a fan. His aversion continued for years. It wasn’t until high school that Park developed a taste for the texture and flavors and developed a true appreciation for the complexity of raw fish. His appreciation continued to grow, and after graduating high school, Park started working at a sushi restaurant as an apprentice where he honed his techniques and knife skills. In 2008, opportunity called out west and Park moved to Las Vegas to become the Lead Sushi Chef at SushiSamba. The popular Japanese fusion restaurant tested Park’s skills, but ultimately furthered his craftsmanship. After nearly five years managing the restaurant’s sushi bar, Park was offered the opportunity to open awardwinning Chef Akira Back’s Kumi at Mandalay Bay. Kumi gave Park the ability to continue advancing his Japanese and sushi skills, while incorporating his Korean roots.
In 2016, Park was ready for a change and joined the burgeoning team at Sake Rok, where he developed the sushi menu. Today, Chef Park continues to lead the restaurant’s vibrant fish program, bringing clean, simple yet balanced sushi to diners from around the world. When he’s not in the kitchen, Park enjoys spending time with family, cooking Korean favorites and taking advantage of the great outdoors. MV Discover more about this creative and talented Master Chef, and all that Sake Rok has to offer at sakeroklv.com