Jay Park

Short bio

Jay Park is a Gold Coast private chef and former head chef who blends modern Australian cooking with the flavours of his Japanese heritage. Warm and creative, he builds each dinner around quality seasonal produce and the belief that every dish should tell a story and bring people together.

Bio

Jay Park’s culinary journey began in Sydney, where he studied culinary arts and sharpened his skills across the city’s restaurant kitchens. Years as a head chef and caterer gave him both technical range and a clear vision — to bring fine, heartfelt food directly to people’s tables in a more personal setting.

His cooking marries modern Australian style with the influences of his Japanese heritage, pairing Western technique with Japanese precision and restraint. Jay carefully selects his ingredients so each dish resonates — fresh, seasonal and considered — turning inventive ideas into plates that feel both refined and full of heart.

That philosophy shows in his signature dish: seared lamb backstrap with candied walnut, carrot purée, zucchini and olive — a quiet harmony of Western and Japanese styles. It’s elegant and precise without ever feeling fussy, exactly the balance he chases in everything he cooks.

For Jay, food is really about connection. Organised and warm in the kitchen, he listens closely so every client’s needs are met with precision, creating a welcoming atmosphere and an experience designed to spark joy. He also works closely with local producers to source the freshest seasonal ingredients, a commitment that shows in every plate.

Working as a private chef across the Gold Coast, Jay brings restaurant-calibre, heartfelt cooking into private homes for intimate dinners and celebrations. Whatever the occasion, his goal is simple: fresh, creative food and warm hospitality that connect people and leave a lasting memory around the table.