Quick bites with 

Jun Park

Owner/chef, Zen Whistler

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

JP: Serve the kind of food that you would want to be served in any Japanese restaurant. And serve the way you would want to be served.

PQ: One food you can’t live without?

JP: Eggs.

PQ: One ingredient you can’t live without?

JP: Garlic.

PQ: What food/drink should people be more open to trying?

JP: Uni/premium saki.

PQ: Weirdest thing you’ve ever eaten?

JP: Chicken sashimi.

PQ: Most memorable meal you’ve ever eaten?

JP: In Korea, a chef’s tasting menu in Cholla Province.

PQ: Exact moment you decided to become a chef?

JP: When I got off doing dishes.

PQ: What’s your solution for a last-minute meal?

JP: Teriyaki stir-fry.

PQ: Best trend in food/restaurants?

JP: Globalization of food.

PQ: Worst trend in food/restaurants?

JP: All you can eat sushi.

PQ: Greatest professional moment?

JP: Still working on it.

PQ: Where would you go to eat if you could go anywhere in the world?

JP: Japan for tonkutsu.

PQ: Where would you go for your last meal in Whistler?

JP: Rimrock for dinner and Araxi lounge for drinks.

PQ: What brought you to Whistler?

JP: The diverse clientele of what Whistler has to offer.


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