Mr. John "JB" Park is the JH Classical Academy school chef. He was born in Korea, moved to the United States when he was three, and became a citizen at nineteen. Since moving to Jackson from California, JB has worked as a special events caterer for Jackson Hole High School and as a school bus driver. He also was a chef for JHCA from 2017 to 2019. His outgoing, humble demeanor and delicious food brightens the days of colleagues and students alike.
When JB works in the kitchen he bustles with enthusiasm and passion for his food. The topic quickly switches to food in a conversation with JB. He says that cooking and eating was a strong part of his childhood. “When I was a kid, I loved to work with my mother in the kitchen,” he remembers. Another inspiration for cooking comes from his early desire to make food that he liked to eat. He also has a more sensitive palate than most people. “My tongue can taste more flavors than the usual set of taste buds,” JB explains. “I was tested with a supertaster strip, which has a bitter flavor very few can detect.”
JB attended the Masters College in Santa Clarita, where he received a liberal arts degree in business, music, and Bible. While in college he worked as the college cafeteria manager. Once he graduated, JB started out his cooking career by working at a Korean barbeque restaurant in California. He visited Jackson in 2009 and fell in love with his church and the beautiful environment. Someday, he dreams of starting the first Korean barbeque place in Jackson. “Is that a surprise?” He chuckles. “It’s my favorite food.”
JB’s favorite part about cooking is providing a service to others. He says, “I love when a serve a dish and it makes people smile. I enjoy it when someone enjoys my food.” Food is also a way to make friends. JB says, “I like to get to know people through food. By eating with someone, you can learn so much about what they’re like and where they’re from.” He also appreciates the social dynamic to food. He continues, “I like the social aspect to food as well—especially small groups where you can really engage in conversation.”
“I am so excited to make delicious dishes for the students and teachers, hear feedback, and tailor the food to the school,” he says.