Clara Park has cooked in some of the best restaurants in San Francisco, Napa, Philadelphia and New York. She has traveled and eaten all over Asia, Europe and 43 out of the 50 states. Fluent in Korean, kitchen Spanish and high school French, she is never at a loss for words.
Her career highlights thus far are translating for Anthony Bourdain and Eric Ripert at a raw Korean seafood restaurant and then eating live octopus with them and writing a cookbook with one of her heroes, Barbara Kafka.
She attended the Institute of Culinary Education in New York.