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Turning Everyday Ingredients into Feasts for the Senses: Chef Chat with Don Park


By Leigh O’Connor.

Cheolmin (Don) Park is a complete perfectionist at heart – continuously trying, failing and trying again!

With a strong passion for both Western and Asian cooking styles, this Chef enjoys balancing big flavours and taking everyday ingredients to turn them into feasts for the senses and that’s what you’ll find on the plate at Tonic & Ginger in Fremantle, where he heads the kitchen.

Growing up in Seoul, Korea, Don knew from an early age he wanted to be a Chef with cooking influences directing him along this career path.

"I call myself a ‘typical Asian’ – I was raised to cook in Korea and enjoyed cooking as a child learning from my Mother and family,” he explains. "I chose to follow a culinary-based education in Korea before moving to London to study English.

"I continued to develop a passion for Culinary Arts & Management with a university course in London. Here, I learnt all cuisines with a heavy focus on Japanese styles including sushi, sashimi and the preparation for fresh seafood.”
 
Turning Everyday Ingredients into Feasts for the Senses: Chef Chat with Don Park

During this time, Don was learning from Shimada Keizo, ex-Head Chef of Nobu London and current Head Chef at Chotto Matte Doha.

Having to complete military service in Korea, Don worked as a Chef in the army, learning how to cook high-volume tasty meals with basic ingredients. 

A move Down Under after his service, saw him working at China Doll for more than five years, honing his skills in modern Asian-style service.
 
Don says working with and learning from Head Chef, Frank Shek – a master of Chinese-Western cuisine – was a career highlight and a period of exceptional personal growth.

Joining the Nokturnl Group in 2022 at Lotus on Beaufort, Don was attracted to the position due to its hands-on approach to the industry and the exceptional talent to learn from.

"I quickly progressed to senior Sous Chef, moving across to KARLA as part of the opening team as one of three restaurants within Stories, the new Yagan Square Precinct. This venue was where my love for food and my ambition to develop myself truly was rewarded. 

"I was fortunate to work with some interesting native ingredients and a state-of-the-art brand-new kitchen. In October 2024, I was offered by Nokturnl and accepted the Head Chef role at Tonic & Ginger and have poured my heart into the team, menus and every plate.”  
 
Turning Everyday Ingredients into Feasts for the Senses: Chef Chat with Don Park

Don shares his recipe for half-shell scallops, cherry tomato, nam jim and cassava crumbs with AGFG home cooks:

"Fresh scallops are a pleasure to cook, requiring skill and balance to bring out the texture of the scallop and not overpower the subtle flavours.”

Working closely with the front-of-house team, Don likes to ensure they always have the knowledge to share with guests of what is fresh on the day and what staff can do for special dietary requirements.

"I want to ensure our team has the confidence to offer the best service and product we possibly can!”

Featured Locations

Asian    $$$$$

Tonic & Ginger

Immerse yourself in the vibrant flavours of Southeast Asia at Tonic + Ginger on South Terrace in Fremantle. Led by Head Chef Don Park, the menu bursts with bold Asian fusion flavours, carefully des...

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