Meet Chef Min-Jae Park

A Culinary Journey

Born in Seoul and raised in a family where food was the language of love, Chef Min-Jae Park discovered her passion for cooking at the tender age of eight, watching her grandmother prepare traditional Korean dishes with meticulous care and unwavering dedication.

After graduating from Le Cordon Bleu in Paris, Chef Park spent over a decade honing her craft across three continents, working in Michelin-starred restaurants in Tokyo, London, and New York. Her unique approach combines the precision of French technique, the umami depth of Asian flavors, and the comfort of home-style cooking.

Today, as the Head Chef of Noreen Cooks, she brings her wealth of experience and creative vision to every recipe, inspiring home cooks around the world to embrace both tradition and innovation in their kitchens.

The Story Behind the Apron

Growing up in a bustling household where every meal was a celebration, Min-Jae learned early that cooking is not merely about sustenance—it's about connection, memory, and love. Her grandmother's kimchi, her mother's japchae, and her father's grilled galbi became the foundation of her culinary education, teaching her that the best recipes are those passed down through generations.

                        "Cooking is my way of storytelling. Each dish is a chapter, each ingredient a carefully chosen word. When you cook with intention and heart, you create more than a meal—you create a memory."
                    

Her journey took an international turn when she earned a scholarship to study at Le Cordon Bleu in Paris. There, she mastered the art of French cuisine, learning to balance flavors with mathematical precision and present dishes with artistic flair. But she never forgot her roots. Instead, Chef Park began experimenting with fusion cuisine, incorporating gochugaru into her béchamel, miso into her hollandaise, and sesame oil into her vinaigrettes.

After years of working in some of the world's most prestigious kitchens, Chef Park realized her true calling: making exceptional cooking accessible to everyone. She joined Noreen Cooks with a mission to demystify culinary techniques and empower home cooks to create restaurant-quality dishes in their own kitchens.

Areas of Expertise

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Asian Fusion Cuisine

Masterfully blending traditional Asian flavors with contemporary Western techniques to create innovative and harmonious dishes that honor both traditions.

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Classical French Techniques

Trained in the finest French culinary methods, bringing precision, elegance, and sophistication to every recipe and cooking instruction.

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Plant-Based Innovation

Creating vibrant, flavorful vegetarian and vegan dishes that prove plant-based cooking can be just as satisfying and indulgent as any other cuisine.

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Pastry & Desserts

Crafting exquisite pastries and desserts with a focus on balanced sweetness, beautiful presentation, and unforgettable flavor combinations.

Culinary Milestones

2023 Joined Noreen Cooks as Head Chef and Culinary Director
2021 Published "Fusion at Home" cookbook featuring 150 original recipes
2019 Awarded "Rising Star Chef" by Culinary Excellence Magazine
2017 Sous Chef at Two Michelin-starred Restaurant Hikari in Tokyo
2015 Chef de Partie at One Michelin-starred Maison Blanc in London
2012 Graduated with Honors from Le Cordon Bleu, Paris

Culinary Philosophy

"Great cooking doesn't require expensive ingredients or complicated techniques—it requires respect for your ingredients, understanding of fundamental principles, and the courage to trust your instincts."

"I believe that everyone deserves to experience the joy of creating delicious food. Whether you're a beginner learning to boil pasta or an experienced cook perfecting your soufflé, there's always something new to discover in the kitchen."

"My goal is to inspire confidence in the kitchen. Cooking should never be intimidating—it should be an adventure, a creative outlet, and ultimately, a source of nourishment and happiness for you and those you love."