This week on episode 105 of Gent’s Talk, presented by BULOVA Canada, and supporting sponsor Ninja Kitchen Canada, we kicked off season 8 with a captivating conversation with chef Antonio Park, a culinary visionary whose journey from Argentina to becoming a celebrated chef is nothing short of inspiring. Known for his dedication to authenticity and his deep-rooted passion for cooking, Antonio Park shared insights into his upbringing, career, and philosophy on life and business. Here’s a glimpse into the wisdom and experiences he shared with us.
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Episode 105 of the Gent’s Talk podcast with celebrity chef and restauranteur, Antonio Park:
The early days of chef Antonio Park: Cultivating a love for food
Antonio Park’s journey into the culinary world began at a young age. Growing up in Argentina, he was immersed in a vibrant and industrious environment where his parents ran a laundromat business. “My parents used to do floating acid stonewashed jeans. In the 70s and 80s, remember like Rijn Wrangler, they have these soft spots on the jeans, and that’s what my parents used to do,” Antonio recounted. Amidst the hustle and bustle of their business, his mother cooked meals for the entire staff, fostering a sense of community and family.
This environment sparked chef Antonio Park’s interest in food. He recalled, “I was in charge of going there and picking up things. Making sure that, you know, I choose the right onions, garlic, cucumber, watermelon, carrots, mango, you name it… That’s where it really started.” This hands-on experience with fresh produce and communal cooking laid the foundation for his culinary passion.
From dishwasher to celebrated chef
Antonio’s path to becoming a renowned celebrity chef was not without its challenges. He started his career humbly, working as a dishwasher. “I don’t know if I was thinking, ‘I’m gonna work my way up.’ My life was never like that. My life was like, just put whatever in front of me, and I’ll just try to do my best,” he shared. This relentless work ethic and dedication to excellence translated into a successful career.
He emphasized the importance of discipline and perseverance, drawing from his own experiences. “If you’re a dishwasher, be the best dishwasher. If I have to clean the cups and, you know, clean the wineglasses, clean the tables, clean the dishes, clean a fish, harvest something, you know, I just want to do the best job that I can,” Antonio stated, highlighting his philosophy of excelling in every role he undertook.
Building a family through food
For Antonio, food is not just about sustenance; it’s about building relationships and creating a sense of family. He spoke passionately about the importance of communal meals, both in his upbringing and in his restaurants. “I try to do everything that I can to bring that community back, that family back together,” he said, reflecting on the decline of family dinners in modern society. Antonio strives to instill this culture in his restaurants, encouraging his team to eat together and bond over shared meals.
Antonio’s journey has seen its fair share of failures, but he views them as invaluable learning experiences. “I failed. I failed some of them dramatically… But at the end of the day, I take it as everything is my fault. Because it’s my project,” he admitted. One notable setback was losing $1.8 million in six months on a business venture. Despite the financial loss, Antonio remains resilient and positive, saying, “You can’t change the past. You can change today and tomorrow.”
His advice to aspiring entrepreneurs is to embrace risk and learn from their mistakes. “Take that risk… If you’re bleeding a lot in a business, and you’re stressed every day, you can’t sleep, you’re not being a good father, a good husband, a good wife, or anything, give up, move on and build something else,” he advised.
Embracing authenticity and mentoring the next generation
Antonio’s commitment to authenticity extends beyond his culinary creations. He believes in empowering his team and helping them achieve their full potential. “When somebody becomes better than you, you have to give him wings to fly. You cannot keep him,” he said, recounting how he opened a restaurant for his sous chef who had surpassed him in skill.
He also shared his dedication to passing down cultural heritage and traditions, emphasizing the importance of connecting with older generations. “The relationship between our grandparents and our grandchildren is disappearing… I want to create something that will connect our old generations to the new generations,” he said, outlining his vision for bridging generational gaps through food and shared experiences.
Looking ahead: Exciting ventures and collaborations
Antonio Park’s future is filled with exciting projects and collaborations. From international ventures in Europe and the Middle East to innovative dining experiences in Toronto, he continues to push the boundaries of the culinary world. One particularly unique project is a street dinner in Yorkville, Toronto, in collaboration with artist Dan Pham. “We’re doing a dinner on the street of Yorkville for 40 people with an artist called Dan Pham from Dallas,” he revealed, highlighting his commitment to blending art and cuisine.
Chef Antonio Park’s journey is a testament to the power of passion, resilience, and community. His dedication to his craft and his unwavering positivity serve as an inspiration to all who aspire to make their mark in the culinary world and beyond.
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Gent’s Talk, presented by BULOVA
The Gent’s Talk podcast is proudly presented by BULOVA Canada. Season 8, episode 105 is now available to stream on all podcast platforms including, Youtube, Spotify, Apple iTunes/Podcasts, Goodpods, iHeartRadio, Audible, Amazon Music and Google Podcasts! Seasons 1-6 are on board Air Canada flights via the in-flight entertainment system. Please make sure to like, follow and subscribe. Your continued support throughout this journey is greatly appreciated.
