Hailing from a large Italian family in Chicago, Chef Joe Mosconi has always had a passion for food. Growing up, he remembers his mom preparing full feasts while also introducing other cuisines to the dinner table always encouraging Mosconi to try new flavors. As Mosconi grew up, his parents encouraged him to cook for himself, stocking the kitchen with good ingredients to let him get creative and discover his passion for cooking.
At just 19 years old, Mosconi joined the restaurant business, starting in the front of house, bussing tables, running food and serving. At 21, he realized that back of house was where he was meant to be, and he moved into the kitchen. Starting as a line cook, he worked his way up, knowing running his own kitchen was the end goal.
Earning his stripes through hands-on experience and dedication, Mosconi has spent the majority of his career working in kitchens on the Las Vegas Strip, including TAO Asian Bistro.
In early 2016, with a passion and background in Japanese-American cuisine, Mosconi took a leap and joined the Sake Rok team. The restaurant was still in the planning stages. The walls were still being built and menus being tested, but it paid off.
Today, Mosconi is the Executive Chef of one of the hottest restaurants on the Las Vegas Strip, and is eager to make his mark on Las Vegas’ culinary industry. As Sake Rok approaches its first-year anniversary, Mosconi is diligently working to introduce innovative new menu items and freshen up favorites. When not in the kitchen, Mosconi enjoys spending time with his wife Meghan and their two boys, Joseph and Bennett.
Born in South Korea and raised in New Jersey, Chef Sung Park, admittedly, was not originally a raw fish connoisseur. He grew up fishing with his father, and at just 4 years old when he had his first taste of sushi, he was not a fan. His aversion continued for years. It wasn’t until high school that Park developed a taste for the texture and flavors and developed a true appreciation for the complexity of raw fish.
His appreciation continued to grow, and after graduating high school, Park started working at a sushi restaurant as an apprentice where he honed his techniques and knife skills. In 2008, opportunity called out west and Park moved to Las Vegas to become the Lead Sushi Chef at SushiSamba. The popular Japanese fusion restaurant tested Park’s skills, but ultimately furthered his craftsmanship. After nearly five years managing the restaurant’s sushi bar, Park was offered the opportunity to open award-winning Chef Akira Back’s Kumi at Mandalay Bay. Kumi gave Park the ability to continue advancing his Japanese and sushi skills, while incorporating his Korean roots.
In 2016, Park was ready for a change and joined the burgeoning team at Sake Rok, where he developed the sushi menu. Today. Chef Park continues to lead the restaurant’s vibrant fish program, bringing clean, simple yet balanced sushi to diners from around the world.
When he’s not in the kitchen, Park enjoys spending time with family, cooking Korean favorites and taking advantage of the great outdoors.