Betty Park is a pastry chef who now resides in Los Angeles.  A graduate of Le Cordon Bleu, Betty gained pastry experience working in Vegas at Le Cirque as a lead pastry cook before moving on to work with Michael Mina’s Restaurant group (at both the namesake restaurant as well as American Fish) as a pastry chef. In February 2013, Betty accepted a role as a pastry chef at Scarpetta Las Vegas, where she first began working with Scott Conant and his team. During her four years at Scarpetta, Betty oversaw all aspects of pastry and dessert service, from managing a team of seven to recipe development.

In 2017, Betty returned to Los Angeles to serve as the pastry chef as a part of The Ponte’s opening team, in addition to overseeing the dessert program at Bombet Hospitality’s Faith and Flower. At the Ponte, Betty created desserts inspired by classic Italian recipes and influenced by Los Angeles’s multicultural landscape.
Betty now consults for multiple restaurants and companies nationwide. Developing dessert menu items and opening different restaurants, Betty continues to pursue her career and passion.