At 15, Hong worked as a line cook under Aarón Sanchez at Centrico in New York City before heading to the Culinary Institute Of America. After graduating near the top of his class, he cooked under David Chang at Momofuku Noodle Bar before two years on the line at Michelin three-starred Jean-Georges. A young, rising star chef, Hong is currently executive chef of the smash-hit Kang Ho Dong Baekjeong in Manhattan’s Koreatown. He's recently been recognized as an Eater Young Gun and named to the Zagat 30 Under 30 list. He co-authored Koreatown, a trailblazing book featuring nearly 100 recipes, essays, profiles and documentary-style photography concentrating on many of the lesser-known aspects of Korean food, drink and culture. Hong and Matt Rodbard spent over two years traveling to the Koreatowns of the United States, researching the book and interviewing over 100 chefs and business owners. Once back in their New York City kitchens, they developed recipes that reflect traditional home and restaurant cooking — translated with historically rich (and entertaining!) notes and easy-to-follow directions.