Deuki Hong Biography

Most culinary careers begin in kitchens but Deuki Hong's began on a baseball diamond. Michael Bonadies then a partner at Myriad Hospitality Group with Drew Nieporent was also the coach of Hong's traveling baseball team.
I told his son — we were teammates — that I was kind of interested in cooking or whatever and he said 'Oh my dad owns restaurants' said Hong.
At 15 he began working with Aaron Sanchez at Centrico de-seeding dried chile peppers in the kitchen. After he finished high school in Leonia NJ he left Centrico to attend the Culinary Institute of America at Sanchez's insistence. While there he did a ten month externship at Momofuku where he worked as a line cook from the first day. Hong graduated from the CIA in March 2009 and the following day he started work at Jean-Georges where he spent about a year and a half. Hong considers both experiences although entirely different vital to his career.
[Momofuku] wanted you to think outside the box creatively he says. Jean-Georges was very 'We're Jean-Georges. We don't need you but we'll hire you anyway and you're lucky to be in this kitchen.' So it was a mind shift but I got a taste of both styles of restaurant. said Hong. But once you get within that crew and once you've really been out there a couple months you really become part of that family. They're very tight knit too

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