Chef Alex Hong was born in Colorado and first discovered his passion for cooking through his aunt and uncle, a pair of Missouri farmers who shared homegrown organic produce with him.  He attended Culinary Institute of America (CIA) in Hyde Park, New York; also staged at the Jean-Georges restaurant in the city. He also worked at Quince in San Francisco under the legendary Chef Tusk at all stations, and learned the art of hand-made pasta over the course of three years.
 
After working as a personal chef and starting a pop-up at Hotel Rex in Union Square, he met Colby Heiman and the partners began the process of opening Sorrel Restaurant.
 
A year and a half after its opening, Chef Hong was nominated for a James Beard Award and secured a Michelin star.
 
In this episode, Chef Hong discusses the path to owning his restaurant and how he build different courses.
 
Don't miss this Stoveside Chat - and bon appetit!
 

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