Deuki Hong shares his tips for Korean fried chicken at a The Ritz-Carlton cooking class.
Chef Deuki Hong
Deuki Hong may not have the bad-boy swagger of his mentor, the late Anthony Bourdain, but as a finalist in People’s 2018 Sexiest Chef contest, he’s proving that good-boy chefs are just as hot. The Koreatown: A Cookbook author and former head chef at Manhattan hot spot Kang Ho Dong Baekjeong catapulted into San Francisco from New York two years ago, landing at a Boba Guys shop on Fillmore Street and opening his fried chicken phenom Sunday Bird restaurant in the back before creating Sunday at the Museum, an on-trend eatery at the Asian Art Museum. Hong, 30, is the featured chef Sept. 14 at the Global Cuisine Series at the Ritz Carlton, Half Moon Bay, where he’ll teach Korean American cooking. The epicurean overnight package is available to loyalty point holders only; Belinda Long of B. Patisserie and Michael and Meichih Kim of Maum appear later this year. 1 Miramontes Point Road, Half Moon Bay, 650.712.7000
Describe the dating life of a 2018 “Sexiest Chef.”
When I got the call, I couldn’t stop laughing. I initially didn’t even want to do the article, but it’s fair to say Asian men still don’t get their due in terms of being deemed ‘sexy,’ so I had to do my part.
I haven’t gone on one date since then. Just too busy.
Why will my fried chicken never taste like yours?
Generally, home cooks are too cautious with salt. Properly seasoning chicken makes a world of difference.
The Ritz Carlton, Half Moon Bay
What will you never get about life in the Bay Area?
It is baffling how nice people are. When news came out that I was moving here, it was overwhelming how many people reached out to offer support. Yes, chefs are competitive, but there’s a strong community feeling here.
For whom would you love to make a meal?
I’ve cooked for Jacques Pépin several times, and I would drop everything to do that again. It would be a dream to cook for the Obama family.
Fried chicken you enjoy that’s not your own?
Bonchon Chicken is my jam. I once worked a week for free at Bonchon to learn how they make their Korean-style chicken.