Silicon Valley - Owner and Chef at Sunday Bird
Deuki Hong has been cooking for more years of his life than not, beginning cooking at a professional level at age 15, it is no wonder the young chef has so many accolades to bear (other than his high school bowling championship). Hong is the Owner and chef at Sunday Bird in San Francisco, and also the author of his own cookbook, Koreatown. Being a chef from such a young age, Hong has had the opportunity to open multiple restaurants, study at the prestigious Culinary Institue of America, and make some wake in the culinary world. Hong’s recent move to San Francisco has been an oppertunity for growth both personally and culinary “the community here is second to none and I can't wait to do more tasty fun concepts to further add to the already incredible dining scene here,” explains Hong.
Born in Seoul South Korea and grew up in New Jersey!
San Francisco (Castro neighborhood).
I was a good? student...ha! Went to culinary school..Culinary Institute of America.
Baseball (played all throughout my childhood...still play on the weekends today!)
Bowling (*cough* 2007 New Jersey State High School Champions *cough* haha...its true though)
I just came back from Tokyo for my 30th birthday. It was my first solo trip and it was incredible
Taiwan, Thailand, Southeast Asia.
Whichever one I'm not cooking at~hehe.
Not a dessert person..oops!
Dad's cooking. Mamas always get the credit but my dad is a way better cook than my mama.
Still working on that ha!
Nightshade and Kato both in LA. So. Damn. Delicious.
Everyday Cooking with Jacques Pepin
Jacques Pepin Cooking Techniques
Anything with Denzel in it. I.E. Remember the Titans, John Q, Training Day.
Honorable Mention: Armageddon
Nothing fancy. Just a simple clean Daniel Wellington.
Any cold drink from Boba Guys.
Any hot drink from Boba Guys.
I cannot swim...
People. Definitely people.
I'm a chef of the Sunday Group and have restaurants in SF. I've been cooking for half my life (15 years) and I couldn't imagine doing anything else. I've only been in SF for the past 2 years and it already feels like home. The community here is second to none and I can't wait to do more tasty fun concepts to further add to the already incredible dining scene here.
I can't really say its a philanthropic endeavor but really representing the Asian American community in the right way. In particular, Asian American males are constantly desexualized and represented as weak. Honestly, to be able to represent Asian American males in an incredible publication like this... it's truly an honor and a step forward. I believe there is a lot of strength and confidence in vulnerability and hopefully, by setting a good example as a chef and leader, I can inspire the next.