About: Chef Deuki Hong

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On a Thursday in late May, not long after the workday ended, Hien Huynh, Five Feet Dance and other poets and musicians were checking microphone levels in the second-floor hall of San Francisco’s Asian Art Museum. Their audience was trickling into the lobby and eddying around the ground floor, slipping into the “Divine Bodies” exhibition that inspired the performance about to begin. Meanwhile, in the museum cafe, a waiter circled the communal table at the heart of the white-walled dining room, hawking raw oysters to the tables around the periphery of the room. In the open kitchen, chef Deuki Hong showed his crew how to plate the night’s specials, such as clam noodles with miso butter and crispy pork belly bo ssam.

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. The book is co-written by Deuki Hong and Matt Rodbard, two authorities in the exploding Korean

He wants to open a restaurant group unlike any other

The Manhattan outpost of Kang Ho Dong opened last December, and thanks to Hong, has become a go-to destination for some of the nation’s top chefs. Among those who’ve been spotted on the premises: David Chang, Anthony Bourdain, Dominique Ansel, Rich Torrisi, Danny Bowien and Cory

This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Mat

The chef Deuki Hong and two partners won the job of revamping the menu at the Asian Art Museum in San Francisco by breaking the rules.

Meet Deuki Hong, Culinary Institute of America alumni in culinary arts and the executive chef at Kang Ho Dong Baekjong, New York, NY.