Edward Hong

Chef Edward J. Hong has cooked professionally for over 15+ years in some of New York City’s most prominent kitchens and renowned Michelin-starred restaurants. Today, Hong is the executive chef of the iconic Delmonico’s restaurant in NYC.

A native New Yorker, Hong studied culinary arts at New York’s Culinary Institute of America. He began his career working with industry luminaries and acclaimed restaurants including Charlie Palmer Group’s Aureole where he held the position of sous chef. During his time at Aureole, Hong worked alongside Chef James Friedberg and Chef Marcus Glea-dow Ware, whom he credits as mentors early in his culinary career.

Throughout his culinary career, Hong spent several years cooking in some of NYC’s most notable Michelin-starred kitchens including his role as chef de partie at Chef’s Table at Brooklyn Fare and as sous chef at Starr Restaurants’ The Clocktower.

Hong’s Korean-American background, high culinary standards, and personal culinary experiences fuse modern influences and traditional techniques to inspire his use of seasonal, local and refined ingredients creating an exceptional gastronomical experience. Hong masters Delmonico’s signature dishes while introducing the use of global flavors, techniques, and new menu additions – all while preserving the restaurant’s iconic history.