At 15, Hong worked as a line cook under Aarón Sanchez at Centrico in New York City before heading to the Culinary Institute Of America. After graduating near the top of his class, he cooked under David Chang at Momofuku before working on the line at Michelin three-starred Jean-Georges. Hong is currently executive chef of the smash-hit Baekjeong NYC in Manhattan’s Koreatown. He's recently been recognized as an Eater Young Gun, named to the Zagat 30 Under 30 list, and 2016 Forbes 30 under 30 list. He is also the co-author of New York Times Best Seller Koreatown: A Cookbook.