Other
Alex Hong
Restaurateur / hotelier
- Discipline
- Other
i. Biography
Chef / owner at Sorrel in San Francisco, Alex Hong has taken a route that runs from kitchen work in New York and San Francisco back to his own place in San Francisco, where he opened Sorrel after starting it as a pop-up in 2012. His career moves are clear and disciplined: kitchens, then ownership, with pasta at the center of the work.
Coming Up
Alex Hong trained at Culinary Institute of America, then began building a cosmopolitan résumé as a stage at Jean-Georges in New York, New York. From there, Alex moved to chef at Quince in San Francisco, California, and later appeared as pop-up chef at Hotel Rex in Union Square, San Francisco, California. Today, Alex is chef / owner of Sorrel, bringing that disciplined, bi-coastal polish to a singular culinary vision.
Where They Are Now
Today he serves as chef / owner at Sorrel in San Francisco. Pasta is his specialty, and the Pretty Chestnut Raviolo is the dish most closely tied to his cooking there. The restaurant is the place where that early pop-up idea became a permanent address.
Signature
Alex's signature dishes include Pretty Chestnut Raviolo and Wood-Fired Hot Honey Chicken.
Honors
Alex's honors include James Beard Award nomination and Michelin star.
Profile updated July 2026
FAQ
Asked of Alex
What is Alex Hong's current role?
As of 2026, Alex Hong is Chef/Owner.
Where did Alex Hong train or study?
Alex Hong trained at Culinary Institute of America.
What recognition has Alex Hong received?
James Beard Award nomination.
