Alexander Hong

The Path

Alexander Hong trained at The Culinary Institute of America before beginning a swift ascent through some distinguished kitchens. He worked as chef at Jean-Georges Management (2009), then as chef at Frasca Hospitality Group (2010–2011), and as chef at Quince Restaurant (2011–2013). Each step shows technique being tightened under pressure, with discipline and judgment built in public. Today, Alexander is Executive Chef and owner of Sorrel Restaurant (since 2013).

The Work Today

In 2013, Hong became Executive Chef and Owner of Sorrel Restaurant in San Francisco, a role he has held since. Sorrel is the clearest expression of his approach so far: training translated into kitchen rigor, with ingredient choice and execution held to the same standard. The restaurant’s identity rests on precision — in pasta shapes, in balances of acid, and in the measured use of herbs and heat. The dishes attached to that work are specific and memorable. At Sorrel, smoky potato zlikrofi is described as drizzled with sharp plum mostarda and shaved horseradish, a combination that sets smoke, bite, and lift against one another. Ricotta gnudi is described as cloud-soft, accented by crisp fried sage and bright pops of sour cherry, moving from softness to crunch and from richness to a sharper finish. Taken together, those plates show a kitchen language built from filled pasta, hand-shaped forms, acidity, herbs, heat, and texture. In Hong’s hands, the details do not read as garnish; they carry the weight of the restaurant itself.

Signature

Alexander's signature dishes include smoky potato zlikrofi, thick strascinati, and ricotta gnudi. Across those dishes, his style shows up in shape and substance, in the patience required by pasta work, and in the way seasonal brightness can animate a deeply savory base.

In Their Words “She opened my eyes to the magic of seasonal, high quality ingredients and inspired me to learn more about food and sourcing.” “I worked for a year at Jean-Georges, a three-star Michelin restaurant where I developed my love for fine dining.”

Acclaim

The central recognition in Hong’s career is the authority of the role itself: Executive Chef and Owner of Sorrel Restaurant, sustained since 2013. In an industry where ownership and kitchen leadership often split, that combined title marks both responsibility and authorship. His résumé also carries the weight of formal culinary education and named kitchens before he opened Sorrel. The through-line is direct: The Culinary Institute of America, JEAN-GEORGES MANAGEMENT, Frasca Hospitality Group, Quince Restaurant, and then Sorrel as the continuing expression of that path.