Edward Hong

Edward Hong has held the executive chef role at Delmonico’s in New York City, United States since 2023. In a house with a fixed identity, the work is measured against the room as much as the plate: every service asks for control, judgment, and a clear reading of what the restaurant already means. The position places Hong inside that lineage, where leadership is defined by how well the kitchen can carry a known standard without flattening it.

The kitchen at Delmonico’s is built around a direct exchange between canon and new pressure. Under Edward Hong, global flavors and techniques move through a dining room defined by its own history, giving the present tense of the restaurant a sharper edge. That kind of kitchen requires precision, but it also requires context: standards have to stay legible, while newer work has to earn its place without disturbing the house’s core language.

Edward's signature dishes include Delmonico Steak, Baked Alaska, Lobster Newberg, and Chicken a la Keene. These are dishes tied closely to the Delmonico’s name, and they define the register Hong is working in: recognizable, historic, and expected to land with restraint rather than novelty for its own sake. In that context, the craft lies in maintenance as much as invention, with consistency, technique, and respect for the house signature carrying the same weight as the final plate.