Peter Cho

Coming Up

Rice is a recurring material in Peter Cho’s cooking: something rolled, seasoned, shared, and set beside pickles, mayonnaise, trout, and roe until it carries both restraint and abundance. At Han Oak and Jeju, that approach reads as a practice of building for the table rather than for the plate alone.

Where They Are Now

At Han Oak in Portland, Oregon, Peter Cho has shaped the restaurant as much through atmosphere as through the food itself. Since 2016, his work there has centered on making the room feel personal, with service and cooking aligned around ease rather than display. As he puts it, "The biggest compliment for me in the guests that come to Han Oak isn’t about the food; it’s just that they feel at home. Because they are — they’re really coming into our home." Jeju remains part of his current work as chef/restaurateur, and across Han Oak and Jeju his named role is chef and co-owner. Taken together, the restaurants point to a practice built on invitation, hospitality, and making space for people to gather.

Signature

Peter Cho’s signature dishes include Gimbap Party, Cured Trout Ssambap, and Soy & Citrus. The throughline is control of contrast: familiar forms made vivid, composed plates kept generous, and small details arranged so the whole reads clearly at the table.

In Their Words “The biggest compliment for me in the guests that come to Han Oak isn’t about the food; it’s just that they feel at home. Because they are — they’re really coming into our home.” “I asked for a job and April Bloomfield took me on, and I worked for her for almost 10 years.”

Honors

Peter Cho has received Food & Wine, Best New Chef (2017). Food & Wine Best New Chef (2017) is part of Peter Cho’s recognition, marking a career already defined by consistency across Han Oak, Toki, and Jeju.