Deuki Hong shares his tips for Korean fried chicken at a The Ritz-Carlton cooking class.
Chef Deuki Hong
Deuki Hong may not have the bad-boy swagger of his mentor, the late Anthony Bourdain, but as a finalist in People’s 2018 Sexiest Chef contest, he’s proving that good-boy chefs are just as hot. The Koreatown: A Cookbook author and former head chef at Manhattan hot spot Kang Ho Dong Baekjeong catapulted into San Francisco from New York two years ago, landing at a Boba Guys shop on Fillmore Street and opening his fried chicken phenom Sunday Bird restaurant in the back before creating Sunday at the Museum, an on-trend eatery at the Asian Art Museum. Hong, 30, is the featured chef Sept. 14 at the Global Cuisine Series at th e Ritz Carlton, Half Moon Bay, where he’ll teach Korean American cooking. The epicurean overnight package is available to loyalty point holders only; Belinda Long of B. Patisserie and Michael and Meichih Kim of Maum appear later this year. 1 Miramontes Point Road, Half Moon Bay, 650.712.7000
Describe the dating life of a 2018 “Sexiest Chef.”
When I got the call, I couldn’t stop laughing. I initially didn’t even want to do the article, but it’s fair to say Asian men still don’t get their due in terms of being deemed ‘sexy,’ so I had to do my part.
But dating?
I haven’t gone on one date since then. Just too busy.
Why will my fried chicken never taste like yours?
Generally, home cooks are too cautious with salt. Properly seasoning chicken makes a world of di fference.
Th e Ritz Carlton, Half Moon Bay
What will you never get about life in the Bay Area?
It is baffl ing how nice people are. When news came out that I was moving here, it was overwhelming how many people reached out to o ffer support. Yes, chefs are competitive, but there’s a strong community feeling here.
For whom would you love to make a meal?
I’ve cooked for Jacques Pépin several times, and I would drop everything to do that again. It would be a dream to cook for the Obama family.
Fried chicken you enjoy that’s not your own?
Bonchon Chicken is my jam. I once worked a week for free at Bonchon to learn how they make their Korean-style chicken.
Photography by: HEADSHOT COURTESY OF SUNDAY AT THE MUSEUM; HOTEL PHOTO COURTESY OF THE RITZ CARLTON
