CHEF / OWNER
Colorado native Alex Hong first discovered his love for cooking through his aunt and uncle, a pair of Missouri farmers who shared homegrown organic produce and cooked simple farm to table dishes with the family on their frequent visits. Alex attended The Culinary Institute of America in Hyde Park, New York.
Alex worked in kitchens such as Jean-Georges in New York City, Quince in San Francisco, and Frasca Food and Wine in Boulder, Colorado.
In 2012, Alex began to operate his own emerging concept, Sorrel, as a pop-up in a small boutique Hotel in Union Square. During three years of pop-up service, he began the process of opening his brick-and-mortar Sorrel Restaurant.
After a year and a half of opening Sorrel in 2018, Alex was nominated for James Beard Rising Star Award and received three and a half stars from long time restaurant citric Michael Bauer from the San Francisco Chronical. Around the same time, he and the Sorrel team were able to secure Sorrel's status as a One-Star Michelin restaurant.