The Park Club’s executive chef discusses the mentors who shaped his career, the importance of memorable flavors and the seasonal approach behind the club’s modern California cuisine.
A New Jersey native, Hohng spent most of his childhood in Korea, then later moved to Hawaii before returning to the mainland. But wherever he was, food always played prominently in his life. “Growing up, my grandmother cooked like a master chef, and I learned early how important taste and flavor are. I also enjoyed experimenting with food for my younger twin brothers,” says Hohng, who attended Le Cordon Bleu, which opened the door to fine-dining kitchens.
That formal training, together with his early experiences, helped formulate his approach to the culinary delights he now serves to members at The Park Club in Costa Mesa—“rooted in memory, fun, and balance, with the goal of delivering the best dining experience in Orange County, exclusively for our members.”…