Hoon Kang shared their story and experiences with us recently and you can find our conversation below.
Hi Hoon, thank you so much for joining us today. We’re thrilled to learn more about your journey, values and what you are currently working on. Let’s start with an ice breaker: What’s more important to you—intelligence, energy, or integrity?
For me, integrity is the most important value. After spending many years in this industry, I sometimes found myself losing sight of what integrity truly means. The fast pace and constant pressure of the culinary world can make you focus on the next trend or the next challenge, and in that process, it’s easy to forget why you started in the first place. Recently, I’ve come to realize again that integrity is the foundation of everything — it shapes how I treat my team, how I connect with guests, and how I approach every dish we serve.
Intelligence and energy can open doors, but without integrity, they don’t last. At Temaki Society, I’ve been intentionally bringing this value back to the center — from sourcing with transparency to crafting hand rolls that truly honor the ingredients. Moving forward, I’m committed to letting integrity guide not only how I cook, but how I lead and grow as a person.
Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Hoon Kang, and I am the owner and chef behind Temaki Society in downtown Los Angeles. Growing up in Korea and later moving to the United States, I’ve always been fascinated by how food connects cultures and tells stories. After years of working in the culinary industry, I founded Temaki Society to create a space where traditional Japanese techniques meet bold Korean flavors in a relaxed, community-focused setting.
At Temaki Society, we specialize in hand rolls made with the freshest fish, crafted to be enjoyed at their peak. What sets us apart is our attention to detail and our philosophy — every roll carries a story, blending craftsmanship with creativity to deliver an experience that feels both familiar and exciting.
Right now, my focus is on pushing the boundaries of what a hand roll can be — developing visually striking, flavor-forward creations that are unique, trend-conscious, and full of narrative. At the same time, I’m preparing to open our second location while actively seeking opportunities to connect with more people through diverse events and collaborations. For me, Temaki Society is not just a restaurant; it’s a living story that continues to evolve with every bite and every encounter.
Appreciate your sharing that. Let’s talk about your life, growing up and some of topics and learnings around that. Who were you before the world told you who you had to be?
One moment that really shaped how I see the world was my journey from feeling like an outsider to finding my place through cooking. Before culinary school, I spent my high school and college years in the U.S. struggling with language barriers and cultural differences. I often felt disconnected, as if I didn’t fully belong anywhere.
That changed when I enrolled in culinary school. In the kitchen, language wasn’t the most important thing — skill, passion, and teamwork were. Even as beginners, my classmates and I bonded naturally through cooking, helping each other with techniques and assignments. It was the first time I felt that my abilities could speak louder than words, and it gave me confidence and connection.
Later, working at Providence in LA, I was immersed in a team where integrity was at the heart of everything. To overcome the pressure of producing some of the city’s best dishes, I learned I had to truly become part of the team. That experience transformed me, shaping not only how I view the world but also how I lead and work today. It taught me that food is not just about flavors — it’s about people, collaboration, and staying true to what you believe in.
Was there ever a time you almost gave up?
Right before Covid-19, I was preparing to open a brand-new restaurant.
We were just two weeks away from our grand opening, and the virus was spreading not too far away. I remember thinking, ‘It won’t reach us here.’
Then, before I knew it, it hit.
The city shut down, and the restaurant never had a chance to recover—it closed its doors for good.
That moment broke me.
All the excitement, the long hours, the dream I had poured into that place—gone in an instant. After that, I had several opportunities to start my own restaurant, but the trauma from that experience made me hesitate every time.
Still, that pain taught me something.
It reminded me that even when everything collapses, you can rebuild—stronger, smarter, and with a deeper appreciation for every chance you get.
So a lot of these questions go deep, but if you are open to it, we’ve got a few more questions that we’d love to get your take on. What would your closest friends say really matters to you?
They’d probably say I’m driven by passion—whether it’s in my cooking, my business, or the relationships I build. I’ve always believed that when you pour genuine energy into something, it creates a ripple effect. In the kitchen, that passion shows up as creativity and precision. In business, it’s about pushing boundaries and taking risks. And in relationships, it’s about being fully present and building something real. That’s what fuels me every day.
Okay, we’ve made it essentially to the end. One last question before you go. If you knew you had 10 years left, what would you stop doing immediately?
If I knew I only had 10 years left, I would stop wasting time on things that don’t truly matter—like overthinking failures or trying to please everyone. I’d dedicate myself fully to creating flavors that express who I am, crafting harmonies on the plate that speak louder than words. My goal would be to connect with people through those creations, to leave behind something memorable and deeply personal. Life is too short to do anything less than what makes your soul resonate.
Contact Info:
- Instagram: https://www.instagram.com/temaki_society?igsh=NTc4MTIwNjQ2YQ%3D%3D&utm_source=qr
- Yelp: https://yelp.to/GG6oHo0eqw
