Today we’d like to introduce you to Hoon Kang
Hi Hoon, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I was born in Korea and moved to the U.S. with my family when I was 13. Looking back on my teenage years, I struggled a lot with the differences in culture and language between the East and the West. Because of that, it was hard to make close friends or really connect with people. Luckily, I did well in school and got into Cal State Fullerton, but I had trouble adjusting to college life and ended up dropping out after two years.
When I was worried about my future, I ended up enrolling at Le Cordon Bleu, influenced by my current business partner, who is also my younger sibling. My sibling had already started pursuing the path of a sushi chef shortly after graduate high school. I was 26yrs old.
School was fun, and for someone like me who had never cooked before, it was a whole new world. I started reading the autobiographies of other great chefs and wanted to see the professional world for myself. Then, by chance, I decided to send an email to Providence to apply for a stage. I simply googled the best restaurants in LA and went from there.
I really enjoyed working, so after i finished my class, I worked every day. Of course, at that time, I was still a stage. But after about a month, I officially became a cook. I worked at Providence for around four years, I think. During that time, my English improved a lot in the kitchen, and I built strong relationships with the team I worked closely with.
Chef Michael Cimarusti is my mentor not just in the kitchen, but in every aspect. He’s a life mentor and teacher who helped shape me into who I am today.
His philosophy on food, hospitality, and his approach to ingredients, along with his campaigns to protect the ocean environment, have inspired me in so many ways.
After gaining so much experience at Providence, I wanted to open a restaurant with my sibling. We signed a lease for a space in downtown and were waiting for the construction to be completed. Then, we received an offer to set up a hand roll bar at The Grayson Bar. We thought it would be a great experience, so we accepted the offer right away. Within two weeks, we were ready to open.
This is brief overview of how we ended up opening Temaki Society in downtown.
For me, food is both a culture and a way to communicate. As an immigrant from the 1.5 generation, food has been a way for me to connect with others and provided me with opportunities and goals in America. Just like how parents make special food for their children to show love and how meals are a chance to connect with people, I want to create that same experience at Temaki Society.
I aim to foster communication with people through my restaurant. That’s why I’ve incorporated many interesting elements into the restaurant, from the menu to the overall philosophy. Despite the limitations of running a restaurant, I hope people come and have a fun and memorable experience.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
In the beginning, I made many mistakes in the kitchen because I wasn’t good at English, so I started coming to work two hours earlier than others because I wanted to learn more every day.
After COVID, due to staff shortages at my previous workplace, I reached my physical limits and eventually experienced burnout.
Spending long hours working in the kitchen was always a battle with myself.
Can you tell our readers more about what you do and what you think sets you apart from others?
I handle overall restaurant management, including sourcing ingredients, menu development, and marketing, along with my sibling.
What I do best is cooking and menu development. My strongest area is anything related to seafood. I don’t limit myself to just Japanese or French cuisine. I adjust my style based on what best suits the fish and what kind of flavors I want to present to the guests.
I handle overall restaurant management, including sourcing ingredients, menu development, and marketing, along with my sibling.
What I do best is cooking and menu development. My strongest area is anything related to seafood. I don’t limit myself to just Japanese or French cuisine. I adjust my style based on what best suits the fish and what kind of flavors I want to present to the guests.
With the two new resturant(including Temaki Society) I’ll be running in downtown, I plan to introduce a fresh style of hand rolls and a variety of other dishes. I aim to not only deliver great flavors but also create exciting elements that will help revitalize downtown LA.
What were you like growing up?
When I was young, I loved sports. My parents had me learn Taekwondo and Judo, and in high school, I enjoyed snowboarding with my friends. In college, I was obsessed with golf. I think these experiences helped me build the stamina to endure the physical demands of working in the kitchen.
Cooking wasn’t something I was really familiar with. My grandmother and mother always did the cooking. When I was very young, my grandmother did everything by hand. She would even make her own fermented sauces like soybean paste(down jang), chilli paste(gochujang), and soy sauce at home. Growing up on the meals she carefully prepared for us, I learned early on that healthy and good food is made with love.
Contact Info:
- Instagram: https://www.instagram.com/temaki_society
