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.”
WHAT’S YOUR MOST MEMORABLE EXPERIENCE AS A CHEF?
Some of my most formative experiences were my early days in Michelin kitchens. It was intense, disciplined, and emotionally demanding, but it built my foundation as a chef.
I was fortunate to train with chefs like Charlie Palmer, and work in or be influenced by kitchens such as Vaca, Crustacean, Wolfgang Puck, and Ray Garcia, each shaping my understanding of flavor, discipline, and consistency. One of the most meaningful chapters of my career was opening a restaurant in Vietnam, Ngoc Suong Seafood and Bar. That experience led to recognition in the Essence of Asia 2021 collection by Asia’s 50 Best Restaurants, which remains a proud milestone in my journey.
TELL US ABOUT YOUR FIRST JOB IN THE CULINARY ARTS AND THE MOST IMPORTANT LESSON YOU LEARNED FROM IT.
After culinary school, my first true fine-dining experience was working under Michelin Star Chef Christophe Émé at Ortolan. I was very young and had no real understanding of fine dining. It was extremely intense, long hours, high pressure, and financially very difficult. There were times I barely had money for food. But the most important lesson I learned was how to remember taste. Every flavor, every detail had to stay in my memory, because that is the foundation of cooking.
LET’S TALK ABOUT THE CUISINE AT THE PARK CLUB.
The cuisine is modern, refined, and ingredient-driven, blending classical technique with seasonal California influence in a fine-dining format for members. I avoid typical club-style food. Instead, I focus on familiar dishes with a subtle twist, respecting tradition while adding depth and personality. One of the most popular dishes is our short rib, prepared in a traditional style and served with soy-based jus, celery root puree instead of mashed potatoes, and house-made pickles for balance and freshness.
IS THERE A DISH ON THE MENU THAT YOU COULD EAT EVERY DAY?
Our shrimp spring roll—it’s lettuce-wrapped with pickled papaya and finished with tamarind sweet chili sauce. It’s light, refreshing, and texturally vibrant—simple but deeply satisfying.
HOW OFTEN DO YOU SHAKE UP THE MENU?
The menu evolves regularly with the seasons. I believe food should always reflect what is fresh, available, and inspiring at the moment.
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