Profile picture
Alex Hong

San Francisco, CA


Alex fell in love with cooking ten years ago when he acquired his first restaurant job in Boulder, Colorado at The Flagstaff House. He started as on garde manger and over his four years worked his way up to the fish station all the while learning the basic fundamentals of cooking. Alex then proceeded to The Culinary Institute of America in Hyde Park, New York, where he earned an Associate Degree in Occupational Studies in the Culinary Arts.

After college, his first major turning point to fine dining was at Jean George where he was exposed to the operational techniques and precision of a three Michelin star kitchen. At Jean George, Alex grasped the unique flavors and techniques of Asian and French inspired cuisine. Following his intern at Jean George, Alex moved to California to work at 2 Michelin star Quince restaurant. At Quince Alex became inspired and fell in love with Italian cuisine and the art of handmade pasta.

Alex’s cuisine at Sorrel is considered “New American” with Italian influences. Alex is dedicated to using seasonal and high quality hyper local ingredients that the Bay Area farmers markets, farms and stores have to offer. Sorrel provides a 'restaurant style' platform for Alex to incorporate and innovate the passion and lessons he has accrued over the last decade in into a vision of his own. Alex plans to open up his own brick and mortar restaurant in 2016-2017.