Alexander Hong
Sorrel Restaurant Group | San Francisco, CA
September 2026
Growing up, Alexander Hong's aunt and uncle would visit his family in Colorado and bring fresh produce from their farm in Missouri. He cherished these homemade meals made with fresh ingredients, and it sparked his interest in cooking. Throughout high school, he worked at a local steakhouse in Boulder, moving his way up from garde manger to the fish station and everything in between. After graduating, Hong went to the Culinary Institute of America in Hyde Park, New York, and landed an externship at Jean-Georges in New York City. At the acclaimed fine dining restaurant, Hong developed an admiration for the care put into every ingredient while refining his own talent and abilities. After a brief stint in Los Angeles, Hong moved back to Boulder and got a job at Frasca Food & Wine under Chef Jared Sippel. Not long after, Hong moved to San Francisco and joined the team at Quince, gaining appreciation for seasonal cooking while working his way through every station over the next two years.
In 2013, Hong left Quince for a private chef gig to save some money while starting his pop-up, Sorrel. He spent the next four years inviting friends and family to his tasting menu concept that celebrated Californian flavors. Hong opened his brick-and-mortar of the restaurant in 2018, where he navigated his first ownership role and the challenges of the pandemic. Hungry to open a more casual spot centered around California produce, he opened Arquet in October 2025. Next to Arquet, Hong launched Parachute Bakery with Rising Star Nasir Armar that same year. Across his concepts, Hong leads his team with positive reinforcement and a focus on education. He champions causes like Meals on Wheels and Sprouts Chef Training, helping young adults land internships at restaurants.
2026 StarChefs San Francisco-Oakland Rising Stars Award Winner
