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Chef Hong sik Eom attended Dong-Ah Cooking School in Korea. After graduating he was asked to stay with the Dong-Ah Cooking School and teach the art of using the knife for preparations pertaining to sushi. Chef Hong served in the South Korean Army from 1999-until 2001 where he worked in the 7th Division kitchen. After his service, Chef Hong worked at Mil-ma-eul and Bo-ryeng before coming to the United States in 2005. He worked at Ta-ke in Rochester Hills before coming to Chen Chow Brasserie in 2008 to lead the sushi team. His skills and experience are evident throughout the sushi selections.
From Chef Hong sik Eom: “I consider the essence of food to be my mentor. It has taught me many things. To be humble…. While teaching I realized that there were people with better skills than me. To be challenged…. I always wanted to be the head chef and food challenges me to always make my dishes better. To be passionate…. When I was poor, being able to eat was the happiest time of my life. Now, when I see people eating my food it makes me happy.
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Hong sik Eom