‘Top Chef’s’ Katianna Hong is embracing all that shaped her as a chef

DA: How did you prepare for the competition? Did you train under time constraints or research potential challenges?
KH: I pretty much packed a bag and took off. Trying to balance owning a business and being a mother was already a lot, and before filming Top Chef, I had never been away from the restaurant since we opened. I think I kind of nervously threw myself into work—making sure everything at the restaurant was ready, that our managers were prepared, and passing off some of my daily responsibilities. At the same time, I was figuring out preschool, babysitters, and everything for my daughter. So I just focused on making sure everything at home was okay. I didn’t do much preparation for the show—I watched a few episodes to catch up, but I never really found the time to deep dive into anything.

DA: What surprised you the most about the competition compared to your expectations?
KH: There were a lot of things that surprised me. I think one of the biggest was realizing that, in a way, you’re competing with yourself. Being away from the daily grind—emails, the restaurant, meetings, phone calls, interviews—gave me time to reflect. It made me think about my career, why I cook what I cook, and the decisions I make. Adjusting to that shift while still trying to be successful was definitely a challenge. I was also surprised by the friendships I formed. I've been in professional kitchens for a long time, and while I’ve made lifelong friends, my focus at work has always been on the job itself. Making friends was never a priority or something I really thought about. But on Top Chef, I was surprised by how quickly we all connected and developed a bond.

DA: Was there a fellow contestant you connected with or learned from the most?
KH: I mean, I think I learned from everyone there, for sure. Everyone brought a different perspective, style, and cuisine, and that was really inspiring. With such a mix of backgrounds and experiences, I definitely took something away from each person. In terms of bonds, Kat Turner and I clicked right away. She’s from LA, and it turns out we’re actually neighbors. We’re both female chefs in K-Town running our own businesses, so we had a lot in common.

For the first challenge, I worked with Cesar, and it just felt so natural and easy. We had actually crossed paths before at some events in Chicago, and getting the chance to work together was great.

And then there’s Tristen—he’s just amazing. In our downtime, he helped calm my nerves. He’s hilarious but also full of knowledge, always talking about something interesting with a bit of humor. By the second day, I remember waking up thinking, I wish he had a podcast. I’d totally listen to it in the morning just to chill out before the day started.

DA: Is there anything that you did to just kind of prepare mentally for the intensity of being away for so long and doing these competitions?
KH: I tried to work out a lot before I left because being in a kitchen is physically demanding. I didn’t want something like back pain holding me back in the competition, so I focused on staying fit. It was also my first time being away from my daughter, which I knew would be tough. But there’s really no way to prepare for that—it just has to happen. What I didn’t expect was how jarring it would be to suddenly be alone with my thoughts, without access to my phone or email. In this day and age, I think that’s something a lot of people would underestimate. It ended up being a really positive experience, but at first, it was definitely a shock.

DA: Were there any Canadian ingredients or techniques you discovered that you’re excited to incorporate into your own cooking? 
KH: I love Canada. I grew up in upstate New York, so we’d often vacation there, and in high school, we’d drive up on weekends since the drinking age is 18. I also have family in Vermont, so maple syrup has always been dear to me. That market we visited was amazing—it was so fun to be there and feel normal for a minute. Just seeing people shopping, the butcher counters, fresh produce, candies, and baked goods—it’s a chef’s happy place. That market was really inspiring.

DA: How would you say overall how Top Chef has influenced your culinary point of view or helped you grow as a chef?
KH: Growing up, I used Korean ingredients and Korean American cooking to connect with my heritage since I’m adopted. When my husband and I opened Yangban, we wanted it to spark conversations about being Asian American and how that experience varies—despite both being Korean American, our upbringings and cultural memories are so different. I’ve always loved learning about my culture through food, but being in the competition, adapting to challenges and available ingredients, made me reflect. I realized that in trying to cook authentically and tell a meaningful story, I had unintentionally closed off parts of my culinary background. I’ve worked in French and Italian restaurants too, and this experience opened me up to embracing everything that shapes me as a chef—broadening the narrative a little.

DA: Would you ever consider doing more cooking competitions in the future?
KH: I definitely think I would consider it. In the moment, I wouldn’t say I love it or that I’m having the time of my life, because it’s kind of counterintuitive—I like planning, reflecting, and R&D, so the competition aspect feels opposite to the process I enjoy, which is sometimes more private. But the experience was so transformative. It started so many conversations for me, and when I came back, I had those conversations with my husband, which helped shape our business and future plans. Because of that, I’d absolutely do it again.

DA: Your adoption story was shared in the first episode, but I’d love to hear more about your relationship with Korean food growing up. Did you always feel connected to it?
KH: I think so. As a kid, I always leaned toward Asian flavors, though I didn’t really know why. Growing up in upstate New York, there was a lot of Chinese takeout, but I also attended a Korean culture camp through the adoption agency. As a kid, I just wanted to fit in, so I didn’t love it—except for the cooking class. That’s where I learned to make dumplings and had kimchi, and I fell in love with those flavors. Throughout my teens and early adulthood, my interest in Korean food came in waves. There were times I was deeply invested—I even went to Korea to learn about traditional cooking. But then I don't know if it's because of a feeling of rejection or something, but I would go through periods of not feeling like I fit in there or I didn’t really know what I'm talking about, that I don't have the memories of my grandmother making it for me like everybody else has, so I'm going to do something different. Meeting my husband reopened that door. He was born here, but his parents immigrated, so through him, I got to experience things like his grandmother’s cooking. But we’re both very American, and together, we created what we call Korean Americana.

DA: You trained in French and California cuisine—early in your career, did you ever consider cooking Korean food the way you do now at Yangban? 
KH: Early on, I wasn’t really thinking about it. I was exploring different things—learning traditional French techniques, working in an Italian restaurant, and getting really interested in Thai cuisine to the point where I wanted to go to Thailand. I was just trying to absorb as much as I could. The conversation about doing something Korean really started with my husband when we began thinking about opening our own place. At the time, I was pregnant with my daughter, and my priorities were shifting—from the typical cook life to thinking about someone else. Moving back to LA, we wanted to be part of this community and raise our daughter here. So we asked ourselves: What could we bring to the community?

I also thought, if I’m going to be working long hours anyway, what would I be proud of? Beyond just cooking for my own ego or because I love to cook, how could I do something that makes her community better—something positive she could see? That’s how we started developing this idea: telling the story of being Asian American and how different that experience is for everyone. Some people might see our food as Korean, while others might say it’s totally American. Either way, that’s fine. It’s just authentic to us.

DA: Last year you were the selected chef to cook for Gold House’s A100 dinner. What did that moment mean to you to cook for so many Asian icons?
KH: Yeah, that was amazing. For me, having sometimes felt like I don’t belong or carrying a bit of a chip on my shoulder, anytime I’m positively recognized by the Asian community, I feel incredibly honored and validated. It was such an incredible honor, especially being part of something that celebrates other Asian Americans who are doing great things and pushing boundaries. But at the time of that dinner, I was so busy that I don’t think I really took a moment to appreciate it. One thing Top Chef taught me—when I was forced to just be alone with myself—was how much I’ve missed by always focusing on work. I say no to everything. They even invited me to the gala, and I turned it down because I felt like I had to work. Looking back, while it was an incredible honor, I wasn’t fully present emotionally. That’s something I took away from Top Chef—learning to recognize the value of those moments and promising myself that moving forward, I won’t just skip over them or use work as an excuse not to enjoy them.

DA: Lastly, Yangban was already undergoing a remodel before the LA wildfires, but did the fires impact you or the restaurant in any way?
KH: Yeah, it’s been a crazy few months for LA, but it actually makes me really proud and grateful that Kat and I can represent the city, especially after everything that’s happened. We temporarily closed Yangban for construction, planning to build a bar with a quick turnaround—closing in mid-December, getting the keys back by March, and reopening in April. But when the fires happened, we decided to take our time. We had been pushing to reopen, especially with Top Chef airing, hoping to create a space where people could gather and benefit from that momentum. But the fires really put everything into perspective. Suddenly, racing to meet a timeline felt insignificant. So now, we’re still moving forward with the plans, but at a more natural, organic pace.