CHEF JOHN HO
Originally from NYC, Chef John Ho discovered his passion for cooking in his family’s Korean and Japanese restaurant, learning from his grandmother. He refined his craft at esteemed establishments like Atomix (2 Michelin Stars) as Chef de Partie, and in managerial roles at Levain Bakery, and Hana Makgeolli, gaining expertise across diverse culinary settings. His studies at Alain Ducasse in Paris further shaped his approach, ultimately leading him to his role as Executive Chef and GM at Flick Hospitality Group. Chef John’s cuisine is best described as progressive American, seamlessly blending global techniques while honoring cultural authenticity and seasonality.
