Min Kong

Min Kong has worked in the culinary industry since 2004. Min began their career as a Tournant at Tabla Restaurant in 2004, followed by a similar role at A Voce Restaurant in 2007. In 2009, they became Sous Chef at Locanda Verde, followed by a Sous Chef role at The NoMad Hotel in 2011. In 2013, they were promoted to Executive Sous Chef at Carbone Restaurant, and in 2014 they were appointed Chef de Cuisine at Little Park Restaurant. Most recently, in 2019, Min Kong became Director of Culinary Innovation at DIG.

Min Kong obtained a BA in East Asian Studies and English Literature from Washington University in St. Louis between 1998 and 2002. In August 2021, Min Kong also obtained a certification in Nutrition Science from the Stanford Center for Health Education.