CHEF JOHN HO
Originally from New York City, Chef John Ho discovered his passion for cooking in his family’s Korean and Japanese restaurant, where he learned alongside his grandmother. He refined his craft at acclaimed establishments such as Atomix (two Michelin stars), where he worked as Chef de Partie, and developed strong leadership and operational skills through managerial roles at Levain Bakery and Hana Makgeolli, gaining experience across a wide range of culinary environments.
Chef John further honed his culinary philosophy through studies at Alain Ducasse in Paris, an experience that helped shape his refined yet grounded approach to food. This journey ultimately led him to his current role as Executive Chef and General Manager at Flick Hospitality Group. His cuisine is best described as progressive American—thoughtfully blending global techniques while honoring cultural authenticity, seasonality, and balance.
