Long before she was serving genre-defying dishes on national television, Katianna Hong was a teenager at Halfmoon’s Country Drive-In, happily taking on the fryer station and leaving every shift smelling like French fries. “I didn’t even mind it,” she says. “It was just fun.”
That sense of joy, rooted in her early days in Clifton Park, was the first spark in a culinary journey that has since spanned coast to coast, cultures, and cuisines. Now, as co-owner of the celebrated Los Angeles restaurant Yangban, Hong is reshaping what modern Korean American food can be, with a personal narrative baked into every plate.
Born in South Korea and adopted at three months old by Neil and Kathleen Weiner, Hong grew up in the Shenendehowa school district and graduated from Albany Academy in 2002. Her early exposure to food came not from fine dining but from family kitchens and Korean culture camps. “It wasn’t always exciting,” she admits, “but I remember loving the cooking classes, learning to make mandu and kimchi gave me something tangible to hold on to.”
These early connections to food as identity set her on a path of discovery. After studying at the Culinary Institute of America and the University of Nevada’s School of Hospitality, she trained under Michelin-starred chef Josiah Citrin at Melisse in Santa Monica, where she met her husband and partner, John Hong. Together, they opened Yangban, originally envisioned as a Korean-American deli but since evolved into a full-service, critically acclaimed destination in LA’s Arts District.
Now, Hong is reaching a new audience as a standout contestant on Season 22 of Top Chef: Destination Canada. Her inventive takes—like folding nori and kimchi into a Jamaican patty or using licorice to reimagine Korean cold noodles, have earned her multiple Quickfire wins and praise from judges and viewers alike.
But for Hong, food has never been about performance alone. “It’s how I connect, with my culture, my family, and with others,” she says. “There’s authenticity in that, even if the food isn’t traditionally Korean or conventionally American. It’s mine.”
That authenticity resonates far beyond the plate. Viewers see a chef who carries complexity with confidence: adopted, Korean American, Jewish grandmother’s matzo ball soup in one memory, Korean markets in another. Her story bridges continents and cuisines, and she’s unafraid to push the boundaries of both.
Behind the scenes, Hong says Top Chef offered something rare: camaraderie. “I expected competition, and it was definitely intense. But what surprised me most was how supportive everyone was. We celebrated each other’s backgrounds. We wanted each other to succeed.”
The experience was more than a career highlight, it was a personal reset. Balancing motherhood and running Yangban, Hong saw the show as a moment to reflect, travel, and rediscover. Filmed across cities like Toronto, Calgary, and Prince Edward Island, the journey gave her time to revisit what food means to her, and how far her story can stretch. “I realized I’m more than where I came from. There’s still more to explore.”
Back in LA, Yangban is currently undergoing renovations, including the addition of a new bar. The details of the next chapter are still under wraps, but inspiration is flowing. “We’ll have something to share soon,” she hints.
In the meantime, locals may spot a familiar icon on the show: Saratoga Spring Water’s blue bottles, a quiet nod to home placed proudly on national television.
For those watching from Clifton Park and beyond, Katianna Hong is proof that food can be more than sustenance. It can be memory. It can be language. It can be identity. And sometimes, it can take you all the way from a roadside burger joint to the Top Chef kitchen—without ever losing your flavor.
