The London NYC appointed Kang Choe executive chef. He joins The London NYC with 17 years of experience and will oversee the hotel’s entire culinary operation, including The London Bar and private event space.
“Chef K brings a wealth of experience to our operation,” said James Perricone, The London’s director of food and beverage. “I look forward to working with him to invigorate our menus as we continue to increase value and enhance the guest experience.”
Choe most recently served as executive sous chef at Midtown’s New York Hilton, where he was responsible for over $80 million in annual food-and-beverage sales. Well versed in the unique and invigorating world of hotels, he has held roles at Le Parker Meridien and The Carlton Hotel. He has also spent valuable time at some of New York’s most iconic restaurants including 21 Club, The Central Park Boathouse, The Four Seasons Restaurant and The Blue Water Grill.
“I am thrilled to join the team at The London NYC,” Choe said. “The location, design and vibe is very inspiring and I look forward to creating exciting new menus based on the best of what New York City has to offer.”