“It’s learning the form, learning the basics. It’s almost like once you learn the basics and can do the basics really well and everyone see that you know your basics, then you can improvise. Then you can be creative, then you can find yourself.”
Arthur is the Beverage Manager for Momofuku Ko in New York City. His ability to weave art into the confines of fine dining, all while finding his true self in the process, is an inspiration. In this episode, we discuss what happens when the power of art and 2-star Michelin service collide, how restaurant work has been a way for him to find an extrovert mindset, and why Thousand Island dressing needs your respect.
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Arthur Hon, Beverage Manager, Momofuku Ko, New York City
Arthur Hon is currently the Beverage Manager of Momofuku Ko in New York City, a two-star Michelin restaurant within the Momofuku group. Prior to that, he was the Asst Wine Director at Union Square Cafe where he made his NYC debut. Before his move to NYC in 2017, Arthur was the Beverage Director for over 10 years at Sepia and Proxi in Chicago. In 2015, he was named ‘Best Sommelier’ by Wine & Spirits Magazine, and in 2017, was recognized by Food & Wine Magazine as one of their ‘Sommeliers of the Year.’