Ryan Hong's Profile

Ryan Hong’s love of food started when he was 18 and working at his Uncle’s Japanese restaurant in Korea. What started out as a part time job soon turned into his passion. It was after this experience that Ryan decided to start an apprenticeship in Japanese cookery.

After completing his studies in 2005, Ryan decided to travel to Australia to grow his skills in Western cuisine, learn new techniques and to develop as a chef with a more versatile cooking background. He then enrolled in French culinary school (Le Cordon Bleu) and studied at the Rag and Famish Hotel in North Sydney.

After gaining experience in 5 star hotels, he then decided he needed to experience high pressure restaurant environments and that’s where he began his journey at Neil Perry’s Rockpool Bar and Grill. Following that, he was offered an opportunity to join Black by Ezard in the role of Junior Sous Chef. In 2012 Ryan made the move back to hotels where he joined PARKROYAL Darling Harbour, Sydney as Sous Chef in BARKERS restaurant.

10 years from the start of his gastronomic journey, Ryan is now Head Chef of ABODE Bistro & Bar located at the PARKROYAL Darling Harbour, Sydney and has proven himself as a rising star. Ryan was given the opportunity to establish ABODE as one of Sydney’s most desirable places to dine and over the past nine months has accomplished just that.

Ryan’s food principles have set the tone for ABODE, providing a local experience by offering value and authenticity whilst still serving premium quality dishes, supported through locally sourced produce and artisan products. Ryan’s cooking style is a mixture of modern northern Asian cuisine (Korean and Japanese), with a touch of French flair, unique techniques and a love for experimenting with modern molecular gastronomy to change food textures. His passion is reflected in the dining experience at ABODE, an exciting journey that is paving the way to becoming one of Sydney’s popular dining spots.

With Ryan at the helm, ABODE Bistro & Bar won the prestigious honour of Metropolitan Restaurant of the Year (Mid-Range - Superior Hotels) at the 2015 TAA (NSW) Awards for Excellence.
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