After 12 years in the restaurant industry, chef Katianna Hong is using her leave to explore something totally new.
in Napa was one of the most talked about restaurants in the country. It checked all the boxes: a high-profile chef-owner ; a fine-dining sister property ; a very on-trend wood-fired kitchen; an attached farm; and a rising star leading the kitchen,
I don’t mean to speak badly of it, but when you’re in your 20s, you’re free. You don’t have any outside responsibilities. You can dedicate all your time and focus to work. That’s what John and I did. We missed holidays. We didn’t maintain relationships with friends who weren’t in the industry. We lived in this bubble of work and didn’t really think about our future. I loved it—the commitment, the structure, the creativity, the intensity, the pressure, the professionalism.
The Charter Oak opened my eyes. I worked with different types of people who had other interests and families outside of the restaurant. I realized that people can have different priorities. Before, I was so all or nothing; I’d look at them and think, “Oh, you’re not really committed.”John has always wanted a family. He’d been bugging me for five years to have kids. I was always like, “Maybe next year.” In my mind, I just thought there was going to be a perfect time and it wasn’t now.
The end goal for John and me has always been to work together at our own place. For years, we read cookbooks and menus and talked about hypothetical restaurants we wanted to open. But that’s all it was, just talk. Until one night in October, I was like, we just need to do it—to start a family, and try our own thing—and just see what happens. My age suddenly weighed on me.
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