Chef Spotlight: Executive Chef Sunny Bang of STRIP HOUSE in NYC

Chef Sunny Bang was born in Seoul, Korea and immigrated to the United States when he was 5-years-old. The Bang family landed in the Chicagoland area and relocated to Houston, Texas just before Chef Bang started high school. His affinity with food began while helping his mom cook Korean feasts for guests at their home. "Mostly, I would watch her cook and eat copious amounts of raw bulgogi until my mom would chase me out of the kitchen complaining that there would not be enough left for her guests," he says.

Years later, while living as an expatriate in Korea, Bang began substituting the lack of good western food in the area with recipes from Jamie Oliver's "Return of the Naked Chef" cookbook. "I'd never cooked through a cookbook cover-to-cover," he says. "I discovered that I had a knack for it. I guess, watching my mom all those years left its mark."

He decided to leave his job working as a DJ and editor of the Samsung Economic Research Institute's journal "Korean Economic Trends" to pursue his passion for cooking in New York. Upon graduating from the Institute of Culinary Education, he cut his teeth with Chef Tom Colicchio at Craft, Craft Bar and Craft Steak for 5 years, eventually earning the position of Chef de Cuisine at Craft Bar. He then worked as Chef de Cuisine for Executive Chef Sam DeMarco at Fireside Restaurant in the Omni Berkshire Hotel and thereafter, under Chef Kerry Heffernan at Southgate in the Essex House Hotel. Chef Bang next ventured into Brooklyn as the Executive Chef of the New Williamsburg Café before taking some time off for the birth of his son.

Since then, Chef Bang has been with the Strip House team. During his climb up the ranks to Executive Chef, he even launched a now defunct Probiotic Hot Sauce company that was featured in Bon Appetite magazine. He now finds pleasure in cooking for and spending time with his family and friends and skateboarding, which he has been doing for 32 years.

Broadwayworld.com had the pleasure of interviewing Executive Chef Sunny Bang of Strip House for our "Chef Spotlight."

What was your earliest interest in cooking?

Helping my mother cook big Korean feasts for my parent's friend. Mostly I would stand next to my mother eating all the marinated beef (Bulgogi) until she kicked me out of the kitchen for eating too much.

Who were some of your career mentors?

I have had two mentors during my culinary career. The first was Akhtar Nawab at Craftbar and the second being Michael Vignola at Strip House. They really helped form my sensibility of modern restaurant cooking.

What culinary styles have influenced your career?

Nouveau American learned from Tom Colicchio and his chefs at Craft and Craft Bar and Korean food cooked by my mother.

What do you consider the most distinguishing features of your work as a chef?

Showcasing modern dishes and plating for our guest at Strip House Midtown. Trying to elevate the New York Steak House experience to showcase more modern flavor pairings and plating than can be found at the myriad of other steak house in midtown New York.

What is your favorite meal?

Cooking Sunday dinner for my wife and two kids. I also love cooking for friends and family since dinner to me is a place where we can all gather round to bond and enjoy each other's company. This begins with good food.

Tell me a little bit about your restaurant for our readers.

Strip House is an elevated New York steakhouse experience revolving around modern American cuisine with a focus on seasonal flavors and modern plating.

Strip House Midtown is located at 15 West 44th Street, NYC 10036. Call 212.336.5454. Strip House Downtown is located at 13 East 12th Street, NYC 10003. Call 212.328.000. Strip House Speakeasy is located at 11 East 12th Street, NYC 10003. Call 212.838.9197.

For menus and more information, visit http://www.striphouse.com/.

Photo Credit: Courtesy of Strip House

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