Ji Kang is the corporate chef for NL Hospitality Group’s portfolio of restaurants including Sloane’s Corner, Pizza Leila and Dakota’s Steakhouse.
After graduating from Art Institute of Dallas, Ji went to work in New York City for the famous chef David Burke. After a year of working closely at one of David Burke’s new restaurants back in 2008, Ji jumped over to the hotel world working at the prestigious Plaza Hotel in NYC.
Ji was then called back to Dallas by Tim McEneny to open Dish restaurant on Cedar Springs, earning Rising Star Chef 2011 and Top 10 Best New Restaurants by Texas Monthly in 2011. Afterwards, Ji worked closely with Chef Stephan Pyles as his Executive chef at Samar restaurant. Since then, he has staged all over Europe experiencing the most he could in his youth. He came back to earn his degree in Finance from University of Louisiana in Lafayette and then proceeded to gain more culinary experience in NYC. That’s where he was plunged into the world of fine dining working at places like Blanca (2 Michelin star), Atera (2 Michelin star), and Betony (1 Michelin star). He was then given the opportunity to become sous chefs for restaurant groups such as Union Square Hospitality by Danny Meyer and Crafted Hospitality by Tom Colicchio. Ji was later called to work directly for Scott Conant, Chopped judge and Food network star, helping him manage his many restaurants and concepts as the Corporate sous chef. Chef Ji’s passion comes from knowing the hospitality industry changes constantly and the excitement from a guest who truly enjoys the experience.