Hailing from Korea and raised in a close-knit, three-generation family, becoming a chef was a natural calling for Hyokeun Choi, Executive Chef at East.
For Hyokeun Choi, food has always been at the centre of his family life, and spending time with his mother and grandmother taught him that cooking is about much more than preparing a meal.
“It’s about bringing people together with care and intention,” said Choi.
“Guided by my love for food and a passion for creativity, I found my true home in the kitchen.”
For Choi, culinary inspiration is all about memory and exploration. His initial spark came from his mother, who taught him that food is a universal language of connection, while his grandmother showed him that great cooking starts with the right attitude and respect for every ingredient.
Later in his career, travelling through different culinary cultures opened his eyes to how different regions honour local produce and traditions.
In his current role as Executive Chef at East, Sudima Hotel Auckland CBD, he has drawn on these experiences to create dishes that celebrate East Asian flavours while feeling fresh, balanced and approachable.
Choi has recently implemented a streamlined prep system in the kitchen. This has significantly reduced food waste and improved East’s plating speed during peak dinner hours. He said this practical change behind the scenes has allowed the kitchen to work more efficiently and consistently while ensuring every dish is presented at its best.
The growing demand for sustainability has been a key challenge to adapt to, according to Choi. He said that there needs to be a focus on reducing food waste and sourcing locally to meet the expectations of modern, conscious diners. At the same time, he said it was a creative opportunity to rethink how ingredients are used and encouraged more people to embrace sustainable dining.
The true highlights of Choi’s career lie in the relationships he has built in the kitchen.
“I've been incredibly lucky to meet inspiring mentors and dedicated teams at every restaurant I've worked in. It's always been a collaborative effort, and leaning on each other's strengths is how we've consistently achieved high standards and success.”
He added that seeing colleagues grow in confidence and develop their own careers has been just as rewarding as any personal achievement.
When designing the culinary program for East, Choi didn’t want a ‘one-size-fits-all’ menu. His vision was to create a curated culinary journey where the food morphed to match the distinct personality and atmosphere of each venue. He said every space within the hotel tells a different story, and the menu highlights are the chapters.
As Executive Chef, Choi’s primary goal has been to continue elevating the hotel’s culinary reputation. He planned to introduce innovative menu concepts that position the restaurant as a leading destination for modern East Asian vegetarian dining while staying true to its identity.
“Just as importantly, I want to continue building a collaborative kitchen culture where creativity and learning are encouraged.”
For younger chefs, Choi said it was important to stay curious and develop resilience. He said the best way to learn was not to be afraid to ask questions or make mistakes.
“Hospitality is built on teamwork, and some of the best lessons come from the people around you. What matters most in a fast-paced kitchen is how quickly you recover, adapt and continue learning from every challenge.”
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