Top Secret Chef: Orange County’s Best Kept Culinary Secret Is Hidden Behind Closed Doors
- Anne Valdespino
- 8 hours ago
- 8 min read
Daniel Hohng leads the kitchen at the invite-only The Park Club California in Costa Mesa, turning out elevated California cuisine with an Asian flair.
Raw tuna with avocado mousse tucked into a paper-thin pastry “cigar.” Fresh pita, smothered in melted mozzarella, mascarpone and tangy grana Padano cheese, finished with truffle oil. Short ribs served on pureed celeriac instead of heavy mashed potatoes, the beef kissed with just enough Korean spice to bring a gentle heat. Then, when you think you can’t eat another bite, an irresistibly velvety chocolate panna cotta arrives, sprinkled with delicate, crunchy chocolate pearls.
The first thing I want to do after tasting Executive Chef Daniel Hohng’s spring menu is tell everyone I know: This chef is turning out some of the best fine dining plates in Orange County. But because he works at The Park Club California, adjacent to the Segerstrom Center for the Arts in Costa Mesa, you can only dine with an invitation from a member. Too bad there are no television shows about “Top Secret” chefs because Hohng would be the ideal contestant.
“We are so lucky to have him,” said Club Manager Tim Vels. “The club has two restaurants, allowing Chef Daniel to have two canvases to paint on – the Palm Bar being more of a casual everyday eatery, and then the Monet being an outlet for his Michelin Guide experience, where he does curated menus. Then there’s the Picasso Menu, which is you trust in Chef Daniel for the day, and he finds whatever we have that's fresh and seasonal and creates a menu from scratch that’s unbelievable.”
From left, tuna cigars presented in a cigar box (photo by Anne Valdespino, Culture OC), a short rib with soy lime is served on a celeriac puree and chocolate panna cotta. Latter photos courtesy of The Park Club California
In the old days, club fare simply meant rich guy food: oysters, shrimp cocktail, steak, lobster. But times have changed, and so has the quality of the cuisine in membership dining rooms. ZZ’s Club in New York City and The Crenn Collection in San Francisco, as well as a few supper clubs such as Smyth in Chicago and Her Place Supper Club in Philadelphia, are offering private dining experiences with restaurants that have earned Michelin stars.
Locally, the standards of chefs running these exclusive kitchens have risen too. Korean-born chef Gloria Tae worked her way up through Disneyland Resort’s fine dining rooms, landing at Club 33. David Martin, who helms The Pacific Club’s kitchen in Newport Beach, gained his experience at posh restaurants such as the Surf and Sand Resort in Laguna Beach and the Mondavi Wine & Food Center in Costa Mesa. Craig Strong, former chef at Studio at the Montage and Pasadena's Langham Huntington Hotel & Spa, where he earned a Michelin star, is now executive chef at Big Canyon Country Club in Newport Beach.
The Park Club quickly joined these ranks with Hohng as chef. It was recognized in 2025 with the Distinguished Clubs Award, bestowed by BoardRoom Magazine and Forbes Travel Guide, just a year after opening. Formerly known as the Center Club, The Park Club received a $6.5 million renovation in 2024 after it was acquired by BNG Hospitality, as reported in the Orange County Business Journal. It has always been the place where captains of industry hold meetings and arts patrons who frequent the Segerstrom Center gather for dinner before or celebrations after the show.
Left, the renovated dining room at The Park Club. Right, Executive Chef Daniel Hohng leads the kitchen at The Park Club California’s private dining rooms in Costa Mesa. Photos courtesy of The Park Club California
Hohng, 40, has the ideal background to understand the tastes of these well-heeled O.C. diners. “I was born in New Jersey and grew up in Korea. When I was in high school, I was living in Huntington Beach,” he said at a recent media lunch. “I really want to have a little bit of Asian influence, but California style so everyone can enjoy it,” he said of his menu, adding that he recognizes that our culinary landscape breeds diversity. “You can't even go to a (strictly) Italian restaurant. There's sashimi there.”
A graduate of Le Cordon Bleu College of Culinary Arts in Los Angeles, Hohng has worked at Michelin-starred restaurants such as Ortolan in Los Angeles and Charlie Palmer at Bloomingdale's South Coast Plaza. He opened Vaca with two-time Top Chef contender Amar Santana, then moved to Anqi in Costa Mesa before assuming duties as executive sous chef for Helene An at Crustacean in Beverly Hills. After a stint at Spago Beverly Hills, he moved to Vietnam as executive chef of Ngoc Suong in Ho Chi Minh City, designated one of the top restaurants in Asia by the U.K.-based 50 Best Brand.
In his quest to learn more about Asian cuisine, he took chef stagiaire roles (unpaid training positions) at Michelin 2-star restaurants Jungsik Seoul and Joo Ok Restaurant in Seoul, South Korea. On his return to the U.S., Hohng was named chef de cuisine at Asterid by Ray Garcia in Walt Disney Concert Hall. “We got recognized by Michelin there as well,” Hohng said.
So, it’s understandable that Hohng, who also worked with James Hamamori at his lauded sushi restaurant in South Coast Plaza, isn’t content to remain entirely stealth. He still has lofty ambitions, such as opening his own restaurant one day. Until then, he’s set his sights on two goals that are unusual for a chef in the private dining arena: He hopes to expand the reputation of The Park Club in the food and wine industry and to connect more closely with the community. Vels says he supports Hohng’s aims by encouraging collaborations with other chefs and hosting wine dinners.
“We have quite a fun approach to it,” Vels said. “So, the most recent wine dinner we did was with Opus One. We had about 14 members who participated. That was one of our more intimate dinners and it was really well received. Chef Daniel does a completely custom menu to complement the profile of the wines.” A vintner or representative from the winery will attend to speak. “They really engage with our members,” Vels said.
Dinners can range from small gatherings to feasts with 30 or more guests. The key is to offer experiences that members aren’t likely to find anywhere else. Top winemakers such as previously mentioned Mondavi’s flagship Napa brand, Opus One Winery, or those with special connections to Orange County, such as Levendi Winery, owned by the Gianulias family (James Gianulias and his son David operate Newport Beach-based developer G Companies), or those that especially appeal to the tastes of club members are invited to present their bottles. Napa’s award-winning label Far Niente is coming in June. “We tailor it to the best showcasing of the food and wine together,” Vels said.
On the spirits side, a monthly program, Cocktails for a Cause, connects with local nonprofit groups. “That gives them a chance to have a platform here at the club to promote their cause and the great work they're doing,” Vels said. Fifty percent of the ticket proceeds go directly to the nonprofit groups.
Chef Daniel Hohng, left, of The Park Club, and Chef Tony Yoo, right, executive chef at Pogu in Daly City, collaborated on a temple dinner menu. PHOTO 1: They are harvesting ingredients from the farm at The Ecology Center in San Juan Capistrano. PHOTO 2: Chef Daniel Hohng, center, prepares ingredients for the temple dinner which took place in May at The Ecology Center in San Juan Capistrano. Another version of this themed feast was also served at The Park Club. PHOTO 3: Chef Tony Yoo, left, prepares rice for the temple dinner. Photos courtesy of The Ecology Center/Laura Austin
Another way in which Hohng is reaching out to the community is through collaborations with other chefs. Those in his sights for future dinners include Gino Choi from Omakase by Gino in Santa Ana and Max Boonthanakit from Camphor in Los Angeles. He recently teamed up with Tony Yoo, executive chef at Pogu, a contemporary Korean restaurant in Daly City, for a special dinner at The Park Club which was repeated at The Ecology Center in San Juan Capistrano.
“The Ecology Center is, at its core, a community space,” said Jonathan Zeidman, its vice president of community. “We think of ourselves as a modern village that replicates a lot of intergenerational and intercultural values, which obviously is deeply connected to our culinary practices.” He said The Ecology Center is one of the few places in Southern California to find local, seasonal, organic, regenerative produce.
Typically, guest chefs are from Southern California, but occasionally there have been benefit events with celebrity appearances such as Alice Waters. At the collaborative dinner in May, the theme was temple food. Given their Korean backgrounds, Hohng and Yoo were the perfect fit for the cuisine. Yoo, who spent a year living with Buddhist monks in Korea, worked side-by-side with Hohng to prepare 10 courses for 36 guests and the meal began with an ancient rice blessing ceremony.
The Ecology Center hosts three types of dinners: Community Table dinners, gourmet fare prepared by popular local chefs and served in front of an outdoor kitchen; casual pizza and taco nights offered at affordable prices; and the Hearth series, an elevated experience with chefs who are recognized by Michelin or James Beard Foundation, held in the Jennifer and Anton Segerstrom Family Pavilion.
“We’ve been working with chefs for about 18 years,” Zaidman said. “We (want to) know where our food came from and who prepared it and how it was made, and why some of those practices hold cherished cultural value. At the end of the day, that's what Chef Tony and Chef Daniel wanted to do with the Hearth dinner that we hosted.”
Zaidman promised that Chef Hohng would be back, but until then, discriminating diners who want to taste his cuisine will need to join The Park Club, which is by invitation only. Don’t worry if you don’t know any members, said Vels. Just call; staff can make introductions to a member who can vet you if you’re a fit.
Hohng encourages anyone with a taste for good food and wine to join. Above all, he just wants you to have a good time. “I really want this to be fine dining, but when you eat here, untie your tie,” Hohng said. “I believe nowadays it’s really about comfortable luxury.”
UPCOMING EVENTS
AT THE PARK CLUB CALIFORNIA
An Evening with Hershey Felder, June 12, 5:30 p.m.
Far Niente Wine Dinner, June 24, 6 p.m.
Must be a member to attend. Membership base price starts at $5,000. Entry is by invitation, with curated membership tiers tailored for senior-level executives, young professionals, “innovators” and philanthropists.
The Park Club California, 650 Town Center Drive, Costa Mesa, 949-868-6511, https://parkclubca.com
AT THE ECOLOGY CENTER
HEARTH DINNERS
Peter Barrett, July 18, 4:30 p.m. $315 per person
New York–based food writer, teacher, and recipe developer Barrett brings nearly two decades of experience in gardening, foraging, fermentation and preservation to prepare this eight-course feast. Barrett is the author of “Project 258: Making Dinner at Fish & Game,” a book about the James Beard Award-winning restaurant Fish & Game in Hudson, New York.
Marcelo Hisaki, June 20, 4:30 p.m. $315 per person
Hisaki, of Restaurante Amores in Tecate, Mexico, which has earned Michelin recognition for its service, will prepare an eight-course dinner reflecting his Japanese heritage and Mexico City upbringing.
Ecology Center, 32701 Alipaz St., San Juan Capistrano, 949-443 4223, https://theecologycenter.org/hearth/
