About us
We're passionate food enthusiasts with over 30 years of combined experience in professional kitchens across the country, including owning Hock+Hoof, a Michelin Plate awarded restaurant in Los Angeles. After the pandemic forced us to close our doors, we embarked on a global journey and fell in love with Basque culture in San Sebastián and the vibrant culinary scene of Barcelona.
Now, we're excited to bring our love for food and community to Las Vegas, a city thriving gastronomically. We're eager to contribute to its culinary landscape, creating memorable experiences for locals and visitors alike.
Kat Hu
Kat's journey into the culinary world began with uncertainty about a desk job after being accepted into USC for History. Her passion for cooking and entertaining led her to pursue culinary school at Le Cordon Bleu Pasadena. Following graduation, she gained valuable experience staging at prestigious restaurants such as Wolfgang Puck’s Spago and Michael Cimarusti’s Providence.
Her career accelerated at the Ritz Carlton in downtown Los Angeles, where she progressed from Garde Manger to managing the Saute Station. This role allowed her to unleash her creativity by creating daily specials. Later, she accepted an offer from Straits Restaurant Group to become Sous Chef at their San Francisco location, where she specialized in Singaporean Cuisine and mastered the Wok Station.
After leaving Straits, Kat continued to build her reputation as Sous Chef at Chef Tony Esnault’s Church and State. Her culinary journey then took her to Patina, where she collaborated closely with Justin. Together, their synergy and shared vision inspired them to venture into entrepreneurship, culminating in the opening of their own establishment, Hock+Hoof.
Throughout her career, Kat's trajectory showcases her dedication to culinary arts, from mastering diverse cuisines to ultimately realizing her dream of owning a restaurant with Justin. Her story is a testament to following one's passion and finding creative fulfillment in the culinary world.
Justin Yi
Justin's culinary journey began at a young age, captivated by the alchemy of fermentation while watching his mother prepare kimchi. Growing up, he spent his free time at his family's food stall in the swap meet, surrounded by the tantalizing aromas of Mexican cuisine cooked by the local tias. Inspired by these experiences, he developed a passion for cooking and dreamt of sharing the joy of food with others.
After graduating high school, Justin pursued his culinary education at the Culinary Institute of America (CIA) in New York City. For his externship, he honed his skills at Thomas Keller's renowned Bouchon in Las Vegas. Returning to CIA to complete his studies, Justin continued to expand his culinary repertoire at Momofuku in New York before moving to Patina in Los Angeles, where fate introduced him to Kat.
Kat and Justin's shared passion for cooking and their undeniable chemistry led them to collaborate on a culinary project in San Francisco. Recognizing their potential both in the kitchen and in their personal lives, they decided to venture into their own culinary endeavor. Together, they opened Hock + Hoof in Downtown Los Angeles, where they continue to create innovative dishes that reflect their culinary journey and shared love for food.
Their story is a testament to Justin's journey from his humble beginnings in his family's food stall to becoming a respected chef and entrepreneur, driven by his lifelong passion for food and the magic of cooking.
Alex Chun
With 15 years dedicated to crafting exceptional guest experiences in hospitality, Alex is a seasoned professional. Armed with a Business Management degree from UNLV, he possesses a profound understanding of customer service, guest expectations, and meticulous attention to detail.
Alex began his career in the restaurant industry and has since explored various facets of hospitality, including marketing, travel, and tourism. Despite these diverse experiences, he returned to his roots, excelling in building lasting guest relationships and ensuring every interaction is memorable and seamless.
Outside of work, Alex finds joy in golf and bowling, driven by his competitive spirit and constant pursuit of improvement. He also works in real estate, passionately helping individuals find their dream homes.
Renee Marquez
Renee’s love of food and cooking began in childhood. Between hours in the kitchen observing her mother prepare humble and hearty meals for their family, watching endless hours of public television featuring the likes of Jacques Pepin, Julia Child, Jacques Torres, and convincing teachers that homemade baked goods are legitimate submissions for school assignments, Renee developed a deep passion for all things food related.
Early in her career, Renee spent years working for renowned Spanish Chef, José Andrés, learning about traditional Spanish cuisine, culture and delicacies. In é by José Andrés, she worked closely with Chef Aitor Zabala- a disciple of Ferran Adriá. She was exposed to the discipline, excitement and wonder of modern avant-garde cooking techniques and practices.
Throughout a 16+ year career Renee has worked for renowned chefs, sports entertainment venues, several locally owned and operated Las Vegas establishments.
Our Service
Our service style is a combination of full-service and dim-sum. Come and enjoy ordering from our a la carte menu and/or pick items that they may find intriguing from our Pintxo Carts while indulging on one of our Table-Side Sangrias.
While our service is casual, we strive to make every guest experience a positive one.
A Different Beast Location and Hours
