About Donald Hawk
Donald Hawk started cooking at the age of 16 at local pizza restaurants and couldn’t keep himself from falling in love with the craft. He enrolled in culinary school and did an internship with Norwegian cruise lines in Hawaii. Afterward, Donald came back to Phoenix to work for Claudio Urcouli, Chris Bianco, and Bernie Kantak. Donald then left for a year to work in Portland with Jenn Louis at Lincoln restaurant and came back to Phoenix to work again with Bernie Kantak at his new restaurant the Gladly. Donald is now a sous chef who runs the raw bar program. His side gig is a pop up called Koso Phoenix that Donald started with fellow chef Brent Kille which explores Korean heritage combined with Southern cooking.