Elizabeth  Hong at Osteria Mozza

Bio

Elizabeth Hong’s road to the Osteria Mozza kitchen was fated. Hong’s mother is the owner of Parks BBQ, a Los Angeles institution where Hong spent a great deal of time learning the ins and outs of the trade. It seemed only natural that she would later enroll in culinary school in Pasadena, where she “kinda fell in love with it.” Hong’s first (paying) kitchen gig was alongside Nancy Silverton behind Osteria Mozza’s mozzarella bar. By quickly mastering each station in the kitchen, Hong worked her way to Chef de Cuisine at neighboring Pizzeria Mozza. As Executive Chef of the renowned and beloved Osteria Mozza, Chef Hong carefully adheres to Nancy’s words of wisdom: “Make it nice or make it twice.”

My Restaurants

From My Menu

Chef Josef Centeno reviews Squid ink chitarra freddi at Osteria Mozza
$$$$ | Italian
West Hollywood
"This is delicate, sweet, rich, and spicy. It has a creamy sauce that's brightened up by the spicy jalapeño, which is a surprisingly great counterpart to the uni."
Chef Josiah Citrin reviews Porcini-rubbed rib eye bistecca at Osteria Mozza
$$$$ | Italian
West Hollywood
"Matt Molina’s steak for two is thick-cut and always perfectly cooked. It has just the right amount of sea salt seasoning, and you can really taste how he slowly grills it on the wood fire to get all that flavor."
Chef Suzanne Tracht reviews Agnolotti burro e salvia at Osteria Mozza
$$$$ | Italian
West Hollywood
"Mozza really knows how to make a perfect pasta. These agnolotti are filled with various meats that have amazing texture and just the right amount of seasoning."
Chef Michael Voltaggio reviews Ribollita 'Da Delfina' at Osteria Mozza
$$$$ | Italian
West Hollywood
"I had never had this before and was pleasantly surprised when I stumbled across this comfort food dish. It's on their vegetarian tasting menu, and it's delicious."