Environment: PROD

Chung Chow

Chef de Cuisine, Noreetuh

About Chef Chung Chow

Chung Chow, Chef de Cuisine, is classically trained in French technique and has spent a majority of his career with the Thomas Keller Restaurant Group in both casual and fine dining operations first at Bouchon Bistro in Yountville, California and later at Per Se restaurant in New York. After spending three years as a Sous Chef, Chung left to help Jonathan Benno open Lincoln Ristorante at Lincoln Center.

Born in Hong Kong and raised in Honolulu, Chung takes a personal interest in the cuisines and cultures of East Asia and the Pacific Rim. He has spent a number of years living in Japan and traveling throughout Korea, immersed in their cultures, languages and food. He graduated with an Associate’s Degree from the Le Cordon Bleu program at the California School of Culinary Arts and a Bachelor's Degree in Japanese Language from the University of Hawaii at Manoa.

About Noreetuh

Founded by three friends who share a love of good food and wine, Noreetuh (pronounced no-REE-ta) is a casual restaurant in the East Village of New York City that highlights the cuisine of Hawaii. The menu has strong influences in Japanese, Korean and Filipino cuisines and is inspired from Chef Chung Chow’s ties growing up in the islands, living in Japan and traveling extensively in East Asia and the Pacific Rim. Noreetuh’s menu features ingredients such as hearts of palm, pineapple and macadamia nuts and preparations such as poke and kalua pork.

Noreetuh’s menu is complemented by a carefully curated wine list by General Manager Jin Ahn of approximately 200 selections with a strong representation from France. In addition to the wines, there are a number of craft beers and specialty sakes that appear on the list.