Chef kang wook :Born in South Korea and raised in Chicago, Illinois, Chef Wook Kang developed a passion for food at an early age. Influenced by his Korean heritage and Chicago’s rich and diverse culinary landscape, he pursued a career dedicated to culinary excellence, innovation, and education.

Throughout his career, Chef Kang has held positions at prestigious restaurants, where he refined his culinary skills, expanded his creative vision, and developed a deep appreciation for cuisines from around the world. These experiences shaped the philosophy that has guided him as both a culinary professional and an educator committed to developing the next generation of industry leaders.

Chef Kang currently serves as the Associate Dean of Culinary Programs and Executive Director at Kendall College. Prior to joining Kendall College, he served as Director at Le Cordon Bleu, providing academic leadership while mentoring aspiring chefs. From 2012 to 2014, he was an integral part of Certified Master Chef (CMC) training programs across the United States and delivered presentations for the American Culinary Federation and numerous professional organizations.

Chef Kang holds a Master of Arts in Organizational Leadership, reflecting his commitment to excellence in educational leadership and organizational development. He is also a Certified Executive Chef (CEC) through the American Culinary Federation (ACF) and holds the Master Certified Food Executive (MCFE) and Certified Food and Beverage Executive (CFBE) credentials.
In recognition of his contributions to culinary education and the profession, Chef Kang has received several distinguished honors, including the American Culinary Federation President’s Medallion. Through his leadership, industry expertise, and dedication to student success, Chef Kang continues to inspire culinary professionals while advancing excellence in culinary education.