For Hock+Hoof owners Kat Hu and Justin Yi, it was love at first bite. The pair met while working together at the 2015 Food and Wine Festival and bonded over their passion for food and similar backgrounds. Kat grew up in Nanjing, China, where she learned to make traditional noodles and bao side by side with her two grandmothers. Justin was raised in a similar vein, learning to make traditional Korean food at home and Mexican food in the Food Court kitchen of his parents’ Swapmeet in Las Vegas.

Kat’s career began with culinary school at Le Cordon Bleu, where she honed the skills which would pave the way for her to serve as Chef De Partee for The Ritz Carlton and the JW Marriott Los Angeles at LA LIVE, Sous Chef for Café Pinot, and Chef de Cuisine at Roots & Rye in San Jose. Justin’s first introduction to the professional kitchen was at Bouchon Las Vegas as a Commis. He was working as Sous Chef for Patina Restaurant Group at LACMA when he and Kat met. After traveling to La Paz, Bolivia as a Consulting Chef, he came back to the States to begin work as Kat's Sous Chef for Roots & Rye.

Kat and Justin were inspired to open Hock+Hoof after traveling together. They went to Vietnam where they enjoyed an all snail feast, Cambodia where they had exotic tropical fruits they never knew existed, and Chengdu, China, where the hot pot literally burned every part of their souls. Hock+Hoof is the food that they love, prepared with intention and respect for the world around them.