Chef Nathan Hogan

Nathan Hogan


A native of Peterborough Ontario, in the past 20 years Nathan has experienced the hospitality industry from all angles; Encompassing the rapid progression of Toronto’s dining scene while at Millie’s Bistro to actively developing Canada’s gastronomic stronghold through his efforts at Restaurant Accolade, Rosewater and Rain. He would finish his tour in North America as Executive Sous Chef at the elite private gold club Magna, where Bill Clinton, Tiger Woods and Gene Simons would experience his creativity and passion.

Always a Chef of the world, Hogan would next rise to the challenge of Executive Chef for the innovative Rhombus Hotel Group in Hong Kong. His personal interest in the cultures of Asia and past experience in the techniques of Chinese, Japanese and Thai cuisines would allow him to continue to strive for excellence as he opened Hotel LFK, Hotel Panorama and Hotel Bonaparte in the heart of cosmopolitan Hong Kong.   

Always hungry for more, Nathan completed a stagier at 3-Michelin starred Bo innovation. Over the course of 2 months he cooked with Chef Alvin Leung and his team, and continues to be inspired by that amazing opportunity.  

Before leaving Hong Kong he was the Chef and partner of La Luna Rice & Tapas Restaurant and worked for Umami Concepts Consultants. 

In the latest chapter, Chef Hogan has become a full-time Culinary Professor at George Brown College and has been involved with curriculum development as well as teaching.

Areas Of Specialization

Theory Of Food, 3rd and 4th semester interactive lab in Food for Special Events & Essential Flavours of the Modern Kitchen, Demonstrations in Foundations & Essentials, and Food of the World interactive labs.


Areas Of Expertise

Japanese and Spanish Cuisine, and Small Business Openings


Career Highlights

2012:First place in Holland Marsh winery soup competition "Chorizo and corn chowder"2009:Selected to Timeout magazine’s Top 50 dishes of 2008 “Lunar chicken soup”2008:5 Star Hotel LKF was voted best new hotel in Hong Kong by TTG2008:Received 9/10 food rating in the Hong Kong Tatler restaurant guide and review for Azure Restaurant, Hotel LKF.2007:Voted in the top 150 best restaurants by Hong Kong Tatler magazine for Azure restaurant. 2007:5 month full page feature in Men’s Uno magazine on how to cook the featured dishes at home2007:Featured in U magazine’s Dessert Bible Cook book (5 step by step recipes)2007: Involved in the Home of Loving Faithful (HOLF) charity bake sale where we at Hotel LKF donated Cakes and pastries for auction raising over $20,000 HK2007: Partook in Canadian month at City Super Gourmet Foods doing 3 cooking demonstrations and 1 cooking class as well as designing all dishes for the events.

Other Activities

Coaching basketball and cooking competitions at George Brown Collegevolunteer for most school eventsactively involved in the school recruiting event Discovery Day


U Magazine Dessert Bible Cook Book, Volume 1, 2007, Pages 136-146