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Essentials: James Choung of Sons of Essex

Originally from the diverse metropolis of New York, James Choung graduated from the University of Delaware with a degree in both finance and accounting, but always held a passion for food and hospitality close to his heart. After working at German investment bank Dresdner Kleinwort, James followed his love for fine cuisine and transitioned to the hospitality industry. Today the native New Yorker works under the title of Director of Operations for Lower East Side eatery Sons of Essex and newly opened Cocktail Bodega. His astute analytical skills, unwavering attention to details and interest for multicultural eats makes him a valuable asset to each venue. With a mind always thinking business, James is constantly seeking ways to improve operations and margins. He’s even been known to travel across the country just to try a specific restaurant with hopes of building friendships and finding inspiration. When not working however, you can find him skating around the city looking for eclectic restaurants and inviting water holes. Linking with us to continue our Essentials series, Choung offers a look at his life’s essentials and daily necessities.

Photography: Andrew Chen

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