Joe Hou
Tenderheart at The LINE SF | San Francisco
november 2022
With frequent trips to New York City's Chinatown, summer trips to Taiwan, and family food adventures across the Tri-state area in their trusty station wagon, it was no surprise that Jou Hou decided to pursue a culinary career. In 2009, the New Jersey native graduated from Rutgers University with a degree in history and political science. Inspired by his love for cooking and looking to pivot his career path, Hou attended the Institute of Culinary Education and staged around kitchens in New York City, all while working a full-time job. After graduating in 2013, Hou worked the line at a number of fine dining restaurants, including NoMad, The Modern, and Per Se, under Rising Stars alum Pastry Chef Anna Bolz. In 2017, he rejoined the team at NoMad as pastry sous chef.
In 2019, he left New York City for San Francisco to join Rising Stars alum Joshua Skenes’ team as executive pastry chef at Angler. About a year later, Hou joined the Ceremonial Grade team as executive pastry chef and eventually became culinary director, overseeing both Bird Dog and Le Fantastique. Now, Hou is executive chef at Tenderheart at the Line Hotel. Hou’s Chinese-American upbringing and travels across the globe inform his thoughtful, sophisticated dishes. Drawing from his time working in both savory and pastry, Hou highlights the Bay Area’s seasonal produce, his rich relationships with local farmers, and his Asian roots through market-driven dishes like his pork belly porchetta with shishito soubise and pork jus.
