Sangwook Kang

Ph.D. Student

Phone: 515-509-9539



  • AOS (Culinary Arts)- The Culinary Institute of America at Hyde Park, New York
  • BA (Hospitality Business)- Michigan State University at East Lansing, Michigan
  • MS (Hotel Management)- Iowa State University at Ames, Iowa

Research Interests:

  • Local foods
  •  Foodservice business
  • Food safety

Industry Experience:

  • Chef- The Ritz-Carlton, Grand Cayman in Cayman Islands
  • Trainer and Learning Coach- The Ritz-Carlton, Sarasota in Florida
  • R&D Manager- SunAtFood Co., Seoul in South Korea
  • Chef- Levy Restaurant for USA NFL Superbowl 2005
  • Line Cook- US Open Tennis at Flushing Meadows, New York
  • Line Cook- Twingo’s French Bistro
  • Cook- The Kellogg Hotel and Conference Center
  • Student Supervisor- Owen Cafeteria at Michigan State University

Honors and Awards:

  • 2014     URockUs Awards-Best Manager, the Ritz-Carlton, Grand Cayman
  • 2012     Teaching Excellence Award, Iowa State University
  • 2011     Pease FCS Fellowships Scholarship, Iowa State University
  • 2011     Rosenfeld Scholarship, Iowa State University
  • 2011     AESHM Grad Tuition Scholarship, Iowa State University
  • 2007     Nominated Five Stars, Ritz-Carlton, Sarasota
  • 2005     Gastronome Scholarship, the Culinary Institute of America
  • 2004     H. William Klare and Elizabeth A. Klare Scholarship, Michigan State University
  • 2004     Eli Broad College of Business Study Abroad Scholarship, Michigan State University          


  • Kang, S., & Rajagopal, L. (in press). Perceptions of benefits and challenges of purchasing local foods among hotel industry decision makers. Journal of Foodservice Business Research, (17)4.
  • Kang, S., & Rajagopal, L. (2013, July). Perceptions of the benefits and challenges of purchasing local foods: A case of the Iowa hotel industry. Poster session presented at 2013 Annual ICHRIE Summer Conference, St. Louis, MO.
  • Kang, S. (2012). Perceptions of the Benefits and Challenges of Purchasing Local Foods in the Iowa Hotel Industry (Master’s Thesis). IOWA STATE UNIVERSITY, Ames, IA.

Registration and Certifications:

  • Certified ServeSafe @ Food Safety: #8073701 National Restaurant Association Educational Foundation                     
  • Certified Servesafe @ Food Safety Proctor #6813469 National Restaurant Association Educational Foundation
  • Certified Professional Food Manager #6203121101 Experior Assessments, LLC

Professional Affiliations:

  • Member of Committee for Helen LeBaron Hilton Fund
  • Member of AESHM Graduate Students Organization
  • Member of Research Chef Association

Extracurricular Activities:

  • Playing with my daughter
  • Tennis
  • Fishing
  • Watching old movies