Howsoon Cham - Chef/Proprietor

Born in The Gambia, West Africa, Howsoon Cham known as “H.O.” came to the United States at the age of 18. Son of a diplomat, H.O. studied international affairs at Bethany College in West Virginia on a soccer scholarship. During school breaks he worked in local restaurants to help fund his education. Although for a while he did put his degree to work at the Gambian Embassy, his passion for food won out and he decided to become a full time chef.
H.O. began working at restaurants around Washington in 1992, spending three years at Georgia Brown’s as the chef de cuisine under notable chef Cindy Wolf now of Charleston restaurant in Baltimore. He then went on to work at John Harvard’s Brew House for three years as the executive chef, leaving to open Willie & Reeds in Bethesda as executive chef for three years, until the restaurant was sold in 2002. From there he joined James Beard award-winning chef Jeff Buben, working under Peter Smith now of PS 7 restaurant, while also working part-time at Georgia Brown’s.

 Then in April of 2003, he purchased his first restaurant, Red Ginger of Georgetown, transforming the menu to give the guest delicious Caribbean and Latin American cuisine as well as updating the décor to reflect a more refined dining experience. He went along to open his second restaurant Café Trope which unfortunately was short lived because of the economic downturn, but it wasn’t long before we saw a new concept and venue . Chef Cham’s menu reflects the manner with which new American cuisine has been influenced by the diverse fare from around the globe. At present with his new venue Hominy Restaurant & Lounge Chef Howsoon brings his explorations in Southern Cuisine to the vibrant U Street Corridor  while retaining the quality and tasteful flair his guests appreciate.

      In his new venture, Chef Cham Plans to open the kitchen till Midnight on weekends to cater to  the nightlife in the corridor. A jazz brunch will also be offered in the Spring with an Omelette Station to include menu items as the Coconut French Toast, Shrimp & Grits with Lobster Curry Sauce and the Apple Cider Brined Pork Tenderloin. He advises us not to pass such brunch drinks as the habernero Spiked Bloody Mary, the Chocolate city Martini and of course the Sangria Martini.