Meet the Crew


Chef de Cuisine Hans Korompis

Hans grew up in Singapore and moved to the US at the age of 20. After years of working in Tom Douglas Restaurants and running his own Chicken Rice stand, Hans started working at Salt and Iron and quickly became an all-star working every station in the restaurant. Hans brings his unique palate and view on food to The Market. Inspired by his travels Hans is excited for an opportunity to showcase fresh seafood from various parts of the world with key influences from Southeast Asia, Central America and the Pacific Northwest.