Who Is Hans Korompis?
The youthful and skilled chef Hans Korompis. With well-known products like their renowned Lobster & Crab Rolls, Lemongrass Shrimp & Grits, and Salt & Pepper Soft Shell Crab, Hans took the brand and gave it his own distinctive touch by crafting PNW and Asian-inspired meals. His actions aided the emergence of a whole new culinary subgenre in Downtown Seattle and Edmonds, which swiftly attracted the interest of food influencers with hundreds of thousands of followers.
What Happened To Hans Korompis?
Chef Hans Korompis tragically died at a young age. Through his official Facebook account, his family has provided confirmation of the news. As they break the bad news of Hans’s passing, the Korompis family is inconsolable. Although the particular cause of death is yet unknown, the family of the young and skilled chef Hans Korompis announced his passing. Until the contents of his memorial service and eulogy are also made public, it is unclear when his family will make headlines.
Hans Korompis Death
Hans Korompis is thought to have had an accident while scuba diving near Mukilteo, Washington. After his diving trip, his family did not hear from him again. According to news sources, a guy from Edmonds was allegedly reported missing while participating in a recreational dive. Despite looking for him for two days and covering more than 100 square miles of water, he was not located.
Police and fire officers from Mukilteo, Washington, responded to a need for assistance on Friday at Lighthouse Park. After two divers entered the water, only one diver has come to the surface. According to the Coast Guard and as reported in the media, the weather was poor both on and near the water. Over the course of the two days that the diver was missing, the rescue team spent several hours searching with a drone and a boat equipped with sonar.
Hans Korompis Early Life
At the age of 20, chef Hans Korompis moved from Singapore to the United States. After running his own Chicken Rice business and working as a laborer at Tom Douglas restaurants for years, he started working at Salt and Iron.
He eventually worked every station in the restaurant and earned the title of “all-star.” He significantly drew inspiration from the Pacific Northwest, Southeast Asia, and Central America, and he was excited about the opportunity to showcase the best seafood that the world had to offer. While he loved to travel, he had a passion for cuisine that was far stronger. He moved permanently to Bali, Indonesia.
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