Korean-American violist and violinist Brian Hong has forged a notable career as a chamber musician and educator. Known for his commanding stage presence, Mr. Hong joined the Grammy-nominated Aizuri String Quartet as their violist in 2023. He has performed concertos with such orchestras as the Juilliard Orchestra, New York Classical Players, Fairfax Symphony, American Youth Philharmonic, Chesapeake Orchestra, US Army Orchestra, National Philharmonic, and the Springfield Symphony. A dedicated chamber musician, Mr. Hong has served on the faculty of the Manchester Music Festival and as guest artist at the Sebago-Long Lake Music Festival and Kneisel Hall. Other festival credits include Marlboro, Yellow Barn, Bowdoin International Music Festival, Music Academy of the West, the Taos School of Music, and the Perlman Music Program.

Mr. Hong joined the esteemed viola faculty at Bard College Conservatory of Music in Fall 2022. He has taught private lessons, public masterclasses, and chamber coachings on both violin and viola at George Mason University’s Reva and Sid Dewberry Family School of Music, Missouri State University, and The Juilliard School.

Mr. Hong is a graduate of Juilliard’s Artist Diploma program under the guidance of Laurie Smukler and Catherine Cho. Mr. Hong also holds a Master’s degree from The Juilliard School, where he studied with Laurie Smukler and Li Lin, and was awarded a prestigious Kovner Fellowship. Mr. Hong earned his Bachelor’s degree under Donald Weilerstein from the New England Conservatory of Music.

Mr. Hong is the Programming Director of Project: Music Heals Us, a nonprofit dedicated to  providing musical education, access, and healing to marginalized populations with limited ability to access it themselves. He is also a Co-Artistic Director of NEXUS Chamber Music Chicago in  Illinois, an artist-driven collective of musicians whose mission is to make classical music culturally relevant through live concerts and multimedia content. In his spare time, Mr. Hong can be found  brewing espresso or single origin pour-overs at his home coffee bar.