Today we’d like to introduce you to Tanner Hockenbury.
Hi Tanner, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I got here the long way, by falling in love with hospitality and sticking with it.
I started in restaurants young, doing a little bit of everything, and quickly realized I was drawn less to the food itself and more to the feeling a good restaurant creates. I loved the pace, the chaos, the relationships, and the way a space could make people feel seen and at home. Over time, I worked my way through different roles, learning the business from the ground up ,not just how to serve or cook, but how to lead people, solve problems on the fly, and build culture.
Opening Full Circle was the result of years of dreaming, learning, and taking risks. I wanted to create the kind of place I always wished existed , a diner that felt familiar but thoughtful, community-driven, and welcoming to everyone. There were plenty of challenges along the way, and I’m still learning every day, but the journey has been about trusting my instincts, surrounding myself with great people, and staying focused on why I started in the first place: bringing people together.
We all face challenges, but looking back would you describe it as a relatively smooth road?
No, it definitely hasn’t been smooth. There have been a lot of challenges along the way, from opening hurdles to the day-to-day realities of running a restaurant. Hospitality is unpredictable, and owning a business means constantly adapting, learning from mistakes, and figuring things out in real time.
Appreciate you sharing that. What else should we know about what you do?
My work lives in hospitality, with a big emphasis on experience and connection. I’m a restaurant owner, but personally I’m someone who loves design and cocktails and really thrives on human interaction. I’m drawn to how spaces feel, how small details shape a guest’s experience, and how a well-made drink or a thoughtful room can bring people together.
While I wouldn’t say I specialize in design, it’s something I care deeply about and stay involved in — from the look and flow of the space to how the menu and bar program come across. Cocktails are a big creative outlet for me, especially building drinks that feel intentional but still approachable. More than anything, I enjoy being on the floor, talking with guests, getting to know regulars, and making the restaurant feel alive.
What I’m most proud of is the community and culture we’ve built. Full Circle is a place where people feel comfortable, seen, and welcome — whether they’re there every week or for the first time. That sense of belonging is very intentional.
What sets me apart is that I lead with people first. Design, food, and drinks matter, but to me they’re all in service of connection. If someone leaves feeling relaxed, inspired, or a little more connected than when they arrived, then I’ve done my job.
We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
That while it may not always seem like it, I too have an emotional battery that is often drained from the day to day of running a restaurant, but I still wouldn’t trade it for anything in the world.
Contact Info:
- Website: https://fullcirclemhk.com
- Instagram: https://www.instagram.com/fullcirclemhk/
- Facebook: https://www.facebook.com/fullcirclemhk/
