Born in Hong Kong and raised on the west coast of Canada, Chef Wong began his culinary career in his home city of Vancouver, British Columbia. His approach to food draws on his Asian background and classical European training. Wong’s style is to keep food simple and natural, focusing on the intensity of individual flavors and the harmony of regional ingredients.
In 1994, Wong completed a formal European-style cooking apprenticeship with Westin Hotels and Vancouver Community College. That same year, he won a gold medal as a member of the Canadian Junior Culinary Team at the prestigious World Association of Chefs’ Societies Congress in Norway.
Prior to joining Bellagio in 2003, Chef Wong spent nine years with Four Seasons Hotels beginning in Vancouver. His interest in food and travel led him to places such as Berlin, Melbourne, Australia, and in 2001, to New England where he worked as the executive sous chef at Aujourd’hui at the Four Seasons Hotel in Boston.