Born in Hong Kong and raised on the West Coast of Canada, Chef Wong began his culinary career in his home city of Vancouver, B.C.
In 1994, he 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 Stavanger, Norway.
Prior to joining the Bellagio in 2003, Chef Wong spent nine years with the Four Seasons Hotels beginning in Vancouver, Canada. His interest in food and travel led him to places such as Berlin, Germany, Melbourne, Australia, and in 2001, to New England as the Executive Sous Chef at the Four Seasons Hotel in Boston.
Chef Wong’s approach to food draws on his Asian background and his classical European training. His style is to keep the food simple and natural, focusing on the intensity of individual flavors and the harmony of regional ingredients.
As Executive Chef, Wong oversees all culinary operations of 20 food and beverage outlets, including a team of 900 cooks, menu development and food preparation.