Hong Kong–born, he trained at Maxim’s in the late 1990s before building his reputation at leading hotels and private dining clubs, including senior roles at the Marco Polo Prince Hotel and Four Seasons Hotel Hong Kong.

Chef Wong later led prominent Chinese dining projects in Hong Kong and Beijing, where his leadership earned multiple prestigious industry awards and critical recognition. His achievements include top honours in renowned Chinese culinary championships, team gold medals at global competitions, and repeated inclusion in influential restaurant guides and rankings.

In 2018, he joined Yí at Morpheus, City of Dreams Macau, as its inaugural Chef de Cuisine. There, he leads a diverse team of specialist chefs from across China, presenting a modern interpretation of regional Chinese cuisines through constantly evolving seasonal tasting menus. Chef Wong’s cuisine balances innovation with deep respect for tradition, offering guests refined, memorable dining experiences.

Beyond the kitchen, he is a long-standing member of the Hong Kong Culinary National Team, representing the city at international competitions and contributing to its global culinary presence.