Born in Klang, Malaysia, Kevin Wong grew up immersed in the flavors of the Malay Archipelago, inspired early on by his grandmother’s cooking. He began working in food and beverage at just 14 and later enrolled at Taylor’s Culinary Institute, where he refined his technical foundation. His career took a pivotal turn when he trained under Chef Frederic Cerchi, who facilitated his first professional experience in France. 

Moving there at 18, Kevin spent long days washing dishes and supporting the brigade—an experience that instilled discipline, resilience, and respect for every role in the kitchen. In 2015, he relocated to San Francisco, gaining valuable experience in highly regarded fine dining kitchens before returning to Asia to work with Chef Andrew Walsh in Singapore. 

He later joined Chef Sun Kim at Meta, where he rapidly progressed to head chef, earning widespread acclaim and multiple prestigious culinary accolades. With over 15 years of experience, Kevin now brings his international training home at his restaurant, Seroja, where he reinterprets Malay cuisine through modern techniques, celebrating the depth, heritage, and diversity of the region’s culinary traditions.