Lee Anne Wong
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Since she traded her burgeoning fashion career for the culinary world, Chef Lee Anne Wong, has been bringing her modern-global fusion cuisine to the people. Born and raised in Troy, New York, Lee Anne, a 2nd generation Chinese- American, was not drawn to the kitchen, favoring sports –softball and ice hockey – instead. Though her mother encouraged her to eat unique cuisine, Lee Anne’s tastes were intrinsically tied to American favorites such as pizza, jalapeno poppers, and burgers.
After graduating from The French Culinary Institute (The FCI), Chef Wong jumped into the restaurant world. She immersed herself in New York’s fusion cuisine. She cooked and staged in kitchens all over the world, picking up global flavors and techniques along the way.
Wong's skills go beyond the stove. She returned to The FCI as the Executive Chef of Event Operations –where she honed her event production and recipe development skills, customizing unique menus and events for the clients of the school’s International Culinary Theater. While at The FCI she coordinated the Chef Demonstration program.
Chef Wong brought her culinary skills to an even wider audience when she appeared as a cheftestant on Season One of Bravo’s Flagship Series “Top Chef.” A fan favorite, Wong’s fusion of flavors took her to number four in the competition. The show’s producers saw her innate talent and media experience, and brought her on as the crucially important Supervising Culinary Producer on Top Chef, and its spin-off Top Chef Masters.
In December 2013, Wong made the giant move from New York City to Honolulu, to open up Koko Head Cafe, an island style brunch house. Her first cookbook, Dumplings All Day Wong, will be published this August 2014. Whether via TV, web, in print, or in person, Chef Lee Anne Wong will continue to bring her global cuisine to the public as she explores new, exciting areas of the culinary world.