NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Koko Head Cafe chef/owner Lee Anne Wong is a force of culinary, working tirelessly at Honolulu benefits when she was pregnant with her first child—and not long after giving birth.
A native of Troy, New York, Wong graduated from the International Culinary Center (ICC, formerly the French Culinary Institute), and began her training at Marcus Samuelsson’s Aquavit before playing an integral role in the opening of Jean-Georges Vongrichten’s Chinese concept, Restaurant 66. Wong went on to work as ICC’s executive chef of event operations, during which time she was featured on the debut season of Bravo’s Top Chef. She was subsequently hired as the series’ supervising culinary producer for the next six seasons, helping to build the show into the powerhouse it is today.
Wong has traveled the world, cooking in far-off locales such as Mexico, Japan, Spain, and Malaysia. She has also been featured on such television series as Iron Chef America and Chopped, and as a regular commentator on Unique Eats, in addition to starring in her own web series The Wong Way to Cook on bravotv.com and the Food Network one-hour special Food Crawl with Lee Anne Wong.
In 2013, Wong moved to Honolulu where, in 2014, she debuted Koko Head Café, an island-style brunch house, to popular acclaim, with Wong recognized on the cover of Honolulu Magazine, as well as in Bon Appétit, Food & Wine, Honolulu Star-Advertiser and Huffington Post. Her first cookbook, Dumplings All Day Wong, came out the same year. Wong continues to expand her brand, joining Hawaiian Airlines’ culinary team in 2015, and debuting Sweetcatch Poke in New York City in 2016. Chef Wong was most recently named Hawaiian Airline’s new executive chef, and her menus debuted in June 2018.