Meet Wilson Wong.
French technique. Asian soul.
For 25 years, Chef Wilson has cooked in Michelin-level kitchens across Hong Kong, Melbourne, Shanghai, Guangzhou and New York. He has run his own restaurant, served as group executive chef for 26 restaurants — training each of their head chefs — and led catering as a regional executive chef for Sodexo. Today he brings that experience to the Bay Area: world-class French-Asian cuisine that pairs classical technique with refined Asian flavor.
His cooking starts with the season: produce from Bay Area farms and markets, carried through flavors gathered across a career, from Cantonese and Shanghainese kitchens to classical French. The result is food that nourishes body and soul, and proof that healthy eating and extraordinary flavor belong together at every table.
