Lee Anne Wong Biography

Chef Lee Anne Wong has been delivering her modern-global fusion food to the public since she sacrificed her growing design career for the culinary world. Lee Anne, a 2nd generation Chinese-American who grew up in Troy, New York, was not drawn to the kitchen and instead preferred sports such as softball and ice hockey. Lee Anne's preferences were inextricably linked to American staples like pizza, jalapeño poppers, and burgers, despite her mother's encouragement to try new foods. Lee Anne's interest in cooking blossomed during her first year at FIT when she began cooking for her friends. She never looked back once she put on her chef whites. Chef Wong began his career in the restaurant industry after graduating from The French Culinary Institute (The FCI). She immersed herself in New York's fusion cuisine, working for years at Marcus Samuelsson's Aquavit and then as a key member of the opening team at Jean Georges Vongerichten's Chinese restaurant, Restaurant 66. She's also worked in kitchens all around the world, including The French Laundry, Chicago's Charlie Trotter's, Nobu, The Four Seasons, Trio, Casa Oaxaca in Mexico, and Cap Jaluca in the British Virgin Islands, where she picked up global tastes and methods. Lee Anne's abilities aren't limited to the kitchen. She returned to The FCI as Executive Chef of Event Operations, honing her event production and recipe creation talents by creating special menus and events for the school's International Culinary Theater's clientele. She oversaw the Chef Demonstration program at The FCI, where she collaborated with chefs such as Jacques Pepin, Andre Soltner, Ferran Adria, Tyler Florence, and Martin Yan. Chef Wong's culinary abilities were showcased to a broader audience when she competed as a contestant on Bravo's flagship series "Top Chef" in Season One. Wong's blend of tastes earned her fourth place in the tournament, making her a popular favorite. Her inherent skill and media expertise were recognized by the show's producers, who hired her as the vitally essential Supervising Culinary Producer on Top Chef and its spin-off Top Chef Masters. She was a key figure in turning the program into the powerhouse it is today, working on Seasons 2 through 7 as well as Masters 1. She further popularised the show by showcasing the winning dishes on Bravotv.com's famous webisode series "The Wrong Way to Cook." She's also consulted on Warner Bros.' "No Reservations," PBS' "Chef Story," and, most recently, Bravo's "Rocco's Dinner Party." Lee Anne has been featured in a variety of media, including People, The New York Times, Food & Wine, National Geographic, and Zagat.com.

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