JW Marriott Hotel Hong Kong has promoted Tony Wong to executive chef.
Born and raised in Hong Kong, the veteran chef with over three decades of experience will helm the kitchens of the hotel’s eight F&B outlets and banquet venues overseeing a team of 175 people. There, he will put his expertise in Asian, Chinese and Western cuisines to good use.
Wong began his career with JW Marriott Hotel Hong Kong in 1990 as a senior cook in the Marriott Café kitchen. He quickly rose through the ranks in the hotel’s kitchens to banquet chef in 2002, sous chef and senior sous chef of Marriott Café (now known as JW Café) in 2003 and 2007 respectively. He was then promoted to executive sous chef in 2009.
His most recent achievement is the launch of JW Marriott Hotel Hong Kong’s JW Café in May 2015, The Lounge in August 2016, and revitalising the banquet menu after the ballroom refurbishment in 2017.
