Second generation Chinese-American, Chef Wong traded fashion for a culinary career, attending The French Culinary Institute (The FCI). Lee Anne worked for several years at Aquavit, and later served as part the opening staff at Jean Georges Vongrichten’s Chinese venture, restaurant 66. She has also cooked and staged in critically acclaimed kitchens all over the world. After returning to The FCI as the Executive Chef of Event Operations, 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”. She returned to the show as a Supervising Culinary Producer on "Top Chef," and its spin-off "Top Chef Masters." She has also worked as a culinary consultant for movies and tv programs. Chef Wong has used her culinary skills to help further charitable causes, such as Women Chefs and Restaurateurs (WCR), Project By Project, and she sits on the Board of Directors for The Gohan Society. Lee Anne is working on a food art book and is developing her own travel TV show about her culinary travels. She is currently creating Marks Mark’s first ever Virtual Recipe Cookbook, compiling recipes from the culinary world’s top chefs, mixologists, and industry professionals. She can also be seen on The Cooking Channel’s new hit series “Unique Eats”, featured as a contributor who has traveled all over to sample some of the country’s most unique food. Chef Lee Anne Wong will continue to bring her global cuisine to the public as she explores new, exciting areas of the culinary world, via TV, internet, print, and in person.
"Wine Curmudgeon," Jeff Siegel, returns, and Todd Kliman, author/restaurant critic, joins us as well.
Call 347-215-7536 with a question for any guest.
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