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David Wong

David WongBorn in Hong Kong, David was raised in the UK since the age of 4, he has worked with the late Jean Bordier ((M.O.F) & Chairman of the Master Chefs of France) at the L’Aubergade in France, Anton Mosimann (OBE), London, UK & Rick Stein (OBE) in Padstow, UK. Hotel experiences include the Mandarin Oriental, Macau, Westin Banyan Tree, Bangkok, Dusit Thani, Bangkok & the Luxury Collection Sheraton in Phuket, Thailand.

David is presently the Executive Assistant Manager at the Institute of Tourism Studies (IFT). He has released a 2nd edition of his cookbook titled “The Art of Modern Portuguese Cuisine” and is one of the founders of the Macau Culinary Association, the Secretary General for Disciples of Escoffier in Macau and also the Conseiller Gastronomie for the Confrérie de la Chaîne des Rôtisseurs, Macau. David has cooked at the legendary James Beard House in New York recently this year.

A regular food and wine judge on the international circuit including the Cathay Pacific Hong Kong International Wine & Spirit Competition & the Macau Sommeliers Competition. David also writes restaurant reviews and wine columns for South China Morning Post, Macau Closer, Macau Daily Times and Fine Drinks Magazine. He is an honorary advisor for the Association of Bartenders & Sommeliers in Macau, a Certified Wine Specialist (CSW), WSET Diploma holder and is an approved tutor for the Wine and Spirit Education Trust, UK (WSET).

Find David on Twitter @davidwong1966.

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