JW Marriott Hotel Hong Kong Appoints Tony Wong as Executive Chef

The JW Marriott Hotel Hong Kong has appointed Tony Wong as Executive Chef.

With over three decades of experience at JW Marriott Hotel Hong Kong and other renowned hotels and restaurants in Greater China, Chef Tony helms the kitchens of the JW’s eight F&B outlets and banquet venues, overseeing a team of 175 people.

Chef Tony began his career with JW Marriott Hotel Hong Kong in 1990 as a Senior Cook in the Marriott Café kitchen. With a strong passion, talented culinary skills and the desire to constantly improve, Chef Tony quickly rose through the ranks in JW Marriott Hotel Hong Kong’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 also received a number of prestigious accolades from Marriott International, including Marriott Asia Pacific 2012 Award of Culinary Excellence Rising Star of the Year and 2011 The J. Willard Marriott Award of Excellence.

Chef Tony was promoted to Executive Sous Chef in 2009, and subsequently to Executive Chef in September 2018. 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.

Chef Tony said, “I am truly honoured to be part of the JW Marriott family and to be able to work along with a team of talented chefs who have inspired and supported me throughout the growth of my career here. And not forgetting all the opportunities, which have allowed me to showcase my creativity and love for food through numerous ways. As the Executive Chef of Marriott International’s flagship hotel in Asia, I will ensure the consistent delivery of world-class international cuisine throughout the entire hotel.”

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