Chef Craig Wong’s culinary journey is a tapestry woven with heritage, innovation, and passion. Born and raised in the multicultural city of Toronto & attending an all French school, his upbringing was a reflection of his Jamaican-Chinese heritage—an intersection of culture and rich traditions that would profoundly shape his culinary identity.
From the earliest stages of his culinary career, Craig’s path has been marked by curiosity and ambition. In 2003, he moved to Lyon, France to pursue a formal education at the prestigious L’Institut Paul Bocuse. Graduating with top honours, he embarked on a culinary pilgrimage through Europe, honing his craft in the kitchens of culinary luminaries. Craig worked under Alain Ducasse at the three-Michelin-starred Plaza Athénée in Paris and later at Heston Blumenthal’s renowned Fat Duck in England, fostering the discipline and precision that would become pillars of his own cooking style.
Returning to Canada, Craig refined his skills in the city’s top fine dining establishments. In 2014, his unique culinary vision came to life with the opening of Patois. His vibrant restaurant broke conventional boundaries, merging traditional Chinese family-style dining with the bold, soulful flavours of the Caribbean—a reflection of Craig’s own heritage. In the Middle East, Craig also serves as the executive chef of Ting Irie, Dubai’s first Jamaican restaurant, bringing a modern take of island flavours to a global audience.
