Chef Christopher Kong’s culinary journey began in his teens, making fresh pasta at his family’s Italian restaurant, Perche No in Seattle, USA. Growing up surrounded by food, Chris developed a profound respect for quality ingredients and an unwavering passion for all things culinary.

After college, Chris embarked on a transformative journey, purchasing a one-way ticket to Southeast Asia to expand his culinary horizons. From honing his skills in a bustling open-air seafood restaurant in Malaysia, where he learned Chinese-Malaysian flavors, to the refined elegance of French fine dining at the iconic Restaurant Guy Savoy in Singapore, his experiences have been diverse and enriching.

In 2014, Chris joined the prestigious Waku Ghin (2 Michelin Stars, Singapore), working alongside legendary Chef Tetsuya Wakuda at its pristine teppan grills. By late 2015, he achieved a lifelong dream of moving to New York City to work with world-renowned chef Daniel Humm of acclaimed Eleven Madison Park (3 Michelin Stars, NYC) at The NoMad (1 Michelin Star, NYC) as a sous-chef.

Now based in Singapore, Chris is crafting a new chapter—bringing his unique interpretation of Modern American cuisine to life. His dishes reflect the finesse and refinement of his illustrious career, intertwined with the rich stories of his personal culinary journey.