Hawaiian Airlines’ high-profile executive chef, Lee Anne Wong, will be Down Under again in April and May visiting the airline’s kitchens in Sydney, Brisbane and Auckland.
Hawaiian is preparing to refresh its business-class menus on its non-stop routes to Honolulu from Sydney and Brisbane in September.
During her visit, Wong will work alongside chefs to demonstrate new or updated recipes for the carrier’s complimentary in-flight meals.
Wong joined Hawaiian Airlines’ Featured Chef Series, an in-flight culinary program featuring specially designed menus from Hawaii’s up-and-coming chefs, in 2015. She was later selected as the carrier’s executive chef in 2018.
Today, all guests travelling on Hawaiian’s international network can experience Wong’s island-inspired meal program, as well as first-class guests on the airline’s US mainland flights.
Wong commenced her career in New York City at the French Culinary Institute, learning from some of the world’s leading gastronomic minds.
Her talents in the kitchen have been recognised on several US television series, including Iron Chef America, Chopped and Chopped Junior.
Wong has also been a regular commentator on the Cooking Channel’s Unique Eats, hosted her own bravotv.com webisode called “The Wong Way to Cook” and hosted viewers on the Food Network’s one-hour special, Food Crawl with Lee Anne Wong.
In 2006, she appeared as a “cheftestant” on season one of Bravo’s Top Chef and later served as the show’s supervising culinary producer.
In addition to her role as executive chef at Hawaiian Airlines, Wong is the founder of Koko Head Café, a popular island-style brunch house located in Honolulu.
A current resident of Maui, she is considered an up-and-coming icon of the Hawaii Regional Cuisine movement, boasting island and global fusion dishes that reflect the destination’s diverse culinary roots.