Michael Wong, Mark Hopkins Intercontinental Hotel

Saturday, July 22, 2017, 12:00 pm - 12:45 pm

Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

Chef Michael Wong’s love of food began with his interest in art. Like many chefs, he grew up in a household where food and cooking traditions were part of family life but it wasn’t until college where he enrolled as an arts major that he began to see cooking as a form of artistic expression. “I accepted a job at Disneyland working in foodservice and enjoyed the interaction I had with the cooks and chefs,” says Wong. “It was art on a different canvas – I could still draw and paint, but on a plate instead.” Primarily self-taught, Wong brings more than 20 years working with some of the most renowned hotel brands like Hyatt, Starwood, and Hilton in destinations across America from Hawaii to Virginia and throughout California to his position at the InterContinental Mark Hopkins. Raised in South East Asia, Wong’s approach to dishes and menu development is deeply rooted in that region. “I was exposed to Laotian, Thai, Vietnamese and other neighboring cuisines, which gives me an incredible range of herbs and spices that allow me to get creative when it comes to putting a dish together,” says Wong. “I want my food to be fun and exciting and ultimately get the guests interested in learning more about how an herb or spice can really impact a dish. I like to use ingredients that might be unfamiliar to the guest to really get them talking about what they are eating.” Wong oversees the food programs for this historic hotel, including room service, its iconic Top of the Mark lounge and Nob Hill Club – the hotel’s restaurant, Club Lounge and grab-and-go space.

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.