Chef Thomas B. H. Wong is a professor of Culinary Arts at the Culinary Institute of America (CIA) at Greystone, where he mentors young culinarians enrolled in the associate of occupational studies (AOS) and accelerated culinary arts programs.
Wong’s culinary passion started as a Hawai’i youngster in his grandmother’s kitchen, where he cooked alongside her, his mother, and his aunts and learned to fine-tune the stunning flavors and vibrant ingredients of island cuisine. As a teenager, he honed his skills working for two uncles—one who owned a bakery in Honolulu, the other a Chinese restaurant in California—cementing his desire to become a chef.
He earned his culinary degree from Kapiolani Community College, where he later returned as chef instructor, guiding students through both the fundamentals and advanced culinary principles. In pursuit of excellence, Wong continued his education at CIA in New York, then apprenticed for two years at the iconic Greenbrier Hotel in West Virginia, sparking his love and respect for luxury hospitality and refined cuisine.
With more than 35 years of culinary experience in the luxury hospitality industry, Wong has served as executive chef at several prestigious establishments in Hawai’i, including Mauna Lani Bay Hotel and Bungalows (Big Island); Hotel Hana (Maui); Waialae Country Club (Honolulu); and the historic Royal Hawaiian Hotel (Honolulu). At Royal Hawaiian, Wong pioneered the “Flavors of Hawai’i” concept emphasizing fresh local ingredients and purity of flavor, which later was adopted across all Sheraton Hawai’i hotels. His commitment to sustainability and island-sourced produce has remained a cornerstone of his culinary ethos.
A Certified Executive Chef (CEC) and Certified Hospitality Educator (CHE), Wong is a member of the American Culinary Federation, the National Ice Carving Association, Phi Theta Kappa National Honor Society, and La Chaîne des Rôtisseurs. His culinary excellence has earned him national recognition, having appeared as a guest chef at the James Beard House for their Great Hotel Series and on numerous television programs, including Food Network’s Cooking Across America—Hawaiian Style, Talking Food, Dining Around, Pick of the Day, and In Food Today; CNN’s On the Menu, America’s Talking Network/CNBC’s Wake Up America, NBC’s Weekend TODAY in New York, and The Family Channel’s Home and Family. He is also featured in the Discovery Channel’s Great Chefs of Hawai’i series and its companion cookbook.