Biography

Chef Gratia spent most of her career life in professional kitchens including those in renowned hotels and restaurants in town. She is well trained in western cuisine and has experience in pastry and dessert making.

Gratia is a cheerful chef, she cooks with love and joy and is ready to bring the most enjoyment dining to Gourmets. She believes that food is like magic, it brings happiness to people, that’s also why she chose to be a chef.
Experience Highlights

Senior Cook, JW Café, JW Marriott Hotel Hong Kong (2016 – 2016)
Chef De Partie, CAG Kitchen, Regal Kowloon Hotel (2015 – 2016)
Jr Chef De Partie, Madam S’Ate Restaurant (2014 – 2015)
Creative Chef, German Pool (2014 – 2014)
Demi Chef, L’Atelier de Joel Robuchon (2013 – 2014)
Demi Chef, Whisk Kitchen, Mira Hotel (2012 – 2013)
Jr Chef de Partie, Black N White Company (2011 – 2012)
Part Time Chef, Butchery, Ritz-Carlton Hotel Hong Kong (2011 – 2011)
Part Time Chef, Banquet Kitchen, JW Marriott Hotel Hong Kong (2011 – 2011)
Junior Cook A, Inter-Continental Hotel Hong Kong (2005 – 2010)
Cuisines

Western
Spoken Language(s)

Cantonese, Mandarin, English
Chef's Note

In case there is any inconsistency between the translation of the English and Chinese dishes in the menu, the Chinese shall prevail
I will bring 1 kitchen assistant for cooking work if there are over 10 guests
I will arrive 2.5 hours prior to the dining time
I can prepare vegetarian portion for some of your guests
For location that is not accessible by van/car, please contact Concierge for enquiry before placing an order
Photos shared by Gourmets
Highlighted by Gourmets:
Showing 2 review(s) submitted by Gourmets who booked Chef's service:
Kamfai W

十分好味! 廚藝一流,選料高尚。
原來Gratia Wong 本身是西廚,適逢大閘蟹季,就推出這個 fushion menu。個人覺得,這就名乎其實的西式大閘蟹宴。當晚的每一道菜式都是用心製作,而且上菜前,Gratia 都會簡單介紹菜式,十分專業。

第一次食到北海道大閘蟹,味道十分鮮甜,而且大小適中。蟹粉小籠包美味之餘,其蟹粉比例更是令人喜出望外。蟹肉蟹籽意粉都是十分出色!

整餐飯都十分回味,十分推介!

Menu selected: 期間限定大閘蟹fusion宴
Naja K

味道好好,碟碟都清晒,所有客人都好滿意。

當晚 Menu:

Appetiser
Beetroot salad with homemade vinegar
Tuna Nicoise

Soup
Sweet Cream Corn

Main Course
Roasted Lamb Rack with Sweet Potato and Rosemary Sauce
Pork Belly with Mintslaw and Balsamic Reduction

Dessert
Blueberry Cheesecake

Menu selected: Tailor Made Menu