Chow-Chung

Chung Chow

Biography

Chung Chow, Chef de Cuisine, is classically trained in French technique and has spent a majority of his career with the Thomas Keller Restaurant Group in both casual and fine dining operations first at Bouchon Bistro in Yountville, California and later at Per Se restaurant in New York. After spending three years as a Sous Chef, Chung left to help Jonathan Benno open Lincoln Ristorante at Lincoln Center.

Born in Hong Kong and raised in Honolulu, Chung takes a personal interest in the cuisines and cultures of East Asia and the Pacific... READ MORE

Chung Chow, Chef de Cuisine, is classically trained in French technique and has spent a majority of his career with the Thomas Keller Restaurant Group in both casual and fine dining operations first at Bouchon Bistro in Yountville, California and later at Per Se restaurant in New York. After spending three years as a Sous Chef, Chung left to help Jonathan Benno open Lincoln Ristorante at Lincoln Center.

Born in Hong Kong and raised in Honolulu, Chung takes a personal interest in the cuisines and cultures of East Asia and the Pacific Rim. He has spent a number of years living in Japan and traveling throughout Korea, immersed in their cultures, languages and food. He graduated with an Associate’s Degree from the Le Cordon Bleu program at the California School of Culinary Arts and a Bachelor’s Degree in Japanese Language from the University of Hawaii at Manoa.

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What is your favorite NYC restaurant? And what is your go-to dish? Nha Trang on Baxter Street The combination Pho

What is your ultimate meal? The best sushi you can find coupled with the best Japanese Yakiniku

What three things are always in your pantry? Rice Soy Sauce Garlic

If you weren't a chef, what would you be? World traveler

If you could cook with anyone, who would that be? Paul Bocuse