Janessa Wong

I am a graduate from Le Cordon Bleu Paris and Sushi Chef Institute in California. I have worked in the restaurant business my entire life as both my parents owned restaurants. I do both pastry and cuisine and specialize in Asian (Chinese, Japanese and Korean) and French cuisine. 

During my high school and university days, I worked in restaurants and kitchens in my spare time. During my time in Paris, I was selected to help with events. I began doing private catering which entailed; meal prep, workshops and catered meals. I was fortunate enough to assist notable chefs in Los Angeles with different events. 

In the past year, I graduated from Le Cordon Bleu in Paris with the Grande Diplome. This program is considered to be the most difficult as you need to complete cuisine and pastry simultaneously. After I went to California to learn sushi and kaiseki cuisine with chef Andy Matsuda.