Previously Competed on Top Chef Season 1: San Francisco
Current Residency: Honolulu, HI
Occupation: Chef/Owner, Koko Head Café
Lee Anne Wong is the chef and owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, New York, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean Georges Vongrichten's Chinese concept, Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, and during that time she competed on season one of Bravo's Top Chef in San Francisco, and subsequently was hired as the series' Supervising Culinary Producer for the next six seasons, helping to build the show into the powerhouse it is today. In late 2013, Lee Anne moved from New York City to Honolulu and in 2014 opened Koko Head Cafe, an island style brunch house in the Kaimuki neighborhood. Opening to popular acclaim, she was recognized on the cover of Honolulu Magazine, and was featured in Bon Appétit, FOOD & WINE, Honolulu Star-Advertiser and Huffington Post. In August 2014, Lee Anne also released her first cookbook, Dumplings All Day Wong. Chef Lee Anne continues to expand her brand across the globe, joining the culinary team for Hawaiian Airlines in 2015 and debuting Sweetcatch Poke in NYC, in the fall of 2016.