Frankie Wong, a graduate of the Hong Kong International Culinary Institute, has forged an exceptional culinary path through his passion for gastronomy and innovative creativity. Beginning as an assistant chef in hotel kitchens, he later channeled his entrepreneurial drive into launching a dessert shop before mastering French techniques at Michelin one- and two-starred restaurants. Today, as Head Chef of Ankôma, Frankie artfully blends his entrepreneurial experience with refined French fine dining expertise which earned him the MICHELIN Guide Hong Kong & Macau 2025 Young Chef Award, solidifying his status as a rising star in the industry. At thirty, he stands at the forefront of culinary innovation. We anticipate his future creations with confidence, knowing his journey will blaze ever brighter.
Mastery meets ingenuity, Hardship tastes like delight
At fifteen, Frankie Wong embraced diverse interests, from sports, design to cooking, each pursued with insatiable curiosity. Yet after secondary school, he realised that true excellence demands specialization. Choosing to build on his passions, Frankie embraced culinary arts. He saw dining not merely as taste, but as a multisensory symphony – a visual spectacle, an emotional dialogue, and an art form that stirs the soul. This philosophy inspired him to enroll in the Diploma in International Culinary Arts at the Hong Kong International Culinary Institute, where he resolved to fuse his twin loves of cooking and design into transcendent dining experience. Thus began his gastronomy odyssey.
During the two-year diploma programme, the theoretical knowledge provided him with a solid foundation. The culinary institute also offered invaluable hands-on experience in smoked food preparation, allowing him to personally smoke salmon, which further enriched his skills and understanding. The curriculum extended well beyond hot kitchen training, encompassing latte art, tableware choreography, and hospitality etiquette. Students even simulated entrepreneurship, redesigning functional kitchen spaces down to stove placement and ventilation systems which was a meticulous process that taught Frankie a vital lesson – a true chef must master every operational detail, not just the art of cooking. Outside the classroom, his internship at the institute’s training restaurant exposed him to Western, Indian, and Japanese culinary traditions. Collaborating with chefs from diverse cultures planted the seeds for his later Franco-Japanese fusion style of cooking. The learning journey wasn’t without its bitter struggles, but like aged sake, what started as sharp acidity matured into a deep, lingering sweetness, demonstrating that every hardship ultimately brings its own reward.
Culinary Artistry, Dedicated to “The Best”
Fresh out of the institute, Frankie landed his first role in a five-star hotel kitchen. As a novice, he wasn’t even permitted near the stove and could only spent his days preparing ingredients for senior chefs. His perseverance paid off when he earned the right to "command the flames," taking on the responsibility of cooking eggs for the buffet station. This role required precision heat control, an understanding of the diverse egg preferences of international guests, and strong guest interaction skills to elevate the restaurant's reputation. Though he excelled, the repetitive nature of the assembly-line in the central kitchen clashed with his aspirations. He decided to take a chance and launch a dessert shop with friends in Guangzhou. Although the venture struggled, the experience taught him that life's fullness, much like great cuisine, lies in balancing sweet triumphs with sour setbacks. Returning to Hong Kong, young and fearless, he refined his craft at Michelin one- and two-starred restaurants. There, he encountered a revelatory leadership style. Unlike the traditional mindset of “teaching apprentices starves the master”, these chefs openly shared knowledge to uplift the industry. This philosophy is now baked into Frankie's own culinary ethos.
Several years ago, Frankie’s talent caught the attention of his employer, who invited him to lead Ankôma as Head Chef. This career milestone enabled him to fully explore his Franco-Japanese fusion philosophy. The "koma" in Ankôma means "the best" in Japanese, and true to its name, Frankie and his team strive for perfection. They employ the finest ingredients and techniques to create exceptional dishes. This unwavering commitment earned him the MICHELIN Guide Hong Kong & Macau 2025 Young Chef Award at the age of thirty. He views this award as both a testament to his team's dedication and a motivator to surpass diners' expectations, inspiring him to pursue bolder innovations and uncover more culinary surprises. He mentioned that it is rare for local chefs in Hong Kong to receive accolades in Western cuisine, as these honors are typically awarded to foreign chefs. Frankie aspires to represent Hong Kong and elevate its recognition on the global stage. More importantly, he is committed to leading by example, mentoring his team generously and promoting work-life balance to draw more people into the profession. His goal is to revive Hong Kong’s reputation as a “Gourmet Paradise" and enhance the standing of "Hong Kong Western cuisine" on the international stage. Through flavorful and exquisite dishes, he aims to earn recognition and praise from diners worldwide.
Eight Flavors of Life, Infinite Aftertaste
Frankie envisions a vibrant and flourishing culinary industry, encouraging young talents to embrace the profession. He fully acknowledges the sacrifices involved, such as working tirelessly over stoves while others celebrate during festive seasons, with emotions as complex as the flavors he creates. Yet a single glimpse of a diner’s delight rekindles his passion, overshadowing all exhaustion. To aspiring chefs, he imparts this wisdom: experience and skills matter, but stagnation is the true enemy. Keep your passion flowing like fresh water - never stagnant, never complacent. Those who believe “the finest dish is yet to come” will unlock life’s elusive ninth flavor, transforming every kitchen shift into an exploration filled with surprises.
