Lee Anne Wong is an American chef and was one of the final contestants on the first season of Bravo’s reality show "Top Chef." She was the culinary producer for the next four seasons of "Top Chef," a blogger for the show and host of the webcast "Top Recipe: The Wong Way to Cook," where she demonstrated how to prepare various winning dishes invented by the program contestants.
Lee Anne began her college education at the Fashion Institute of Technology but transferred to the International Culinary Center in 2000. Later she became the executive chef of event operations at ICC, a position she maintained during the Top Chef competition. She can now be seen on the Cooking Channel’s Unique Eats as a commentator and has made guest appearances on Chopped and Next Iron Chef: Redemption. Lee Anne’s one-hour Food Crawl special recently debuted on the Cooking Channel, where she takes viewers on a noodle and dumpling crawl across New York City. She recently completed training in several Michelin-starred kaiseki kitchens while traveling across Japan and Kuala Lumpur.
In December 2013, Lee Anne made the giant move from New York City to Honolulu to open up Koko Head Cafe, an island-style brunch house. Her first cookbook, Dumplings All Day Wong, was published in August 2014.
Lee Ann Wong graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. The school and this graduate’s culinary education legacy live on at ICE, where you can explore your own future in food.
