PROFESSIONAL EXPERIENCE
CHEF-OWNER / EXECUTIVE CHEF
Chef Patrick’s — Guerneville, California | Russian River Valley
Established Chef Patrick’s as an independent restaurant serving sophisticated California-French cuisine informed by French, Italian, California, Mediterranean, and Southeast Asian culinary traditions.
Expanded from leased evening restaurant operations at Pat’s Bar into a standalone restaurant after developing a local following and requiring a more appropriate upscale dining environment.
Directed restaurant menu creation, culinary execution, ingredient selection, food preparation, plating, quality standards, and guest dining experience.
Developed frequently changing menus that balanced fine-dining technique with approachable dishes and pricing for Russian River residents and destination visitors.
Prepared signature Porc Champignon featuring tender pork and mushroom-driven French pan-sauce technique.
Created Poulet de Onion Confit using classical poultry preparation and slowly caramelized onion flavors.
Executed Drunken Prawns through precision sautéing and a warm cognac finish.
Prepared Prawn and Seafood Risotto using classical Italian arborio-rice technique and fresh seafood.
Served herb-crusted lamb chops complemented by mint Bordelaise sauce.
Prepared filet mignon with Sonoma Merlot reduction, integrating local wine-country ingredients with classical French sauce technique.
Executed rare-seared ahi tuna paired with artichoke hearts and sun-dried tomatoes.
Prepared sautéed sturgeon and other seasonal seafood offerings with particular attention to temperature, texture, and freshness.
Produced classic crème brûlée and other European-influenced desserts suitable for adaptation into Asian-inspired dessert presentations.
Maintained an upscale but accessible dining experience through white-tablecloth presentation, personal guest interaction, and attentive service.
Leveraged Russian River and Sonoma County ingredients and wines to create a strong sense of place.
CHEF / RESTAURANT CO-OWNER
San Francisco Bay Area, California
Advanced through progressively responsible San Francisco kitchen positions to professional chef and restaurant co-owner.
Developed practical mastery of restaurant operations through years of hands-on production experience.
Managed culinary preparation, service execution, menu consistency, and restaurant-level food quality.
Built the operational and entrepreneurial foundation later used to establish Chef Patrick’s.
HOTEL CHEF / PROFESSIONAL CATERER
San Francisco, California
Developed professional culinary experience in San Francisco hotel and catering environments.
Strengthened French and Italian culinary technique while developing proficiency in classic California cuisine.
Executed food preparation requiring consistency, timing, presentation, and service discipline.
Adapted menus and preparation methods for different service environments, guest expectations, and event requirements.
Built experience applicable to resort dining, banquets, special events, VIP functions, and catered experiences.
PROPOSED SEVEN FEATHERS PAN-ASIAN MENU PORTFOLIO
CHINESE CUISINE
Develop Cantonese and Chinese-American dishes that leverage Chef Wong’s Chinese heritage, San Francisco Chinatown background, seafood expertise, and French sauce discipline.
Feature:
• Cantonese Ginger-Scallion Steamed Fish
• Black Pepper Beef Tenderloin
• Honey-Walnut Prawns
• Salt-and-Pepper Prawns or Calamari
• Char Siu BBQ Pork
• Crispy Orange Chicken
• Beef Chow Fun
• Seafood Fried Rice
• Garlic Chinese Broccoli
• Mushroom-Bok Choy Stir-Fry
• Wonton Soup
• Hot-and-Sour Soup
VIETNAMESE CUISINE
Draw upon Chef Wong’s upbringing in Vietnam and French-Vietnamese culinary intersection to create a distinctive Vietnamese menu rather than generic Asian fusion.
Feature:
• Phở Bò — aromatic beef noodle soup
• Phở Gà — chicken noodle soup
• Bún Bò Huế — spicy lemongrass beef noodle soup
• Bún Thịt Nướng — grilled pork vermicelli bowl
• Bò Lúc Lắc — shaking beef
• Cá Kho Tộ — caramelized braised fish
• Gà Sả — lemongrass chicken
• Tôm Nướng — grilled marinated prawns
• Gỏi Cuốn — fresh shrimp spring rolls
• Chả Giò — crispy Vietnamese egg rolls
• Bánh Mì with pork, chicken, or beef
• French-Vietnamese filet with peppercorn or wine reduction
JAPANESE CUISINE
Translate Chef Wong’s demonstrated expertise with rare-seared ahi, seafood, rice, ponzu-compatible flavors, and precision cooking into a focused Japanese-inspired casino menu.
Feature:
• Ponzu-Seared Ahi Tuna
• Miso-Glazed Salmon
• Teriyaki Beef Tenderloin
• Chicken Teriyaki
• Chicken Karaage
• Tempura Prawns and Vegetables
• Gyoza
• Shishito Peppers with Ponzu
• Garlic Fried Rice
• Udon Noodle Bowl
• Soba Noodle Salad
• Japanese Mushroom & Seafood Rice
THAI CUISINE
Extend Chef Wong’s Southeast Asian flavor vocabulary—lemongrass, ginger, herbs, seafood, chile, citrus, aromatics, and sweet-savory-acid balance—into a selective Thai offering.
Feature:
• Tom Yum Prawn Soup
• Tom Kha Gai
• Pad Thai with Prawns
• Pad See Ew
• Thai Basil Beef
• Green Curry Chicken
• Red Curry Duck
• Massaman Beef
• Lemongrass Prawns
• Thai Basil Seafood
• Green Papaya Salad
• Coconut Jasmine Rice
FILIPINO CUISINE
Build a Filipino comfort-food section suitable for casino dining, family dining, group travel, Asian tour groups, and banquet service.
Feature:
• Chicken or Pork Adobo
• Crispy Pork Belly / Lechon Kawali
• Beef Kare-Kare
• Beef Caldereta
• Pancit Canton
• Pancit Bihon
• Lumpia Shanghai
• Garlic Fried Rice
• Filipino BBQ Pork Skewers
• Sinigang Seafood or Pork
• Sisig
• Braised Beef and Vegetables
SIGNATURE PAN-ASIAN FUSION
Create dishes that differentiate Seven Feathers from a conventional Asian buffet by combining Chef Wong’s European technical foundation with Asian flavor architecture.
• Sonoma Merlot Black-Pepper Filet Mignon
• Cognac-Ginger Drunken Prawns
• Lemongrass Herb-Crusted Lamb Chops
• Miso-Mushroom Porc Champignon
• Ponzu Rare-Seared Ahi Tuna
• Vietnamese-French Beef Tenderloin
• Thai Basil Seafood Risotto
• Ginger-Scallion Sturgeon
• Five-Spice Duck Confit
• Lemongrass Chicken with Caramelized Onion Confit
• Asian Mushroom Risotto
• Red-Wine Braised Short Rib with Vietnamese Aromatics
ASIAN & FRENCH-ASIAN DESSERT PROGRAM
Leverage classical dessert technique to create recognizable desserts with Asian flavor profiles.
• Vietnamese Coffee Crème Brûlée
• Matcha Crème Brûlée
• Coconut-Pandan Crème Brûlée
• Mango Sticky Rice
• Ube Cheesecake
• Filipino Leche Flan
• Vietnamese Coffee Tiramisu
• Black Sesame Panna Cotta
• Matcha Tiramisu
• Coconut Panna Cotta with Tropical Fruit
• Mango-Passion Fruit Mousse
• Yuzu Cheesecake
• Lychee-Raspberry Sorbet
• Banana Spring Rolls with Coconut Ice Cream
• Five-Spice Chocolate Mousse