The Four Seasons Hotel Shenzhen embarks on a new chapter of culinary excellence with the appointment of William Ong as Executive Chef. Chef Ong, with over two decades of experience at Asia’s most distinguished luxury venues, brings a disciplined methodology and unwavering attention to detail to his role, honed during his tenure as an officer in the Singapore Infantry. This meticulousness has been a cornerstone of his career, shaping his culinary creations across Thailand, Vietnam, and China, including stints at The Mandarin Oriental Singapore and most recently at Shangri-La Qiantan, Shanghai.
Chef Ong’s culinary style is deeply rooted in traditional Asian and Southeast Asian flavors, influenced by his childhood experiences and the diverse cultures he has encountered during his extensive travels. He has a passion for using herbs and spices to create bold, distinctive taste experiences that often introduce diners to novel and unexpected flavors. His military background has instilled in him a precision in every step of his culinary process, from choosing ingredients to the final presentation. This meticulousness not only enhances his dishes but also drives his team to achieve greater culinary heights.
Chef Ong’s illustrious career has included creating dishes for dignitaries such as former Australian Prime Minister Kevin Rudd and former US President Barack Obama. He shares his passion for mentoring chefs and looks forward to delivering impeccably crafted dishes steeped in a rich palette of local and global influences at Four Seasons Hotel Shenzhen.
Beyond the kitchen, Chef Ong is an enthusiast of life’s simple joys. He values family time, enjoys the friendly competition of soccer, and draws culinary inspiration from his running sessions. This blend of family, sport, and personal reflection fuels his creativity in his new role at the Four Seasons Hotel Shenzhen, where he promises to elevate the culinary scene to new heights.
