Ong, Alexander (credit Dina Yuen).jpg

Alexander Ong is a consultant at Chef Alex Ong, LLC. Alex was born and raised in Malaysia and apprenticed at the Shangri La Hotel in Kuala Lumpur for four years before coming to the United States. Recruited by the Ritz Carlton Buckhead in Atlanta, he has traveled throughout the U.S. working on assignments for the company. In 1995, he moved to San Francisco, where he worked with the chef Jeremiah Tower at Stars for three years. Although he was trained in classical French cooking, Alex decided to return to his Asian roots and opened Le Colonial’s kitchen and then Xanadu in Berkeley, where in 2000 he was named Rising Star Chef by the San Francisco Chronicle. In 2001, he became chef and managing partner of Betelnut Pejiu Wu in San Francisco. Under his leadership, Betelnut was awarded three stars by the San Francisco Chronicle and was of the Chronicle’s Top 100 restaurants since 2001, as well as a Michelin Guide’s Bib Gourmand recipient since 2007. Alex has been a guest blogger for the Chronicle’s food section and has worked with notable organizations such as Kikkoman USA, California Raisin Marketing Board, Niman Ranch, Chefs Feed, Visa, The James Beard Foundation, and Google. His recipes have been featured in various food magazines, such as 7X7, San Francisco Magazine, and Sunset. He has also been mentioned in notable cookbooks, such as The Seventh Daughter by Cecilia Chiang and Inside the California Food Revolution by Joyce Goldstein. Alex is a member of The Culinary Institute of America’s Asian Cuisines Advisory Council. Currently, he is consulting with various universities, corporate dining, tech start-ups, and national chain restaurants while plotting to take over the world, one noodle bowl at a time. (San Francisco, CA)