Today we’d like to introduce you to Lee Anne Wong.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I think every chef’s career is peppered with challenges and struggles. We work in a high pressure performance driven industry and historically restaurant kitchens have not only produced some of the greatest meals in existence, but also a level of PTSD that every seasoned cook can relate to; sacrificing comforts the average person takes for granted, while pushing ourselves to please others.
I’ve had a career that truly spans almost 35 years now. My first job ever was at a local restaurant when I was 15, hosting, serving , AND cooking. I’ve had my share of ups and downs, including my restaurant Papa’aina burning down in the 2023 Lahaina fires.
The flipside of that is I’ve lived a life of adventure, traveling the world, cooking and eating and sharing, and making my way from New York all the way to Hawaii to find family and begin the next chapter of my life.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a New York chef, where I began my culinary career after turning in my sewing machine and paintbrushes. Having grown up focused on art, theater, and music, outside of my academics and sports, I wanted to be a fashion designer long before I ever thought about becoming a chef.
I attended Fashion Institute of Technology in NYC right after high school in 1995. I majored in Fashion Design and minored in fine arts. I served and bartended at a popular restaurant in Greenwich Village. Eventually I realized the fashion world was not for me and I attended the French Culinary Institute.
This career in food gave me the opportunity to still use my hands and the rest of my senses to create. I had so much to learn when I first began, and over the years what I have found the most satisfying is ideating a dish in my mind and turning it into reality, it speaks to the artist in me. Being able to share that with my employees and an audience is wildly fulfilling, passing on knowledge and feeding, creating memories for others.
What do you like and dislike about the city?
Minneapolis has an incredible and diverse food scene, a fantastic farmers market on the weekends, and plenty of art and open spaces that inspire.
I would be remiss to say anything negative about Minneapolis other than during the winter you’d better bundle up!!
Contact Info:
- Website: https://Kokoheadcafe.com
- Instagram: @leeannewong @kokoheadcafe @kokoheadcafetokyo
