Chef Stanley Wong

Training and becoming a master in the Kitchen

The founder of Culinart, Chef Stanley, was brought up in Germany to a German mother and a Chinese father which reflects his Southeast Asian and Continental culinary style.

Eager to translate his enthusiasm for cooking and entertaining to a profession, Chef Stanley studied all aspects of five-star hospitality at a renowned Hotel School in Germany and during a three-year apprenticeship where he learned to master all stations of an expert kitchen.

Catering Service Hong Kong

Discovering Roots & Experience in Southeast Asia

To find his Chinese roots Chef Stanley’s eagerness let him emerge on a professional career journey of over 25 years spanning a series of select positions at award-winning hotels and restaurants and eventually leading him to Hong Kong’s famed Mandarin Oriental Hotel where he spent 5 years leading a team of over 120 chefs. He also opened three high-end restaurants in The Venetian Hotel in Macau as the Project and General Manager.

Catering Company Hong Kong

Experience in Europe, South Africa and America

During Chef Stanley’s journey, he had the opportunity to work at prestigious restaurant establishments such as the Waldhotel Friedrichsruhe in Germany, where the restaurant gained a second Michelin star during his tenure. He went on to work at the Hotel Kronenhof in St. Moritz in Switzerland and the Palace of The Lost City in South Africa, where he was an integral part in the inauguration luncheon of Nelson Mandela with over 2000 dignitaries from all over the world.

Chef Stanley Wong

Bringing things back to the roots

Chef Stanley has now settled back to his Chinese roots in Hong Kong and set up a catering company. He founded and operates Culinart, a high-end catering Hong Kong company and also runs a private kitchen in Wong Chuk Hang. He continues to specialise in creating contemporary Southeast Asian culinary experiences for events of all sizes in Hong Kong and across Southeast Asia.

Get in touch with us to discuss the event planning, catering and a customised menu for your upcoming event.


Chef Stanley Wong



Chef Stanley’s Southeast Asian and Continental culinary style is distinctively contemporary and reflects his upbringing in Germany to a German mother and Chinese father. Some highlights:
Executive Chef of award-winning hotels, restaurants and resorts, including Mandarin Oriental and Jean-Georges Vongerichten’s Spice Market in New York City
Achieved 3 stars with the New York Times
He opened three high-end restaurants in The Venetian Hotel in Macau as the Project and General Manager
In Hong Kong, he currently operates Culinart, a high-end catering and events company and a private kitchen in Wong Chuk Hang