Chef Craig Wong is renowned for his unique blend of Jamaican-Chinese heritage and his culinary training in Michelin-starred establishments across France and Europe, including Alain Ducasse au Plaza Athénée and The Fat Duck.

Born and raised in Toronto, his diverse background is as intriguing as his cuisine.

Craig's culinary journey took flight in Lyon, France, where he mastered his craft at L’Institut Paul Bocuse. He returned to Toronto, where he launched Patois in 2014, a celebrated restaurant marrying Chinese family-style dining with vibrant Asian and Caribbean flavours. In 2025, he introduced AYLA, a modern Asian restaurant inspired by the golden age of Hong Kong cinema, combining bold, globally influenced flavours with an immersive design that celebrates storytelling.

Craig's international presence has grown with his role as Partner at Ting Irie, Dubai’s first Jamaican restaurant. Beyond the kitchen, he co-hosts the television series Cook Like A Chef, which broadcasts across Canada, the US, Singapore, and South America. Additionally, he serves as a judge on CTV’s Milk Masters, firmly establishing his position as a global tastemaker.

In 2023, he took a significant step in this journey with the opening of JunePlum—a space designed for community gatherings, pop-ups, and the sharing of his viral Jamaican patties with inventive ingredients like smoked brisket in oxtail gravy with bone marrow, as well as coconut crab rundown.

His innovative approach has led to exciting collaborations with brands like Nike, Toronto Raptors, and Adidas, who partnered on exclusive merchandise and limited-edition patties. Chef Craig has also extended his culinary influence internationally through collaborations with renowned restaurant groups in Hong Kong (Black Sheep, Liberty Exchange HK) and Singapore (Liberty Singapore)

With accolades such as the 2021 American Express Business Leadership Award, Toronto Life's Top 20 Restaurants, and Best Jerk Chicken in TO Competition, Craig's culinary journey is a testament to his ability to bridge culinary worlds and transcend borders through the power of food.

His work has been featured in Eater, Vogue, The New Yorker, Bon Appetit Magazine. His restaurants have been listed 3 times on Best New Restaurants by Toronto Life..