Chef Craig Wong

Chef Craig Wong’s culinary practice is strongly influenced by his Caribbean and Chinese heritage, which spans several generations.

He invites to enjoy and share his specialities during the celebrations of Bwa Kayiman—Lakouzémi. In Haitian Creole, the word lakou is used to describe more than a physical piece of land or a small yard; it also refers to the locus where all important aspects of community take place. It is a home, a place of kinship

Chef Craig Wong, who sees his culinary practice as a form of self-discovery, has long been in dialogue with his Chinese grandmother. Through shared moments of cooking and storytelling, he has inherited memories of her community and place of origin—experiences that have become fundamental to his own sense of cultural belonging.

After graduating in culinary arts from the Institut Paul Bocuse in Lyon, Chef Wong honed his craft in several Michelin-starred kitchens, where he combined technical mastery with his people’s ancestral knowledge of resilience and endurance.

In keeping with the communal ethos at the heart of Bwa Kayiman – Lakouzémi, Chef Wong invited all visitors to gather in the HKW’s Lili Elbe Garden to listen to his family stories and the stories behind his signature dishes, such as Jerk Chicken Chow Mein, Popcorn Shrimp Fried Rice, Oxtail Mac n’ Cheese, JunePlum Patties, and the indispensable Rum Punch.

As part of Tongue and Throat Memories and Bwa Kayiman