New chef de cuisine at Seafire Steakhouse & Bar

Wong began his culinary career at the age of 15 in Scotland

Raymond Wong.
Raymond Wong.

Raymond Wong has been appointed as the new chef de cuisine at Atlantis, The Palm's Seafire Steakhouse & Bar.

Wong began his culinary career at the age of 15 in his father’s chain of Chinese restaurants in Edinburgh, Scotland.

Wong’s first official title was demi chef de partie at the award-winning Santini Restaurant in Edinburgh’s five-star Sheraton Grand Hotel & Spa.

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After seven years at the property, Wong moved up the ranks to sous chef, managing banqueting and fine dining experiences, before moving to Dubai where he joined the team at MJ’s Steakhouse, located in Madinat Jumeirah’s Al Qasr Hotel.

Here he was responsible for a team of 12 with more than 200 guests visiting each day. Wong was also responsible for catering at some of Dubai’s largest sporting events - The Dubai World Cup and DP World Tour.

Prior to joining Seafire Steakhouse & Bar, Wong was chef de duisine at Feast in the Sheraton Grand Dubai.

Atlantis, The Palm senior VP of F&B Mark Patten said: “Chef Wong has immense passion for food as well as a highly experienced background that make him the perfect fit to head up Seafire Steakhouse & Bar.”

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