Thomas B. H. Wong

Chef Thomas B. H. Wong serves as a Professor of Culinary Arts at the Culinary Institute of America (CIA) at Greystone, mentoring students in the Associate of Occupational Studies (AOS) and accelerated culinary arts programs. With over 35 years of culinary experience in luxury hospitality, he has held executive chef positions at renowned Hawai'i establishments including Mauna Lani Bay Hotel, Hotel Hana, Waialae Country Club, and the historic Royal Hawaiian Hotel where he pioneered the "Flavors of Hawai'i" concept.

His educational journey began with a culinary degree from Kapiolani Community College, followed by studies at CIA in New York and a two-year apprenticeship at West Virginia's Greenbrier Hotel. Wong later returned to Kapiolani as a chef instructor before joining CIA's Greystone campus.

Wong's professional focus centers on Hawaiian cuisine, sustainable food systems, and luxury hospitality management. He champions island-sourced ingredients and purity of flavor, with additional expertise in culinary arts education and ice carving. His research interests extend to the integration of traditional Hawaiian cooking techniques with modern culinary practices and the development of sustainable supply chains for local produce.

As an educator, Wong has trained generations of culinarians through both foundational and advanced instruction. His industry recognition includes Certified Executive Chef (CEC) and Certified Hospitality Educator (CHE) credentials, along with appearances at the James Beard House and features on Food Network, CNN, NBC, and Discovery Channel's "Great Chefs of Hawai'i" series.