Johnson Wong
Alumni Success Story

Chef Johnson began his career venture following his culinary studies at Le Cordon Bleu Sydney. This led to a journey of cookery experiences in the kitchens of leading Michelin Starred and at the World Best Restaurants in several countries around the world, including Australia, Dubai, China, Denmark and France. Johnson returned to Malaysia at the helm of Macalister Mansion, Penang. At present day, with years of culinary adventures under his belt, his journey had led to a delicious highlights, where "Gēn" is born and became his brainchild.

Through shear hard work and research we believe Chef Johnson Wong was eventually recognised and his restaurant Gēn was placed in the top 100 spot  of the Asia's Best 50 list this year.  He was happy to share with us his journey and his road to success and what will keep him going in this Pendamic.

• How do you feel when you find out that your restaurant is being voted into the 51-100 list of the Asia's 50 Best Restaurant 2021?
  

  We feel excited to be part of the list representing this country regionally with the other two great Malaysia restaurants; Dewakan and Nadodi. The most important to me would be giving the recognition to the team to have them realize the possibilities of progress and self-improvement in this industry, even after this pandemic.

• Who inspired you to become a chef?
  

  Actually none. From the beginning, I thought of trying things out. Later then I found myself gradually in love with this job.

• Tell us about your amazing restaurant/workplace.
  

  Gēn is a modern Malaysian cuisine restaurant; a place where Malaysia’s quality local produce is fused with passion and culture.

• What advice would you give those planning to enter the food industry? Is owning your own restaurant (Gen) different from what you imagined it to be?
  

  Work hard and learn as much as you can. I wouldn’t say it is different. We have to allowed ourselves to adapt to different situations over times. Eventually, there will be a time to the answers.

• How was your business impacted by the pandemic?
  

  We have tried many solutions to encounter to which some of it, I wouldn’t imagined of doing so. But as we have gone through so much, there’s no point on looking back.

• What are your long-term aspirations?
  

  We will take a step back by giving more thoughts, developments and progression to our cuisine. Furthermore, place more focus on the ingredients, seasonality, and tributes to our local natures. Additionally, waiting for the right time to pursue further in finding a permanent perfect home for Gēn 根. Be patient with passion!

• What was the best thing about studying at Le Cordon Bleu?
  

  Building up the fundamental and momentum before laying a solid foundation. Helping others to discover a career to keep them innovative and enthusiastic.

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We, as the cooks, we are the souls to what we put on the plates.
- Johnson Wong (Gēn根, Penang)