Gerald Ong – Sous Chef, Chairman and Yip

Surrounded by a family of inspiring cooks and restaurateurs in Singapore, with heritage from both the Western and Asian worlds, Gerald Ong was exposed to a diverse food scene from an early age.

Determined to pursue his cooking, he convinced his parents to take a gap year from his prospective law studies to work in kitchens in Australia, moving over in 2014.
Ong was dedicated to mastering his culinary techniques in Sydney, undertaking studies in Business and Restaurant management at the renowned Le Cordon Bleu. He gained invaluable kitchen experience with stints at Porteño, Automata and Chester White.

Gerald Ong is a strong supporter of the slow food movement and local producers. Today, he works as Sous Chef at Chairman and Yip in Canberra, where he is dedicated to utilizing local ingredients, highlighting local farmers – believing this is the core of perfect cooking.

Gerald Ong, a Josephine Pignolet Young Chef finalist for 2020 will be guided by award-winning chef Ben Willis among a host of young inspiring chefs at the
this year’s Young Chefs Dinner as part of Canberra Good Food Month.