b  i  o  g  r  a  p  h  y

Arnold Eric Wong was born and raised in San Francisco's "Haight-Ashbury". Grew up the youngest of five in a family retail store that has become a 40 year old tradition. So needless to say that he has been surrounded by food all his life. Self taught, then began cooking for the public from the families modest in store delicatessen. While aspiring to be an architect, a kitchen accident prevented him from his studies and gave him the chance to reevaluate what his focus should be on. That turned out to be food! His first break at cooking was in 1987 with the then about to open "Silk's" at The Mandarin Oriental Hotel. There he was hired to make breads and pastries. During his time at Silk's he also took on formal training at the California Culinary Academy. Later he went on to a stint at the prestigious Masa's. The next year brought him to Cafe Kati, another newly opened restaurant in lower Pacific Heights. There he was the sous chef in this piquant 60 seat restaurant, that has splashed favorable articles both locally and national. All during this time Arnold has been devoted to his families business that has had its ups and downs along with the economy. So, in 1994 began a small wholesale baking company that made pastries for cafes around the bay area. Now, together with his brother Richard Wong, they operate their retail store "The Ashbury Market", and the baking company "Skones". Today Arnold's latest and most challenging venture is EOS Restaurant And Wine Bar. What was concieved from the simple private intimate wine dinners that were orchestrated monthly by both Debbie Zachareas (EOS and Ashbury Market's wine manager/buyer) and Arnold, to a successful 70 seat corner restaurant and 25 seat wine bar. Touted as one of five "Chef's of the Year" by The San Francisco Chronicle. Here is where Arnold is making his first solo splash into the restaurant scene.


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