10 things you need to know about Toronto Chef Winlai Wong

Interview with Chef Winlai Wong 

I am excited that I had a chance to interview Chef Winlai Wong who is currently the Executive Chef of The Badminton and Racquet Club of Toronto. During the interview, Chef Wong was open and personable, and we connected right away! I was impressed by her love and passion for all things food, her ambitions, as well as her contribution and impact she has made in the industry. 

I have had the privilege of tasting Chef Wong’s delicious food in previous years at a prestigious charity event called “Eat to the Beat”; an event that Chef Wong has been participating for the past 22 years. More details about the ‘must-attend’ event below. 

Quick Bio 

Chef Winlai Wong is an experienced Executive Chef with a demonstrated history of working in the food industry and skilled in hotel management, food and beverage, catering, and executed restaurant openings. As the Executive Chef of The Badminton and Racquet Club of Toronto, she is responsible for oversight of all aspects of the club’s food operations including three restaurants, four banquets and conference areas, a seasonal patio as well as catering and grab-and-go food products.

Eat to the Beat

Eat to Beat is the only event in Canada that exclusively features the talent of 60 female chefs. The funds raised at the event will help the Canadian Cancer Society continue to provide breast cancer information, support services and programs. Get ready for an evening of delicious food, many beverage options, entertainment, a silent auction and other ways to contribute to the charity.

The 2019 ‘Eat To The Beat’ is happening Tues. Oct. 22nd, 2019 from 7 pm to 10 pm at Toronto’s iconic Roy Thompson Hall (Click here for more info and tickets).

10 THINGS YOU NEED TO KNOW ABOUT TORONTO CHEF WINLAI WONG 

The beginnings…

1. When did you first discover you enjoyed cooking? Who is your cooking inspiration?  

My father has been my inspiration! He was a MasterChef specializing in Chinese Banquets, owned a restaurant, and went to Culinary School in China. I was fortunate my entire life to have authentic, traditional, fabulous food which gave me a strong and well-trained palate. As long as I can remember, I have always had amazing dishes at home. Our meals would depend on what the freshest ingredients were available at the market and what fish was swimming in the tank that day. 

2. What was your cooking experience before working at The Badminton and Racquet Club of Toronto, and how long have you worked here? 

I went to culinary school at Stratford Chef School and learned Classical French Cuisine. I worked as an Executive Chef at several fine dining, high volume restaurants and was also the Terminal Executive Chef at Toronto’s Pearson International Airport, where I had to open and oversee 11 full-service restaurants, 1 production kitchen, 300 employees and opened all these restaurants within one year. There was a lot of responsibilities within this role including providing leadership to staff members including Restaurant Managers and Sous Chefs.

I have worked at The Badminton and Racquet Club of Toronto for the past 4 years. We are a members-only private athletic and social club in midtown Toronto that has been around since 1924 offering its members a boutique club experience.

As a single mother of two, the Badminton and Racquet Club has supported me in having a work-life balance which has always been a goal of mine.

3. Did you always want to become a chef?  

Not at first, my dad owned a restaurant called “Great Wall Restaurant” which was located on Spadina Ave., and growing up, I would mainly see him at the restaurant, and wasn’t sure this was the lifestyle of choice for me.  But I truly love food, so I quickly realized that if I’m happy and passionate about the culinary world, that it would be worth the investment and haven’t regretted my decision yet.

4. Do you want your kids to become chefs?

It’s definitely their choice.  My older daughter is currently working with me at the Club as a dishwasher and learning the cooking techniques.  We will see what develops. It will be up to them to decide on their passion and career choice.

Getting personal 

5. I heard you have attended cooking school in Hong Kong and is classically trained in Chinese banquet. Do you incorporate Chinese flavours into dishes at the club? Do you cook Chinese food often at home? 

Yes, I love Chinese food and I’m passionate about Asian ingredients. With a membership that is diverse with a very sophisticated palate, I’ve introduced many of these flavours and have expanded the current offering providing a broader culinary journey.

My girls and I wanted to pay homage to my dad. Every Sunday, we have a tribute and dedicate our evening to a “Noodle Night”. My dad cooked incredible Chinese soups and put lots of love into it, with the best ingredients like dried scallops and a strong flavourful bone broth to make the base.

6. With several responsibilities within the Badminton and Racquet Club, what do you do to keep your energy levels up?

I feel it’s important to take care of yourself.  I make sure to have some “me time” by doing Pilates at Body-Harmonics. After a workout, it always makes me feel refreshed.

7. What does your typical eating day consist of…?

I try to change my meal choice daily – below is a typical schedule:

Breakfast: Drink a bottle of water 

Lunch: Salad with seasonal greens and a choice of protein/grains 

Dinner: I will try and sample food items from our menu to ensure consistency and quality which is key to a successful restaurant.

At home: I will always have a soup base in the freezer and dried noodles are my staple. My freezer is normally stocked with healthy food options.

8. What is your favourite comfort dish to make at home? 

Noodles and soup! 

Contributing to an important charity event

9. You will be preparing Tuna Crudo with Grapefruit, Caper and Togarashi for this year’s ‘Eat to the Beat’.  For those new to eating tuna Crudo, how would you describe this dish? 

Crudo is the Italian word for “raw”. This dish is light, refreshing, and flavourful and is also featured on the menu at The Badminton and Racquet Club of Toronto.

10. Thank you for being part of ‘Eat to the Beat’ for 22 years!  What draws you to participate each year? Why do you think it is important for others to support ‘Eat to the Beat’?  

I’ve been involved with Eat to the Beat since it’s early years and it’s become an annual tradition.  I love to support this charity event that showcases only female chefs and also brings awareness to a worthy cause.  We all seem to be connected to someone who has battled Cancer and it gives me an opportunity to give back.

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Hope you enjoyed the interview! Chef Wong is truly inspiring.

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Other interviews

Do check out my interviews with Chef Vanessa Yeung, Chef Nuit Regular, and TV Personality and blogger Mijune Pak.