Johnson Wong

Johnson Wong is a Malaysian chef and the Founder of Gēn 根 in Penang, a restaurant dedicated to exploring and celebrating Malaysian ingredients and flavours. After graduating from Le Cordon Bleu Sydney, Johnson spent years travelling the world, honing his craft in some of the finest kitchens, including Michelin-starred restaurants and establishments listed in the World’s 50 Best Restaurants. Driven by a passion for his roots, he returned to Malaysia and established Gēn 根, developing a culinary style that honours local ingredients and traditional techniques while presenting them in a contemporary way.

Johnson Wong adalah chef asal Malaysia dan pendiri Gēn 根 di Penang, restoran yang menonjolkan bahan dan cita rasa khas Malaysia. Setelah lulus dari Le Cordon Bleu Sydney, ia bekerja di berbagai restoran ternama dunia, termasuk restoran berbintang Michelin dan yang masuk daftar World’s 50 Best Restaurants. Karena ingin kembali ke akar budayanya, Johnson pulang ke Malaysia dan mendirikan Gēn 根. Ia mengembangkan gaya memasak yang menggunakan bahan lokal dan teknik tradisional, namun disajikan dengan sentuhan modern.