Dan Hong

Dan Hong has made his mark in some of Australia’s most prestigious restaurants, including Tetsuya’s, Marque, and Bentley. His culinary journey began in the kitchen of his family’s Vietnamese restaurant chain, Thanh Binh, in Sydney. He went on to hone his skills at an elite list of Sydney establishments, including Longrain, Pello Restaurant, and Marque, where he completed his apprenticeship.

After qualifying, Dan joined the Tetsuya team as Chef de Partie and later became Sous Chef at Bentley Restaurant and Bar. Each of these restaurants held one, two, or three Sydney Morning Herald Good Food Chef Hats. In 2008, Dan was awarded the Josephine Pignolet Best Young Chef Award at the Sydney Morning Herald Good Food Guide Awards.

Dan has opened some of Sydney’s most exciting dining destinations and is now the Executive Chef of multiple Merivale restaurants across Sydney. His portfolio includes the modern Asian diner Ms. G’s, Sushi-E at Establishment, Queen Chow Enmore and Manly, Cantonese powerhouse Mr Wong, and the recently opened MuMu at Ivy, inspired by Southeast Asian street food.

Dan is also set to launch the second season of his cooking show “The Streets – Hong Kong” on SBS Food.