BRAVO John Wong Globe’s Synergistic Chef

by Darla Hoffman

Chef John Wong chose to bring his mastery in culinary arts to Globe, where crossroads welcome people from all over the state. By introducing eclectic cuisine, Wong adds a new dimension to a city built on pride.

A third-generation Chinese Canadian, Wong was born in Ontario, Canada. While growing up on a potato farm there, he learned early the value of fresh, local foods. What’s more, his parents had restaurants, so cooking was a part of his life at a young age. After studying math in college, General Electric (G.E.) hired him to do mathematical modeling, predictions, and forecasting in Phoenix, Arizona. He enjoyed his career with G.E. and graciously shares how they paid for his Green Card and MBA at Arizona State University. Although there are some parallels between math and food, i.e., a meticulous mind, ultimately, he was drawn back to food. “Now I’m more hands-on and social, and there is a human factor, whereas before, my best friend was a computer screen,” reflects Wong.

After leaving G.E., Wong took about 18 months to travel the world, refining his cooking skills and immersing himself in different cultures. He honed his craft in numerous countries, including Thailand, Vietnam, Japan, Spain, and Portugal. In time, he opened his first restaurant in Melbourne, Australia, and his second in Mesa,