Four Seasons Hotel Osaka

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Shang Palace (1 Michelin star), Kowloon Shangri-la, Hong Kong; Portas do Sol (Black Pearl 1 Diamond), Hotel Lisboa, Macau; Ming Court (2 Michelin stars), Langham Place Hotel, Hong Kong & Langham Place Hotel Xiamen, China

Birthplace

• Hong Kong

Languages Spoken

• Cantonese, Mandarin, English (basic)

With more than 30 years of experience in the world of Cantonese cooking, Raymond Wong Wai Man knows what’s what. “At Jiang Nan Chun, we showcase authentic Cantonese cuisine with a modern twist. Our hot dishes are elegant but not fussy, since they’re best had piping hot. Cold dishes are where our creativity really shines, and these can be photographed and enjoyed more at leisure,” he explains with a smile.

Raised in Hong Kong, Raymond grew up immersed in the flavours of Cantonese cuisine, thanks to his grandparents who came from Chaozhou — a city in the Canton province that holds an irreplaceable place in Chinese culinary tradition. Food formed the beating heart of family gatherings and celebrations, and young Raymond soon learned his way around a wok. As a teenager, he also loved watching Mister Ajikko, a Japanese anime series about a culinary prodigy that reinforced his love for cooking.

After graduating high school, a culinary career seemed like a practical choice. But what started out as “just a job” soon matured into a passion during his apprenticeship, with the guidance and support of the master chef who became his mentor (and father figure). “Not only did he show me the true meaning of being a chef but also taught me so much about being a leader,” he shares.

Equipped with a new-found enthusiasm, Raymond spent the next decade honing his craft at the Michelin-starred Ming Court, eventually working his way up to executive chef. He then solidified his reputation as executive Chinese chef at multiple well-regarded Cantonese restaurants in Hong Kong before setting sail for Macau, where he led the team at Portas do Sol, then rated a Black Pearl 1 Diamond Restaurant by Dianping. Returning to Hong Kong in 2022, he took charge of the Michelin-starred Shang Palace until his move to Four Seasons Hotel Osaka.

As a respected custodian of Cantonese cuisine, Raymond has proudly represented Hong Kong on the global stage. In 2011, at the invitation of the Honk Kong Tourism Board, he shared Chinese specialities at the Food & Wine Classic in Aspen, one of the premier epicurean events in the US. He also received a Gold Award and was named Champion in the Chinese Cuisines World Championship in 2015.

Now in Osaka, Raymond and his team are on a mission to make Jiang Nan Chun a must-do destination for gastronomes. Besides hosting international visitors, the restaurant is also the place for residents of western Japan to experience traditional Cantonese cuisine. Fine seasonal ingredients find their way onto the menu, along with several of Chef’s award-winning dishes.

Despite his passion for authentic flavours and recipes, Raymond remains committed to innovation: “The world is evolving so fast. We can’t shut ourselves in and become stagnant. I love to learn new things and incorporate them creatively into the dining journey. For example, our Peking Duck is made in show ovens placed within the dining room and is carved at the tableside, adding an exciting flair to a timeless dish.”

Raymond’s zest for exploration is evident to all who know him well. Every month, he visits a bookshop to pick up a new set of cookbooks, cuisine no bar. This is his favourite source of inspiration, a way of injecting joy and novelty into his lifelong relationship with cooking.

When he’s not in the kitchen, Raymond loves spending quality time with his family, including his young son. He also enjoys visiting Osaka’s vibrant markets: “one of the best places to connect with local life and explore the amazing food of this city.”