Chong Wan Khang, originally from Malaysia, graduated from the renown Shatec Culinary school of Singapore. He started his career working in the kitchens of luxury hotels such as the Regent Hotel and the Four Seasons.
Willing to explore new types of cuisine, he moved to London to perfection and broaden his skills. Upon his return to Singapore, his talent was noticed by Chef Roberto Galetti who brought his culinary techniques to the next level, making him an authentic Italian Chef. He joined Chef Roberto at Garibaldi in 2006, who trained him and also offered him a one month training in the delicious “Il Girasole” restaurant in the town of Simione, Italy.