Graduated from The University of New South Wales, Australia, Mr. Wong worked as professional civil engineer in his early career. In 2006, he joined LHGroup, a top F&B enterprise in Hong Kong, now operating famous brands including The Banqueting House, Xia Mian Guan (Shanghai Cuisine), MouMouClub (ShabuShabu & Sukiyaki Restaurant) and Gyu-kaku (Japanese Yakiniku Restaurant).
Mr. Simon Wong has just been awarded the Hong Kong Ten Outstanding Young Persons 2011. He is also the youngest leader in the catering industry, being the chairman of the Institution of Dining Art. Mr. Wong is working closely with VTC to set up a full-time college, named VTC-Tao Miao Institute, which is expected to start operation in 2012. Mr. Wong always use his engineering background to help the catering industry be more technologically advance and more environmental friendly by introducing ways to reduce food waste, supporting the recycling of cooking oil to make bio-diesel and using energy saving kitchen equipments. He also wholeheartedly supports the new trend of “No Shark Fin Wedding Banquet”. He worked closely with WWF(HK) and leaded LHGroup to become the first Chinese restaurant group to provide sustainable seafood wedding menu in Hong Kong.
Mr. Wong is committee members in various government bodies including Minimum Wage Commission and Liquor Licensing Board.