About Chef Ryan Wong
Chef Ryan’s culinary journey began at just five years old, cooking beside his grandmother and absorbing the traditions of Japanese cuisine that would inspire his future. With a Chinese–Japanese heritage, he naturally gravitated toward Asian flavors, eventually honing his skills and passion into a profession. He holds a Bachelor’s degree in Culinary Arts and Food Service Management from Johnson & Wales University in Denver, where he developed a strong foundation rooted in discipline and creativity. Sushi and Japanese dishes remain his specialty, infused with the personal and cultural influences that make his cooking uniquely his own. Since joining Fleming’s in 2017 as a line cook at the Rancho Cucamonga location, Chef Ryan has risen through the ranks—advancing to Sous Chef and eventually becoming Chef Partner in both Fresno and later Santa Clara. His leadership style blends professionalism with family-oriented values, promoting a supportive kitchen environment anchored in respect, teamwork, and high standards. Ryan is driven by the desire to "surprise and delight" Guests—crafting unforgettable moments whether it’s someone’s first or fiftieth visit. From family meals with his team to perfecting the USDA Prime Bone-In Ribeye with Diablo Shrimp, his commitment to excellence is unwavering. Outside the kitchen, he finds joy in world travel and coastal fishing—passions that mirror his love for exploration and balance. Through the Chef’s Signature Series, Chef Ryan continues to elevate each dining experience with consistency, heart, and bold flavor.
