Chef Robert D. Wong

Restaurant Owner / Chef
Food and Beverage Consultant

Current Accomplishments

• Owner / Chef: The Bridge Road Bistro
• Executive Chef: OSO Sweet Onions
• Exclusive Caterer for Charleston Tennis Club
• Hospitality, Restaurant and Culinary Consultant

 

 

Career Highlights

• Greenbrier Culinary Apprentice – 1986 Graduate
• Executive Chef: The Greenbrier Resort
• VP of F/B Operations: Glade Spring Resort
• Buyer / Sous Chef: United Airlines 
• Restaurant Concepts:
• Eli’s Tavern
• Maxwell’s Sports Bar and Grille
• Power Alley Grille
• The Lodge at Elk River (Orvis endorsed Lodge)
• Bistro Gourmet
• The Boathouse Bistro

Accomplishments and Awards

• Voted as Charleston’s Best Fine Dining Restaurant (Bridge Road Bistro)
• Wine Spectator Award of Excellence (Bridge Road Bistro)
• Featured Chef “Salute to Southern Chefs” (4 years)  
• “Great American Chef’s at Halcyon” by Gourmet Magazine
• Featured Chef “Chef d Jour” TV Food Network – 4 shows
• Featured in National Publications
• Gourmet Magazine
• Conde Nast Travelers Magazine
• Southern Living Magazine
• The Washingtonian
• Restaurant Business Magazine
• USA Today
• Nation’s Restaurant News
• Chef’s Magazine
• The South: Beautiful Cookbook
• Top Secrets of resort and Hotel Chefs
• James Beard Guest Chef
• Host Chef: James Beard Annual Awards Reception  
• ACF National Apprenticeship Committee Member

Guest Chef Instructor / Speaker

• La Varenne at The Greenbrier – White Sulphur Springs, WV
• Cornell University – Ithaca, NY
• James Madison University – Harrisonburg, VA
• West Virginia University – Morgantown, WV
• Kapiolani Community College – Honolulu, HI
• Culinary Institute of America - Hyde Park, NY
• Johnson and Wales University – Charleston, SC
• Viking Culinary Arts Center – Memphis, TN
• Magnolia’s Culinary Academy – Charleston, SC

Culinary Philosophy

• Raised and worked in California and formally trained at The Greenbrier, my style of cuisine as classically rooted with global and contemporary influences while supporting local farmers, regional producers and our community.

--Chef Robert D. Wong