At just 21, Eric Chong won Master Chef Canada, a pivotal victory that launched him from a chemical engineering career to the culinary spotlight. Now a multi-restaurant owner, including the Asian-inspired R&D in Toronto, Chong’s journey is marked by determination, mentorship, and a unique blend of traditional and modern techniques. For Eric, the road hasn’t been easy, from contending with cultural expectations and initially facing skepticism as a young chef, to navigating the demands of running multiple restaurants. But as he tells it, every moment of hardship has been fuel for his dedication to the culinary arts.
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Pushing beyond expectations
Reflecting on his journey, Chong shares the surprising twists that took him from lab-bound ambitions to kitchen heights. Growing up in an Asian family, he was encouraged to pursue a stable career, initially working in chemical engineering after university. However, the path felt uninspiring. His love of cooking, fueled by childhood memories and time with family, ultimately led him to try out for Master Chef Canada. Despite his family’s initial doubts, Eric Chong’s victory opened doors. “Winning Master Chef was a transformative moment—it gave me the validation and opportunity to follow my passion,” Chong recalls.
Immediately after his win, Chong was offered the chance to train under Chef Alvin Leung, a Michelin-starred chef (who was also on the show as a judge) known for his innovative techniques. This leap led him to Hong Kong, where he trained intensively in Leung’s acclaimed restaurant, honing his skills in a fast-paced, high-pressure environment. “Working in a Michelin kitchen was a wake-up call. It showed me how much I had yet to learn,” he explains. His time in Asia was challenging but inspiring, motivating him to create unique, memorable dining experiences upon his return to Toronto.
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Running two restaurants has required Chong to evolve beyond his role as a chef to embrace business management. Transitioning from the creative to operational side of a restaurant is a hurdle many chefs face, and Chong admits the change hasn’t been simple. “People often don’t realize the layers of responsibility that come with being a business owner,” Chong says. “It’s not just about creating dishes; it’s about managing people, solving problems, and ensuring the restaurant operates smoothly.”
One of Chong’s central challenges is fostering a positive work environment, especially in an industry notorious for high turnover and intense hours. Drawing from his experience, he emphasizes the need for collaboration over command, noting, “I’ve learned that Gordon Ramsay-style yelling doesn’t work. In today’s industry, you need to build a team that wants to stay and grow with you.”
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Crafting dishes with personality and purpose
For Chong, each dish must not only taste exceptional but also reflect a story or cultural connection. At R&D, his Asian tapas menu combines traditional flavors with contemporary twists, inspired by his travels and childhood. His new tasting-menu restaurant, Akin, however, is where he sees the greatest opportunity to create something truly personal. “With a tasting menu, you can take guests on a journey,” he explains. One of his innovative creations includes a reinterpretation of kanji, complete with translucent crystal bread that evokes traditional Chinese congee.
With each restaurant, Chong aims to create experiences that challenge conventional dining in Toronto. Whether crafting custom-made plates or reinventing classic dishes, Chong’s focus remains on bringing creativity and quality to the table.
Balancing ambition with life’s demands
Despite his success, Chong reveals the emotional toll of his commitment to his restaurants. As a new father, he struggles with the guilt of missed family moments and the demands of the industry. But Chong uses this guilt as motivation, explaining, “It fuels me to make everything worthwhile, to ensure the sacrifices mean something.” He acknowledges that while the hospitality industry may not offer a conventional work-life balance, he finds support in his family and friends.
For Chong, every challenge is a step toward growth and recognition. With his fine-dining venture, he hopes to earn a coveted Michelin star—a goal he pursues with tireless passion. As he sees it, it’s not just about accolades but about leaving a lasting mark on the culinary world.
Crafting the future, one plate at a time
Eric Chong’s journey from a student of engineering to a Michelin-inspired chef underscores his resilience and vision. From overcoming cultural expectations to redefining fine dining in Toronto, he continues to shape his career with ingenuity and purpose. As he balances family, business, and ambition, Chong’s culinary path serves as an inspiring testament to the pursuit of dreams, one carefully crafted dish at a time.
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Gent’s Talk, episode 124, is presented by Angel’s Envy
The Gent’s Talk podcast is proudly presented by Angel’s Envy, Canada’s #1 super-premium bourbon. Season 9, episode 124 is now available to stream on all podcast platforms including, Youtube, Spotify, Apple iTunes/Podcasts, Goodpods, iHeartRadio, Audible, Amazon Music and Google Podcasts! Seasons 1-7 are on board Air Canada flights via the in-flight entertainment system, with limitations on select aircraft types. Please make sure to like, follow and subscribe. Your continued support throughout this journey is greatly appreciated
