Owner and operator of three of West Virginia’s premier dining destinations, Chef Wong is dedicated to promoting economic development through the culinary arts. His culinary philosophy blends his Asian heritage with formal European culinary training. He is a frequent guest instructor/chef at major culinary academies and has been featured in national publications and television shows.
Robert D. Wong owns and operates three restaurants in West Virginia. His restaurants are considered to be some of the State’s premier dining destinations:
The Bridge Road Bistro - Charleston, WV
The Boathouse Bistro - Morgantown, WV
Rimfire Grille - Beckley, WV
Originally from San Francisco, California – Robert worked his way through some of the top hotels, restaurants and country clubs in the Bay Area. In 1985, Robert was accepted into The Culinary Apprenticeship Program at The Greenbrier Resort in White Sulphur Springs, West Virginia.
Chef Wong’s culinary philosophy is deeply rooted from his Asian heritage and upbringing in California to that of his formal European culinary training. Chef Wong works from a global palate that has a strong classic foundation with contemporary influences.
Robert worked at The Greenbrier Resort in several different positions and was named (the youngest) Executive Chef in 1994 and served as the head chef for five seasons. After leaving The Greenbrier, Robert started RW Hospitality where he managed the food and beverage operations for four years at Glade Springs Resort in Daniels, WV.
Other restaurant operations that Robert has developed and opened in West Virginia have been: Eli’s Tavern at Snowshoe Mountain, Robert’s at Glade Springs Resort (AAA – 4 Diamond Rated), The Lodge at Elk River (an Orvis endorsed Lodge), The Power Alley Grille at Appalachian Power Park and The Bistro Gourmet.
Robert strongly believes in supporting West Virginia business - from the local farmer to small cottage industry. Chef Wong was involved with the creation of the Collaborate for 21st Century Appalachia which is dedicated to promoting economic development through food. Robert also served as Chef Consultant to West Virginia Governor Joe Manchin.
Chef Wong’s involvement with education has given him the opportunity to be a guest instructor/chef at: West Virginia University, La Varenne at The Greenbrier, Cornell University, James Madison University, Culinary Institute of America, Johnson and Wales, San Francisco Community College, Viking Culinary Arts Center, Magnolia’s Culinary Academy, Kapiolani Community College and Mountain State University just to name a few.
Robert’s culinary accomplishments include being named as a participating chef “Salute to Southern Chefs,” Gourmet Magazine’s “Great American Chef’s at Halcyon,” Chef D Jour – featured chef on TV Food Network (4 shows), James Beard House – featured chef, ACF National Apprenticeship Committee Member, Evian Healthy Awards Finalist, and was featured on CNN “On the Plate.”
Chef Wong has been featured in national publications such as Gourmet Magazine, Southern Living Magazine, Conde Nast Travelers Magazine, The Washingtonian and USA Today, and has also been published in several books and regional articles.
Robert considers West Virginia home after 20 years in the Mountain State and has been married to his wife Sherri for 18 years. Robert and Sherri are also the proud parents of their two sons - Joe and Jeffrey.
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