OUR FAMILY STORY

How the Wong Family came to Canada

In December 1969, my Aunt Sally, the eldest of the five Wong siblings, left Hong Kong to pursue university studies in Hawaii. Two years later, she returned home for a surprise Christmas visit. When her brother Steven hadn’t come to see her, she asked, “What would it take for you to visit me?” He replied, “Come to my party and be my bartender.”

Steven was catering a large private event, and Sally agreed to help. That night, she met Max, an Australian man married to a woman from the Okanagan. The couple immediately connected with Sally and stayed in touch visiting her again in Hawaii the following year and attending her graduation.

That unexpected connection became the foundation of a life changing journey. Through Max’s encouragement and generosity, Sally visited the Okanagan and Vancouver. This single act of kindness led to her immigration to Canada and eventually, she helped bring over her parents and each of her siblings from Hong Kong, one by one.

In May 1973, Max and his wife returned to Hawaii for Aunt Sally’s graduation. As she prepared to help her younger sister Susan settle before returning to Hong Kong, Max encouraged her to visit his in-laws in the Okanagan. Sally hesitated. She had no money and needed to find work. Max simply asked, “How much?” and handed her a cheque to cover the flight. That act of generosity changed everything.

During her visit, Sally discovered old friends in Vancouver, including a former classmate, Annie. Encouraged to stay, she spoke with Annie’s boss, a lawyer, who offered her a job on the spot. “If no one hires you, I will,” he said.

That moment gave her the confidence to take a leap. Sally immigrated to Vancouver in May 1974, and Susan followed later that year. It was the beginning of our family’s new life in Canada made possible by kindness, friendship, and courage.

My father, Stanley, the youngest of the Wong siblings, had just finished school when Sally, now a Canadian resident, sponsored my grandparents and him under a law that allowed parents to bring unmarried children under 21. They arrived in Vancouver in the fall of 1975. Sadly, my grandfather passed away the year before I was born, and I never had the chance to meet him.

By 1976, Sally had moved to Calgary and worked for a cabinet maker. When the eldest brother, Sunny, showed interest in immigrating, her employer offered him a job. A seasoned sailor with global experience, Sunny passed the required skills test in Hong Kong and settled in Vancouver in 1977.

The last to immigrate was Steven, the same brother whose party sparked it all. With the help of Sally and her lawyer friend, a proposal was drafted for Steven to open a canteen in Canada. The idea was backed by local businesses, and the immigration officer in Hong Kong, a friend of Steven’s, approved it. Though the canteen never opened, Steven and his family moved to Calgary in the early '80s and started Gondola Pizza, a new chapter for the Wong family.

Family of Chefs

I come from a proud family of chefs. My father, Stanley, is the youngest of eight Wong siblings, including three step-siblings who remained in China and whom I’ve never met. Among the siblings, Uncle Sunny, fourth eldest also pursued a culinary path.

Both my dad and Uncle Sunny graduated from VVI (now VCC), two years apart. They worked side by side in various restaurants and care homes, eventually branching out across B.C. and Alberta. Uncle Sunny’s journey took him from 100 Mile House to Red Deer, St Michael's Nursing home, and Vancouver Marine Drive area, where he opened Yummy Food Garden, named by his children. He later worked as a chef in casinos until retirement.

In 1997, when an opportunity arose in Red Deer inside Best Western, the whole family relocated to support Uncle Sunny. He later partnered with Uncle Steven to open Pizza 98, a passion project inspired by months of learning and testing recipes in local pizzerias. He worked at 10- pizzerias to learn the craft. Though the venture was short-lived, it reflected the determination and deep-rooted love for food that runs in our family.

Uncle Sunny’s final restaurant venture was in the small French-speaking town of Fahler, Alberta. It was a challenging experience that lasted only a few months—my dad even flew out to help when staffing became difficult. After several heartfelt attempts at entrepreneurship, Uncle Sunny transitioned to working as a chef in casinos, where he stayed until retirement.

Uncle Steven built a successful catering business in Hong Kong before immigrating. Grandma often shared stories of how he served police officers, bankers, and government staff. At family gatherings, his lobster and prawn fruit salad was my favourite. He proudly showed me photos from his catering days, he carried his passion for food with quiet pride.

Aunt Sally worked in hotels while studying in Hawaii. Her husband, an Italian home chef, filled their home with the comforting aroma of pasta, spaghetti alla carbonara was my cousin’s childhood favourite.

My father, Stanley, began his culinary career as a busboy at Denny’s. When they trained him as a cook, he found his path and enrolled at VVI (now VCC), graduating in 1978. After Denny’s refused a raise and extra kitchen support, he moved on to the Hyatt and later cooked at iconic spots like the Top of Vancouver Revolving Restaurant, St. Michael's Sands Motor Inn, Stanley Park Teahouse, and Chatterbox. He once recalled a customer walking into the kitchen demanding to meet the chef only to tip him $20 and buy beers for the whole team. Eventually, my dad shifted to hospital kitchens, working at George Derby, St. Paul’s, and finally settling at Vancouver General Hospital, where he continued cooking with care and purpose. He also owned his own restaurant in North Vancouver.

By day, my father worked in professional kitchens; by night, he ran his own restaurant in North Vancouver Green Jade with the help of my stepmom, who also had her own restaurant, Dai Sam Yuen, in Toronto. Even while managing their business, my dad still made time to support Uncle Sunny’s ventures.

My stepdad owned a French bistro on Granville Street and was the home chef throughout my childhood. My mom, a dedicated nurse juggling multiple jobs, always found time to prepare comforting Chinese soups and traditional Cantonese meals. On weekends, I’d often be at my grandma’s, learning recipes and cultural traditions she’s the one who got me to love durian and traditional homemade Cantonese dishes which I still cook today.

Continuing the family legacy, my husband has worked in the culinary industry for over 20 years, specializing in Japanese cuisine with training across Seoul, Japan, California, and Vancouver. He’s since expanded into prestigious golf clubs, catering, embracing new cuisines and continuing our shared passion for food.

My Story

I always dreamed of becoming a fashion designer, but the road to get here took many unexpected turns. I started working at 16 and explored roles in healthcare, administration, and accounting, earning a degree in Psychology from UBC and progressing through the CGA program. I was an optometrist, physiotherapist, and ophthalmologist receptionist at one point a dental assistant even before I graduated University. But I never stopped nurturing my creative side. I studied fine arts in the evenings and completed a diploma in makeup artistry at Blanche Macdonald, and fine arts and interior design certificates and BCIT and beyond always holding onto the dream of one day creating my fashion show and collections, my first would eventually take place in Hong Kong.

In 2009, I moved to Guangzhou and Hong Kong to study fashion, Chinese painting, and Mandarin, while also working at the Canadian Consulate. At 29, I finally saved enough to attend fashion school in Hong Kong.

Entrepreneurship has always been in my blood. Before founding Chef & Co Canada, I ran three businesses: floral design for weddings, a retail kiosk for wedding goods, and a kids' and women's fashion label called Bubbles Made in Korea. I hosted pop-ups and sold globally online, all while traveling to source unique fabrics and build supplier relationships.

It was during these travels and countless meals at Michelin-starred restaurants across 14+ countries that I saw something missing back home. Vancouver’s hospitality uniforms lacked individuality, branding, and style. Chefs were caring for guests, but no one was designing for them.

During my travels, I was deeply inspired by the level of care and attention given to guests in Michelin-starred restaurants. Every detail from the moment you step into the restaurant, from the food and service to the plates and furniture to the branding and uniform design reflected the identity and values of each establishment. In contrast, I noticed that in Vancouver, most restaurants relied on generic linen services, resulting in identical aprons and little distinction between teams.

I knew this could be better.

Chefs dedicate their lives to serving others, yet few people consider their comfort, style, or identity in the workplace. I wanted to change that to bring the same level of hospitality and thoughtfulness back to those who give so much to their communities.

I began designing custom aprons for a few respected chefs. One introduction led to another, and today, my work continues to grow through word of mouth and the trust of those I design for.

That’s when I created Chef & Co Canada, a brand built to serve those who serve others, blending fashion design with culinary purpose.

My Service to You

You’ll find my aprons in restaurants across the city and around the world, each one worn by someone who values comfort, craftsmanship, and individuality. I design with intention: blending style, function, and durability for the long hours spent in the kitchen. Beyond restaurants, I also create collections for private chefs, food trucks, cafés, hotels, farmers markets, and more because hospitality lives in many forms.

When I started Chef & Co Canada, I chose not to launch with a website. I wanted to build real connections with chefs, owners, and teams. I wanted to listen, learn, and tailor every piece to each client’s story, needs, and vision. Anyone can sell aprons online but not everyone can offer a stylist’s eye, a designer’s touch, and a truly personal approach.

Whether you’re looking for classic simplicity or avant-garde expression, I offer both. My elevated classic aprons are customized to your height and needs. I offer 3 standard sizing for in stock collections and custom sizing for custom orders. My heart lives in innovation pushing design boundaries, exploring new forms, and bringing artistry into everyday workwear. I treat each apron as a canvas, with the goal of redefining what uniforms can look and feel like in this industry.

Many chefs and restaurateurs have shared that they’re ready for a change that uniforms should reflect the identity of their team, their food, and their values. I couldn’t agree more. What we wear speaks volumes. It’s not just about looking professional, it’s about feeling seen.

My website now offers a curated selection of designs, like a gallery of my work. Not everything is online, because I still value the one-on-one connections I’ve built from day one. You’re always welcome to message me directly to discuss styles, custom orders, or ideas.

Design is more than aesthetics, it is about innovation, evolution, and purpose. It means creating thoughtful solutions that respond to changing needs, embrace new technologies, and break boundaries. Whether in product development, architecture, or fashion, great design is dynamic. It solves today's problems while anticipating tomorrow's possibilities, shaping not just function but culture.

For me fashion design, especially in the form of aprons, is a deeply personal expression. Each piece I create blends art, utility, and identity. When you wear on of my designs, you're not just wearing a uniform, you're telling a story. Your story. It becomes part of your branding, your kitchen, your presence.

Every apron begins with a balance: comfort, function, and durability, never compromising on practicality. As this small business has grown, so too has my vision. These aprons have evolved alongside the incredible chefs, bakers, baristas, and creatives who wear my designs.

Through fabric, texture, and thoughtful details, I hope to bring you not only a uniform that fits your daily rhythm, but also a sense of joy, confidence, and individuality. My goal is to keep designing with purpose so that every time you tie one on, it feels like it was made just for you.

Thank you for supporting a designer-led brand that puts chefs and makers first. I look forward to designing with you.

With gratitude,