Chef Wing was first introduced to cooking as a kid on the island of Palawan in the Philippines, where he and his mother would make arroz caldo to sell to their community in order to make ends meet. He moved to the US in 2013 and found a job as a prep cook, which reignited his passion for cooking. Wing proceeded to work at esteemed DC eateries Bibiana and Cusbah, before taking the Chef de Cuisine position at Erik Bruner-Yang's acclaimed eaterie, Maketto (Michelin Bib Gourmand). He currently runs Balangay, a pop-up in DC, which showcases his unique expression of Filipino heritage through food.
