CHEF SIYA WANG
Born and raised in Chongqing, China, Siya decided to shift into the culinary world after working in the finance world for six years. She honed her culinary skills at New York landmark, Le Bernardin (3 Michelin Stars), and currently works as an Events Chef at Vinegar Hill House (Michelin Bib Gourmand). Siya uses modern techniques to elevate the Chinese cuisine she grew up with while also retaining the traditional ingredients essential to every dish: comfort, warmth and a sense of belonging.
