Personalities

Arnold Eric Wong

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Chef - E&O Asian Kitchen

Arnold Eric Wong has been leading a revolution in Asian flavors, combinations, and cooking techniques on the San Francisco dining scene for almost two decades.

It was while Arnold was pursuing a formal training at the California Culinary Academy that he was first invited to start his professional career as the opening pastry chef at Silk’s in The Mandarin Oriental Hotel. Subsequent positions at acclaimed restaurants including Masa's and Cafe Kati provided Arnold with valuable experience and recognition as a serious rising talent in the Bay Area. Arnold went on to open his first restaurant, EOS Restaurant and Wine Bar in San Francisco’s Cole Valley, which won instant notoriety from local, national, and international press for its unique East-meets-West culinary vision. Touted as one of five "Rising Star Chef's of the Year under 30" by the San Francisco Chronicle, Arnold continued to hone his culinary chops until 2000 when he opened Bacar - the most anticipated and distinctive restaurant to open in San Francisco in years. Bacar won Arnold his second 3 star rating from the Chronicle.

Now, as executive chef of E&O Trading Company, Arnold has been focusing on rejuvenating E&O’s culinary program with his take on modern Asian cuisine. “The opportunities for E&O are endless,” says Wong. “We have only scratched the surface of Asian food’s potential here in the U.S. The menu changes seasonally but always reflects Arnold’s vision for contemporary Asian cuisine and his commitment to excellence that has earned him national and international acclaim including effusive praise from Gourmet, the San Francisco Chronicle, Wine Spectator, Food and Wine, The Financial Times, The New York Times, USA Today, and inclusion on countless “Best Of” lists.