Kylie Kwong

Kylie Kwong is a prominent Australian chef, restaurateur, cookbook author, television presenter and television chef. Kwong believes that an individual should be supportive, sustainable and ethical to the human and natural environment with respect to food choices. Her celebrated restaurant, Billy Kwong, uses locally grown, organic and biodynamic produce, and was the first climate-friendly restaurant in New South Wales.

As a third-generation Chinese Australian, Kwong learned the fundamentals of Cantonese cooking from her mother's side. She undertook much of her apprenticeship at Neil Perry's Rockpool and Wockpool, and later at Restaurant Manfredi. Then from mid-1998 she headed the kitchens of two cafes in Sydney, bills and bills2. Inspired by the strong sense of individuality that made these places stand out from the crowd, Kwong began to dream about having her own restaurant one day and along came Billy Kwong. Billy Kwong closed in 2019, but its successor, cafeteria-style dining venue called Lucky Kwong, opened in 2021. A long-time supporter of the Slow Food movement and its aims, Kwong also runs a stall at Eveleigh Farmers' Market in Sydney and helps to nurture the next generation of cooks through the Stephanie Alexander Kitchen Garden Foundation. She has also developed a range of fair trade tableware in conjunction with Oxfam.

Kwong is the author of six books – "Kylie Kwong's Simple Chinese Cooking Class," "It Tastes Better," "My China," "Simple Chinese Cooking," "Heart and Soul" and "Recipes and Stories" – and presenter of three television series that have aired internationally.