Chef Dalton Fong

Dalton Fong
With an extensive 15 years of culinary experience under his belt, the bubbly Chef Dalton helms the kitchen as Head Chef of La Strada today. From the tender age of 10, his fervent love for cooking was unmistakable as he entered the industrial kitchen shortly after graduating from the Principle of Professional Cooking course by the Education Foundation of the National Restaurant Association, USA, in 1998.

Wasting no time in getting his first taste of the F&B industry, he began his life-long culinary journey in 1998 as Chef De Partie at Grand Plaza Parkroyal Singapore. During his three years there, he familiarized himself with Singaporean, Peranakan, Thai and Japanese cuisine – even making his mark as 1st Runner Up in the SPHC Plaza Annual Regional Chef Competition in 2000 and Best Employee of the Month in the same year.

2009 saw his return to the Les Amis Group, where he led the Bistro Du Vin kitchen as an Executive Chef. Enriched by his yearly trips to France, he likes to bring home the sights and tastes of his adventures to help develop bold flavor profiles to his cooking style.
Ever the fiend of hands-on experiences, Chef explains that it is these trips that push him to take liberties and inspiration from the soul and tradition of food to elevate them in taste. Pairing his experiences with his keen acumen for customer satisfaction, Chef Dalton became La Strada’s Executive Chef in the summer of 2015. Unafraid to exercise progression and propriety, he reimagines flavor profiles without compromising the dignity of Italian cuisine.

La Strada

Event Information:
The Flavours of Piedmont and Valle d’Aosta with the wines of Castello di Querceto