Chef Victor Bongo is a talented African-Canadian chef who first gained his reputation by challenging culinary traditions and incorporating ethnic flavours into his dishes. He launched his culinary career in Vancouver kitchens, at the likes of Marriott Pinnacle Hotel, the Four Seasons Hotel Vancouver, Bacchus Restaurant in the Wedgewood Hotel and aboard Holland America Cruise Lines.
Chef Bongo’s adventurous menu landed him “Chef of the Year” recognition in the Yukon Territories four years in a row (2008-2011) as well as a 2008 Gold Medal from the CCFC. In 2010, he was nominated to the “Top Ten Best Chefs” by the Canadian Chefs’ Congress. His first book, The Excellence of Chef Victor Bongo, was published in 2009 and he is a member of the Canadian Culinary Federation and the World Association of Chefs’ Societies.