Justin Chong serves as the culinary design manager for Cathay Pacific. As a chef turned culinary designer, Chong uses creative flair with operational insight to craft dining experiences in the air that linger with travelers long after they disembark.

He trained in Michelin-starred environments across France, Australia and Japan. He stepped away from operations and began his path as a chef instructor at a respected culinary academy, then later transitioned back into managing premium airline lounge kitchens.

Chong channels his global experience into designing immersive culinary experiences fusing storytelling, sustainability and sensory impact.

© Cathay Pacific

WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?

Instant noodles, hands down. They are quick, comforting and surprisingly diverse; every country has its own twist, and I love exploring flavor profiles from different regions. Whether a fiery Korean broth or a rich Southeast Asian coconut base, there is something deeply satisfying about the simplicity and variety. On the other side, I avoid artificial truffle oil or flavorings. It is often used to signal luxury, but I find it overwhelms rather than complements the natural flavors of a dish.

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?

I would create a menu that reflects my global culinary journey, with influences from France, Japan, Southeast Asia, Hong Kong, Singapore and Australia. Each dish built on classical technique, layered with a single cultural accent to spark conversation
and connection.

This menu reflects my culinary journey: a starter, with a Japanese base and Singaporean influence, of lobster tartare with yuzu gelée, Thai basil oil and crispy shallots; a soup, with a French base and Australian influence, of roasted cauliflower velouté with native lemon myrtle and brown butter croutons; a main course, with a French base and SEA influence, of sous-vide duck breast with tamarind jus, pickled daikon and fermented garlic purée; a dessert, with a Japanese base and Hong Kong influence, of black sesame panna cotta with milk tea caramel and almond tuile.

WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
A two-course dinner I planned for my parents right after completing my first cooking practical class in culinary school. I was eager, ambitious … and wildly unprepared. The starter was a ginger carrot soup I accidentally burned. The main course was an overcooked steak with lumpy mashed potatoes and undercooked broccoli drenched in garlic butter. It was a disaster — but a memorable one! My parents told me it was a satisfying meal, but we all knew the truth.

That experience did not discourage me but pushed me to do better, and it marked the beginning of my journey toward precision and purpose in the kitchen.

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?

Singapore prawn noodles: It is humble hawker fare, unassuming at first glance but layered with incredible complexity. The broth alone demands precision and patience, and every component must be perfectly balanced. That is how I approach food and design: thoughtful, rooted in tradition and elevated through technique. I believe in creating experiences that feel familiar yet refined, where every element has purpose and nothing is accidental.

WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?

Overly stylized plating that prioritizes visual drama over flavor. Food should connect emotionally, not just photograph well. I believe in dishes that are thoughtful, delicious and memorable — not just Instagrammable. What is the point if you only remember how it looked but have no recollection of how it tasted?