Kylie Kwong AM
Chef, Author and TV Presenter
Kylie Kwong has become synonymous with modern Chinese cooking in Australia. As a third- generation Australian, she has drawn on her southern Chinese heritage to reinterpret Cantonese cuisine, combining uniquely Australian ingredients with traditional Chinese cooking methods and flavours. Kylie’s food highlights partnerships with the local community and collaborations with long- term suppliers and producers.
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Kylie Kwong is a renowned chef, author, and advocate celebrated for her pioneering Australian Chinese cuisine. As a chef, collaborator and creative, she uses food as a catalyst for positive social impact and cultural exchange. A third-generation Australian, she draws on her heritage, combining native Australian ingredients with Chinese cooking techniques and flavours to create an authentic and meaningful expression of traditional Australian Chinese cuisine.
Known for her cookbooks, television shows, and acclaimed former restaurants, Billy Kwong and Lucky Kwong, she was engaged by Powerhouse Parramatta in 2024, where she collaborates with Western Sydney’s multicultural communities through food and cultural programming in the lead-up to the museum’s 2026 opening.
In 2024, Kwong was also appointed as a Patron of Equality Australia and an Ambassador for DeadlyScience. In 2025, Kylie was invited by the American Academy in Rome as Guest Chef for their Rome Sustainable Food Project, recognising her ongoing commitment to sustainability and community-centred food practices.
