After more than two decades of delighting Australian diners, culinary icon Kylie Kwong has announced that she is closing the doors to her restaurant, Lucky Kwong, and ending her career as a restaurateur.
Kwong, a trailblazing chef, author, and TV presenter, has been celebrated for her elevated take on classic Chinese food. Her unique incorporation of native Australian ingredients has cemented her status as one of the most respected names in the industry.
A Career Spanning Over Three Decades
“I’ve been running my own restaurants—Billy Kwong and Lucky Kwong—for 24 years and cooking professionally for over 30 years,” Kwong told Australian Story. “I just feel like it’s the right time. “I have given this piece of my life everything I can give it.”
Kwong expressed mixed emotions about her decision. “There is sadness around this decision, of course, because it’s three decades of my life. “But I also feel excited because another door is opening, as only it does when we close one door.”
The last day of service at her inner-Sydney eatery, Lucky Kwong, is scheduled for June 26. Kwong looks forward to a break before moving on to the next phase of her career, which involves using food as a catalyst for positive social impact and cultural exchange.
A New Chapter: Focus on Social Impact
Kwong plans to build on her philosophy that food is a connecting force. At 55, she hopes to further her relationships with social enterprises and charity organizations focused on First Nations and multicultural communities.
“For the past few decades, I’ve been directing the narrative because it’s been my story,” Kwong said. “And what I’m really excited about with this next phase is that I’ll now have the time and energy to amplify other people’s stories.””I’ll still be very connected to the food industry, but in a different way.”
A pioneering force in Australian cuisine
Kwong’s culinary journey began under chef Neil Perry at his signature restaurants, Rockpool and Wokpool, in the 1990s. She became one of Australia’s first female chefs to rise to national prominence when she opened the acclaimed restaurant Billy Kwong alongside the late Bill Granger in 2000.
Kwong’s celebrity chef status was cemented with a series of TV cooking programs and cookbooks. In 2005, she began cooking with organic and sustainable produce. Several years later, she championed native Australian ingredients, with dishes like stir-fried warrigal greens and saltbush cakes becoming menu staples.
After 19 years in operation, Billy Kwong was closed in 2019. Two years later, Kwong opened the smaller eatery Lucky Kwong, named in honor of her stillborn son, in 2012 with her long-term partner, Nell.
Looking to the Future
“I’ve spent the last three or four decades of my working life going from one project to the next,” said Kwong, who was appointed a member of the Order of Australia in 2023. “This time I’m doing it differently. And I guess what I’m focusing on now is just really making this ending of this era really special, because it is.”
Kwong joins a number of high-profile industry figures recently hanging up their restaurateur hats, with rising rents and the cost of living being blamed for the closure of other established eateries.
As Kylie Kwong steps away from the restaurant business, she leaves behind a legacy of culinary innovation and a commitment to using food as a force for good. Her future endeavors promise to continue making a positive impact on the community.
The Information is Taken from Gold Coast Bulletin and Australian Broadcasting Corporation
