Sous Chef Roberts and Chef Hsu
Le Colonial Executive Chef

Chef Ronald Wing Wee Hsu started cooking at the age of 10 in his parents’ Chinese restaurant in Atlanta, Georgia. He attended Le Cordon Bleu in Sydney, Australia, focusing on Asian fusion and French cuisine. After graduating he worked as the chef de cuisine at Dish in Atlanta before moving to New York City. For eight years Chef Hsu worked his way up the ranks in the kitchen at Le Bernardin, eventually becoming Senior Sous Chef. At the same time, he acted as a consultant chef for Eric Ripert Consulting. In 2010, Hsu won the Ferdinand Metz Culinary Challenge, which awarded him the chance to study traditional cuisines throughout Asia. In 2011 he was named one of Zagat’s inaugural “30 Under 30” up-and-coming chefs.