Ada Fong
Ada Fong
Ada Fong
Good ingredients, careful work and a curiosity for where food can go.
How I like to work.
How I like to work.
How I like to work.
Curious at the start. Organised through the middle. Careful with the finish.
01
Explore
Explore
02
Prepare
Prepare
03
Make
Make
04
Finish
Finish
/01
Start with the ingredients.
I like to understand the ingredients, the kitchen and what the food needs before deciding where to take it.
/01
Start with the ingredients.
I like to understand the ingredients, the kitchen and what the food needs before deciding where to take it.
/02
Good preparation makes a difference.
I like things organised and ready so the cooking and service can run smoothly.
/02
Good preparation makes a difference.
I like things organised and ready so the cooking and service can run smoothly.
/03
Cook, taste and adjust.
I enjoy the process of making food and refining it as everything comes together.
/03
Cook, taste and adjust.
I enjoy the process of making food and refining it as everything comes together.
/04
Care in the details.
A final taste, a few finishing touches and knowing when something is ready to serve.
/04
Care in the details.
A final taste, a few finishing touches and knowing when something is ready to serve.
/01
Start with the ingredients.
I like to understand the ingredients, the kitchen and what the food needs before deciding where to take it.
/02
Good preparation makes a difference.
I like things organised and ready so the cooking and service can run smoothly.
/03
Cook, taste and adjust.
I enjoy the process of making food and refining it as everything comes together.
/04
Care in the details.
A final taste, a few finishing touches and knowing when something is ready to serve.
Selected works
Selected works
Selected works
Fried Cornfritters with Pumpkin Puree, Toasted seeds and garlic dressing.
Cornfritters
Cornfritters
Fried Cornfritters with Pumpkin Puree, Toasted seeds and garlic dressing.
Cornfritters
Cornfritters
Fried Cornfritters with Pumpkin Puree, Toasted seeds and garlic dressing.
Slow cooked pork belly with brussel sprouts and cauliflower puree
Pork Belly
Pork Belly
Slow cooked pork belly with brussel sprouts and cauliflower puree
Pork Belly
Pork Belly
Slow cooked pork belly with brussel sprouts and cauliflower puree
Quinoa Salad with kalamata olives, feta cheese and french dressing.
Quinoa Salad
Quinoa Salad
Quinoa Salad with kalamata olives, feta cheese and french dressing.
Quinoa Salad
Quinoa Salad
Quinoa Salad with kalamata olives, feta cheese and french dressing.
Tandoori prawn skewers with homemade papadum crackers
Prawn Skewers
Prawn Skewers
Tandoori prawn skewers with homemade papadum crackers
Prawn Skewers
Prawn Skewers
Tandoori prawn skewers with homemade papadum crackers
ADA FONG
I've worked across baking, production and service in different kitchens. Each experience has taught me something new. I enjoy working with people, understanding how a kitchen runs and bringing care to the food I make. There's always something more to learn.
I've worked across baking, production and service in different kitchens. Each experience has taught me something new. I enjoy working with people, understanding how a kitchen runs and bringing care to the food I make. There's always something more to learn.
I've worked across baking, production and service in different kitchens. Each experience has taught me something new. I enjoy working with people, understanding how a kitchen runs and bringing care to the food I make. There's always something more to learn.
Learning by doing
Starting out
I started with the basics, learning the rhythm of a kitchen, preparing food and working as part of a team.
Learning by doing
Starting out
I started with the basics, learning the rhythm of a kitchen, preparing food and working as part of a team.
Learning by doing
Starting out
I started with the basics, learning the rhythm of a kitchen, preparing food and working as part of a team.
Getting comfortable in busy kitchens
BUILDING CONFIDENCE
As I took on more responsibility, I became more confident working across prep, service and different sections.
Getting comfortable in busy kitchens
BUILDING CONFIDENCE
As I took on more responsibility, I became more confident working across prep, service and different sections.
Getting comfortable in busy kitchens
BUILDING CONFIDENCE
As I took on more responsibility, I became more confident working across prep, service and different sections.
Finding the kind of work I enjoy
Discovering production
I found myself drawn to baking and batch production. I enjoy the care, detail and consistency they require.
Finding the kind of work I enjoy
Discovering production
I found myself drawn to baking and batch production. I enjoy the care, detail and consistency they require.
Finding the kind of work I enjoy
Discovering production
I found myself drawn to baking and batch production. I enjoy the care, detail and consistency they require.
Learning to lead without losing the craft
Taking responsibility
More senior roles taught me the importance of planning, communication and looking after the people around me.
Learning to lead without losing the craft
Taking responsibility
More senior roles taught me the importance of planning, communication and looking after the people around me.
Learning to lead without losing the craft
Taking responsibility
More senior roles taught me the importance of planning, communication and looking after the people around me.
Making space to keep learning
Still curious
There's always something new to learn. That's what keeps cooking interesting and helps me keep improving.
Making space to keep learning
Still curious
There's always something new to learn. That's what keeps cooking interesting and helps me keep improving.
Making space to keep learning
Still curious
There's always something new to learn. That's what keeps cooking interesting and helps me keep improving.
A few kitchens along the way.
A few kitchens along the way.
A few kitchens along the way.
Different kitchens, different challenges and plenty of lessons that have shaped how I work.
Things I keep coming back to
Things I keep coming back to
Baking · Pastry · Prep · Seasonal food · Teamwork
Baking · Pastry · Prep · Seasonal food · Teamwork
What I can help you with.
What I can help you with.
What I can help you with.
Every kitchen is different. I’m happiest helping where good prep, steady hands and a calm approach can make things easier.
Prep & Production
Batch work, mise en place, portioning and day-to-day production where consistency and organisation matter.
Baking & Pastry
Mapping flows, wireframes, and interaction patterns that make complex products feel simple, intuitive, and easy to use.
Kitchen & Service Support
Designing polished screens, responsive layouts, and scalable interface systems with a refined product aesthetic.
Short-Term Support
Creating realistic prototypes, design specs, and developer-ready systems that help teams build with confidence.
Prep & Production
Batch work, mise en place, portioning and day-to-day production where consistency and organisation matter.
Baking & Pastry
Mapping flows, wireframes, and interaction patterns that make complex products feel simple, intuitive, and easy to use.
Kitchen & Service Support
Designing polished screens, responsive layouts, and scalable interface systems with a refined product aesthetic.
Short-Term Support
Creating realistic prototypes, design specs, and developer-ready systems that help teams build with confidence.
Prep & Production
Batch work, mise en place, portioning and day-to-day production where consistency and organisation matter.
Baking & Pastry
Mapping flows, wireframes, and interaction patterns that make complex products feel simple, intuitive, and easy to use.
Kitchen & Service Support
Designing polished screens, responsive layouts, and scalable interface systems with a refined product aesthetic.
Short-Term Support
Creating realistic prototypes, design specs, and developer-ready systems that help teams build with confidence.
Things that keep me curious.
Things that keep me curious.
Things that keep me curious.
Food is always giving you something new to notice, learn or try.
Get in touch.
From preparation to service, I'm happy to discuss where my experience could be useful.
Get in touch.
From preparation to service, I'm happy to discuss where my experience could be useful.
Get in touch.
From preparation to service, I'm happy to discuss where my experience could be useful.
INDEPENDENT BUSINESS ON CHEF HARBOUR
Your relationship stays directly with the chef.
This is an independently operated chef business presented through Chef Harbour. Enquiries, pricing, agreements, payments and working relationships remain directly between you and the chef business.