We love to cook for you. We choose the best local ingredients – farm-fresh vegetables, Ocean Wise seafood, hormone-free meats – and cook them with care. Our culinary roots are from grandma’s Chinese cooking, but we’re crafting a style that’s all our own.
Fresh Local Organic
Andrew Wong owner
The restaurant and hospitality industry is an integral part of Andrew’s heritage. His grandfather, Wong Wam-Fung, was the owner of the lotus hotel and his father was a dining room waiter at the legendary Trader Vic’s. Andrew got an early start on his restaurant career starting at the age of 15. By 20 he was working three jobs while attending the hospitality management program at Dubrulle Culinary School. Upon graduation, Andrew and a friend opened his first restaurant venture. His next project, Wild Rice was born in 2001 – ironically, next door to The Lotus Hotel founded by his grandfather. Always a believer in using local ingredients to create Wild Rice’s unique cuisine, Andrew has gone on to strengthen his commitment to supporting local and sustainable food as a charter member of both the OceanWise and Green Table.
Dante Ramos chef
From a young age, Dante learned the art of pastry-making from his mother who owns and operates Gelyn’s Bake Shop in Winnipeg. Moving to the Vancouver to pursue a career as an electrician, Dante wound up in kitchens, and he has never looked back. After working at Gotham, Stone Grill, Sheraton and Starlight Casinos, he now calls Wild Rice home. Dante brings years of experience running kitchens and managing dining rooms, but most importantly a love for food from many cultures.