GERRY FONG
Executive Chef
NC State Park Alumni Center Centennial Campus
Raleigh
Gerry Fong is a graduate of the Culinary Institute of America in
New York. He grew up in the restaurant business, working
alongside his parents in their three Chinese restaurants in
Laurinburg, NC.
Having apprenticed at the Ritz Carlton in Half Moon Bay, CA and
other fine establishments, Gerry settled in the New Bern area, where he worked in a variety of
settings including The Flame Catering Company and Persimmons Waterfront Restaurant.
He was voted one of the top 100 chefs in North Carolina in 2014 and was the North Carolina
Coastal regional winner of the statewide culinary competition, the Got To Be NC Competition
Dining Series in 2013. He became well known for his success as the last chef standing on Food
Network’s “Cutthroat Kitchen” in 2014, winning the event with a homemade key lime pie.
Today, Gerry is the executive chef at the State Club Restaurant at the Park Alumni Center at NC
State University. Gerry is well known for his exciting approach to culinary innovation and is leading
the kitchen team at the alumni center running the restaurant there in addition to catering for
business meetings, weddings and alumni social events.
“I came to the State Club to work with a fantastic group of chefs. They also use an abundance of
local products, which is important to me.” said Fong. “We are taking a fresh approach with familiar
products added to new concepts bring the highest level of exciting food to the NC State campus.”