Kevin Cates

Meet Kevin Cates of Teddy Wongs’ Co-Founder and Managing Partner. Kevin’s journey to this pivotal role is a fascinating tale of international experience, entrepreneurial spirit, and a passion for culinary excellence.After earning his MBA, Kevin embarked on a global financial odyssey, honing his skills at Phillip Morris in Belgium and Switzerland.

His journey then led him back to the United States, where he immersed himself in the family-owned tire business. In 2012, Kevin seized an entrepreneurial opportunity, purchasing a chain of stores in New Orleans, specializing in sourcing tires for Asian import cars, showcasing his diverse business acumen. 

Outside the world of finance, Kevin finds joy in tennis, travel, and wine. His journey from the financial hubs of Europe to the tire industry and ultimately, the culinary scene exemplifies his versatile skill set and unwavering commitment to excellence. Join him on this flavorful journey as Teddy Wongs brings a taste of authentic Chinese cuisine to the heart of Fort Worth.

Personal Experience

Benoit who was still a student at the La Rochelle Hotel School, was unknowingly passing by his future restaurant on this little road between the sea and the mountains which was to take him to Rome. A few years later, after working with great French chefs: Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin, he decided to open his own house. Attracted particularly by Spain, because of the language, and by Italy, from his origins, it is finally in Menton that he will be installed, at the Italian Border.

Early Years

Receptions, cocktail parties, private dinners, openings, weddings… Benoit will custom-design a unique menu for your event, in a decor created especially for the occasion by professionals.

Together with his team Benoit will make this a memorable occasion, whether in a private villa, on board a yacht or in an unusual setting.

Professional Skills

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Professional Careers

After honing his craft in a number of three-star restaurants, Benoit entered the world of luxury hotels, travelling the length and breadth of South East France, where he met Alain Ducasse. After heading up a family restaurant in Lyon, Benoit came to Paris to manage a small, yet hugely successful restaurant in the Latin quarter. It then that he was reunited with Ducasse, who in 2000 named him chef at Benoit and head of event catering for the hotel.

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