Alex Ung is a San Diego–based personal chef whose work sits at the intersection of refined technique, intentional nutrition, and deeply personal hospitality.
With roots spanning Australia, New Zealand, Malaysia, and California, Alex’s cooking reflects a globally informed palate shaped by travel, culture, and a lifelong respect for quality ingredients. His approach is grounded in simplicity done exceptionally well - thoughtful flavors, precise execution, and meals that feel both nourishing and indulgent.
Alex is known for crafting menus that are as functional as they are elevated, tailoring each week to the individual needs, dietary requirements, and rhythms of his clients’ lives. Every dish is designed with care, using fresh, seasonal produce sourced from local farmers and markets whenever possible.
Georgie Boy is more than a name, it is a tribute.
It honors George Town in Penang, Malaysia, where Alex’s family roots trace back, and George Diacos, a close friend and mentor who helped shape Alex’s transition from passion to profession. The name reflects the philosophy behind the food: heritage-driven, quietly confident, and made with purpose.
At its core, Alex’s work is about trust—being invited into someone’s kitchen, their routine, and their week. This service is intentionally personal, intentionally limited, and built for those who value quality, care, and craft.