房武宜(William Fong)印尼華僑，具30多年烹製東南亞菜餚經驗，對食材和香料運用深有心得。曾任職於香港酒店的香味屋餐廳、淺水灣香辣軒、金鐘廣場的 Spices、美心集團的Tigers及蘭桂坊的Bamboo等著名餐廳，歷任總廚，主理廚房運作、餐牌設計。1991 年曾應邀赴菲律賓，在半島酒店任顧問廚師，協助 Spices Restaurant 開業。
Chef William Fong’s originally Indonesian born Chinese. He has been cooking Southeast Asian Cuisine professionally for over 30 years. He is a chef with a rare understanding of ingredients and spices. He worked at the Spices Market in Hong Kong Hotel, the Spices at Repluse Bay, the Spices at Pacific Place, the Tigers Restaurant and the Bamboo Restaurant at Lan Kwai Fong as executive chef. In 1991, William has moved to Philippines, worked as consultant chef at the Spices Restaurant in Peninsula Manila Hotel.
William now stays in Hong Kong. He shares his time between teaching and as demonstration chef at public events. He has been cooking mentor in Home Management Centre, Towngas Cooking Centre, HKFTUSTSC, etc for over 20 years.