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HKCEC’s stronger than ever team set to raise F&B service standard to new height

December 4, 2018 MICE No Comments Email Email

Hong Kong Convention and Exhibition Centre (Management) Limited (“HML”) proudly announces that with new joins and new structure, the 330-strong Food and Beverage team is ready to raise culinary and service standards at the Hong Kong Convention and Exhibition Centre (“HKCEC”) to new heights.  HML is the professional private management and operating company for the HKCEC, long recognised as Asia’s best.  During the year ending 30 June 2018, a total of over 2.4 million F&B patrons were catered for.  They included guests to restaurants, concession stands as well as 355 banqueting events, the largest of which served close to 4,000 guests.

After the appointment of Mr Paul Jeffrey Chandler as Director – Food & Beverage early 2017, HML added new positions and restructured the Division.

Mr Richie Li joined HML as Assistant Director – Food & Beverage in March 2018.  He assists Paul in overseeing Event Management, Catering Services, Stewarding and Restaurant Operations.  Under Richie’s leadership, Mr Dicky Lam was promoted to Senior Food & Beverage Manager – Restaurants in July 2018.  A new dedicated function accountable for food safety and hygiene has been created under Richie’s supervision with Ms Vincci Ho as Manager – Food Safety & Hygiene in July 2018.

The Western Kitchen was strengthened with Chef Bo Ip Sorensen’s promotion to Executive Chef – Western Kitchen and appointment of Chef Christopher Wong as Executive Sous Chef – Western Kitchen.  With increasing emphasis of desserts in banquet and restaurant menus, the pastry section head was upgraded to Executive Pastry Chef and Chef Ken Lee was appointed in May 2018.

“The creation of the new and upgraded positions and promotion of our high flyers reflects our commitment to delivering the best possible food and beverage services across all events, banquets and restaurants. With new inspiration and creativity and with long serving staff working together, the HML F&B Division are ready to advance further, set new benchmarks for the industry, and take HML’s customer dining experience to the next level,” said Paul Jeffrey Chandler, Director – Food & Beverage.

The new positions and appointments:

Richie Li, Assistant Director – Food & Beverage, has extensive experience in different types of food and beverage operations, and has impressive track records for building strong teams and achieving high goals. Prior to joining HML, he gained over 10 years of experience in both Disneyland Resorts in Shanghai and Hong Kong. Richie also worked for LSG Sky Chefs and Maxim’s Caterers Limited on senior management positions.

Dicky Lam, Senior Food & Beverage Manager – Restaurants,began his career in the food and beverage field in 1990 and has gained extensive experience in restaurant operation and management. Prior to joining HML in September 2014, Dicky carried the position of Restaurants Manager in Harbour Grand Kowloon Hotel where he oversaw the operation and staff training of 7 food & beverage outlets. He also served as the Restaurant Manager in Café Deco Bar previously.

Vincci Ko, Manager – Food Safety & Hygiene, has accumulated over 10 years of solid experience in implementing food safety and quality management systems to ensure the required food hygiene standards were complied with the regulations and procedures. Prior to joining HML, she established and oversaw the internal Food Safety Management System for Café de Coral Holdings Limited. She also served in other renowned organisations including Kowloon Shangri-La, Hong Kong, Sino Hotels, The Hong Kong Jockey Club and others.

Bo Sorensen, Executive Chef – Western Kitchen, has over 17 years of professional experience in mastering his culinary skills in contemporary and classic Western cuisine, also in Asian food preparations. Having worked for The Dorchester in London, Burj Al Arab Hotel in Dubai and Shangri-La Hotel, Sydney, he extended his skills of leading the culinary team and offering a new and innovative culinary experience. Chef Bo was the winner of Australian Hotel Association (TAA) Chef of the Year Sydney and Australia 2013.

Christopher Wong, Executive Sous Chef – Western Kitchen, has over 25 years of sound experience in culinary field including Western, Asian and Banquet cuisines. He has served for several signature hotels in Hong Kong including Grand Hyatt and Hyatt Regency in TST and Sha Tin, The Langham and Langham Place Hotel and Hotel Furama. He received various international awards including “International Culinary World Wide” in Australia with Sliver Award in 2011 and others. 

Ken Lee, Executive Pastry Chef, has gained over 27 years of experience in pastry and bakery fields, and worked for several reputable hotels, such as JW Marriott Hotel Hong Kong, Grand Hyatt Hong Kong and Harbour Grand Kowloon. Ken joint various international culinary competitions and returned with trophies, for example, silver in the 23rd annual IKA Culinary Olympics held in Erfurt, Germany in 2012 and gold in the Pattaya City Culinary Cup held in Thailand in 2013.

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