Anthony Ho has a new role as Executive Chinese Chef to oversee the award-winning Chinese restaurant Zi Yat Heen and the Chinese banquet operations at the Hotel. With over 21 years of experience, he served as executive chef at a Michelin-starred Chinese restaurant in Shanghai before joining Four Seasons Hotel Macao.
Chef Ho started his career in Hong Kong and worked there for nine years before joining an international Chinese restaurant group in 2012. During his 12 years in Singapore and Shanghai, he accumulated many valuable experiences while enriching his cooking skills in the restaurants of both cities.
At Four Seasons Hotel Macao, Chef Ho aims to incorporate new elements into Macau’s Cantonese dining scene, combining advantages already present at Zi Yat Heen with his own ideas to showcase unique and surprising dishes. A team player, he will give great attention to team collaboration and service quality in his new role.
“Every detail is intertwined during a dining experience. A luxurious journey in Cantonese cuisine pays attention to every detail, from elegant table settings to personalized service. Gastronomic opulence isn’t just about the food, but also requires the efforts of all parties to create complete and unforgettable experiences for guests,” he said.
Upholding a cooking philosophy that never diverts from his original intention, Chef Ho has emphasised the essence of traditional Cantonese cuisine as the basis of his cooking. He has also experimented and innovated his cooking techniques, having created dishes in unique ways and highlighting diversity in culinary experimentation. His insistence on using the freshest ingredients available and his attention to guests' opinions are some of his success secrets. Interacting with each diner has also encouraged his creativity and inspiration.
Through his new position at Four Seasons Hotel Macao, Chef Ho will bring his passion and dynamic experience to delight gourmets in Macau with exquisite cooking skills and delicious offerings.
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