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HML Updates

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


  • HKCEC Food & Beverage Group Photo
  • Richie Li, Assistant Director – Food & Beverage of HML
  • Dicky Lam, Senior Food & Beverage Manager – Restaurants of HML
  • Vincci Ko, Manager – Food Safety & Hygiene of HML
  • Bo Sorensen, Executive Chef – Western Kitchen of HML
  • Christopher Wong, Executive Sous Chef – Western Kitchen of HML
  • Ken Lee, Executive Pastry Chef of HML

HKCEC's restaurants have long been recognised as among Hong Kong's very best. Now new leadership and a new structure are taking the 330-strong Food and Beverage team to even greater culinary heights. 

The team meets extraordinary demands, applying the highest standards of catering across vast numbers. During the year to 30 June 2018, HML's F&B team catered for more than 2.4 million people in restaurants, at concession stands, and at 355 banqueting events, the largest of which served nearly 4,000 guests.

Following Mr Paul Jeffrey Chandler's appointment as HML's Director – Food & Beverage in early 2017, Mr Richie Li joined HML as Assistant Director – Food & Beverage in March 2018. Mr Dicky Lam was promoted to Senior Food & Beverage Manager – Restaurants in July 2018, while a new dedicated function accountable for food safety and hygiene was created with Ms Vincci Ko 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 the increasing emphasis on 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.