The Venetian's Chef Simon To and Ken Wong Honored by Exclusive Culinary Society
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The Venetian's Chef Simon To and Ken Wong Honored by Exclusive Culinary Society
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Category: Asia Pacific
This is a press release selected by our editorial committee and published online for free on 2006-06-30
In recognition of their outstanding contributions and accomplishments in the hospitality industry, especially at The Venetian's exclusive Paiza Club, Chef Simon To and Ken Wong were inducted into Les Amis d'Escoffier Society of China. Known for their professionalism and excellent reputation within the Asian and American Hospitality field, the Society selected Chef To as Honorary Chairman for his achievement in the culinary arts and Ken Wong as Honorary Chairman for his outstanding service in hospitality.
In a ceremony held at the Four Seasons Hotel Hong Kong on June 21, 2006, Mr. Pascal Escoffier, chairman of the Escoffier Foundation; Sir Henry Schielein, Founder and Chairman; Johnny Yuen, Chairman Asia Pacific and Dr. Christian Rassinoux, Chairman USA, Chef To and Ken Wong were presented with The Society's Commandeur Membership Medal.
"The Paiza Club was established as an exclusive retreat for our most discerning customers, regardless of which Las Vegas Sands property they visit. Chef To and Ken Wong have contributed to this ideal with superior service and cuisine," stated William P. Weidner, president and COO of Las Vegas Sands Corp., parent company of The Venetian Resort Hotel Casino. "Congratulations to both, they have set exemplary standards and deserve the accolades bestowed by their peers. We look forward to many more great years together."
The Paiza Club is an exclusive Las Vegas Sands Corp. brand currently operating at The Venetian in Las Vegas and the Sands Macao. The Paiza Club will be featured at Las Vegas Sands newest resorts -- The Palazzo, The Venetian Macao and The Marina Bay Sands(TM) upon their opening. Membership to Paiza is select, and by invitation only, offering the world's elite the ultimate in luxury and indulgence.
Chef Simon To, a Paiza Club chef since its inception in 2004, has 35 years of experience cooking Asian cuisine. Originally from Hong Kong, he specializes in Canton and Szechwan styles and is considered a Dim Sum master. Chef To has served his signature dishes all over the world including France, Hong Kong and Canada and was recently awarded the coveted Bleu Ribbon award from Le Cordon Bleu College of Culinary Arts.
Ken Wong has been the Director of the Paiza Club in Las Vegas since its premiere in 2004. Born and raised in Hong Kong and educated in Toronto, Canada, Mr. Wong has extensive knowledge of the hospitality industry, and was integral in the successful opening of two hotel casinos in Canada and the United States. With his 15 years in the hospitality business he has perfected the art of blending both American and Asian standards of excellence and continually strives to find new ways to enhance the guest experience at the Paiza Club.
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