Sheraton Hong Kong Appoints Executive Chef
Richard Cross
HONG KONG, October 24, 2006. Mr Richard Cross has been appointed Executive Chef at the Sheraton Hong Kong Hotel & Towers effective 7 September 2006, overseeing the daily operation of kitchens of all F&B outlets of the Hotel.
Richard started his career in New Zealand in 1984 and gained experience from various prestigious resorts and hotels in Australia, New Zealand, Fiji Islands, Scotland and the USA. During the early stage of his career, he joined The Lodge at Vail, USA, which belonged to a leading international hotel chain, the Orient Express, as well as a 3-Michelin Star restaurant of Isle of Eriska Hotel, Scotland. With his talent and passion in culinary, Richard soon became an executive chef in 1994. Since then, Richard worked with several globally recognized hotel and resort, including Huka Lodge, New Zealand, which is one of the leading boutique hotel worldwide, and Lizard Island Resort, Australia's premier holiday resort .
Richard is very enthusiastic in training and motivating young chefs to help them develop their expertise. In 1993, he was the only organizer of the South Pacific Hotel Corporation apprentice chefs competition, which aimed at offering a platform for young chef to be trained to a professional chef.
Over the past 22 years, Richard has received numerous culinary awards in New Zealand and Australia, including the Rotary International Pride of Workmanship Award in 1994, which recognized the most outstanding young chef of the year throughout New Zealand. Besides, Richard has also been invited to be a judge of various nation-wide and overseas culinary competitions.
In addition to his culinary experience, Richard broadened his knowledge by studying food handling and HACCP (Hazard Analysis Critical Control Points), which are both very essential in ensuring the quality as well as the safety of food for customers.
With the extensive experience of Chef Cross, the appointment of him shall bring great value to the development of the Sheraton Hong Kong.
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