Promoted Executive Sous Chef
At InterContinental Hong Kong, Hong Kong (SAR)
Calvin Choi has recently been promoted to Executive Sous Chef of InterContinental Hong Kong. He first joined InterContinental Hong Kong in 2003 on the opening team at SPOON by Alain Ducasse. Prior to that, he worked for the Jockey Club. Under his leadership as chef since 2010, THE STEAK HOUSE winebar + grill received 1-Michelin Star for three consecutive years. In Fall 2014, Calvin became Harbourside Chef, overseeing the hotel’s busy restaurant. After leaving the hotel in 2016 to work for the Royal Garden Hotel as Executive Sous Chef,Calvin returned in 2017 as Senior Sous Chef, Banquet Kitchen and was recently been promoted to Executive Sous Chef, working closely with Executive Chef Maxime Luvara to oversee the hotel’s extensive culinary operations which include five celebrated restaurants, one of the city’s largest hotel banqueting facilities, plus the Lobby Lounge, Pool Terrace and in-room dining. A member of the Hong Kong Chef Association competition team, Calvin won gold medals at the 2013 Oceanafest in Perth, 2012 International Food Fair and 2013 Asian “heat” of the World Global Chef Competition. In 2014 he represented Asia at the World Championship Finals of the World Association of Chefs Societies, winning the 2nd runner-up title. He also won a gold medal at the 2017 Culinary Olympics in Erfurt, Germany. In 2018 Calvin is Coach of Hong Kong Chef Association competition team.