Ray Liew has been appointed Director of Culinary at Sheraton Zhuhai Hotel
With extensive experience managing the food and beverage operations at several five-star and luxurious brand hotels, Chef Liew is perfectly suited to develop and execute the culinary vision for Sheraton Zhuhai Hotel. A Malaysian native who speaks several languages, Ray Liew is a multiple award-winning chef who is distinguished by his culinary fluency across a diverse range of cultures. Chef Liew launched his career in Singapore where he trained with several European Michelin-starred chefs and learned the art of fine French cuisine. Chef Liew joined the Starwood in 2003 family at Prego, the signature Italian restaurant at the Westin Kuala Lumpur Hotel & Residences. Demonstrating mastery in French, Italian and Asian cuisine, Chef Liew moved to the One & Only Le Touessrok before rejoining Starwood in 2007 as a member of the opening team for The Westin Dhaka in Bangladesh. He worked at The Westin Pune, Koregaon Park in Maharashtra, India a five-star hotel with 277 rooms and six food & beverage outlets until 2010, when he joined the Sheraton Tianjin Hotel as Executive Chef where he led a team of 85 members at this 298-room five-star hotel. He then moved to The Westin Xiamen, where he managed to garner numerous awards, including “Best Hotel Restaurant” from Lifestyle and others. At Sheraton Zhuhai Hotel, Chef Liew will oversee the hotel’s five culinary experiences as well as the development and launch of Color Your Plate™ by Sheraton Fitness by Core Performance™. Sheraton’s innovative program to help guests achieve and maintain a healthy lifestyle during their travels includes branded menus that feature local, colorful fruits and vegetables with key nutrients to maintain perfect dietary balance.
