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Emmanuel Souliere has been appointed as Executive Chef at Conrad Macao, Cotai Central

Conrad Macao, Cotai Central has appointed Emmanuel Souliere as Executive Chef. Originally from France, Chef Souliere comes to Conrad Macao with more than 24 years’ experience in both the hospitality and restaurant industries and will be overseeing all of the hotel’s food and beverage operations including western banquet kitchens, in-room dining kitchen, Dynasty 8 and Grand Orbit restaurants.

Yonatan Kachko has been appointed as Hotel Manager at Four Seasons Hotel Macao, Cotai Strip

Originally hailing from Israel, Yonatan was drawn to the hospitality industry from an early age. As a child, he and his parents would visit the same hotel for vacation each year. Yonatan recalls sitting in the lobby, watching the affable front desk staff interact with guests during check-in. From this positive memory, Yonatan’s interest in hospitality and its complete service mandate grew into a passion. At age 10, he knew that he wanted to become an hotelier, and pursued his higher education in hospitality at the same university where Isadore Sharp, Founder and Chairman of Four Seasons Hotels and Resorts, had studied.

Klaus Michael Kallweit has been appointed as Executive Chef at Four Seasons Hotel Macau

According to the information released by the hotel, the appointed commenced his career as apprentice chef at a small family hotel in Germany in 1988. He spent three years developing his skill before joining the international hotel company, Steinberger Hotel Axemannstein Bad Reichenhall, to expand his culinary experience. A few years later, Chef Klaus left his home country and the company with his last position of Chef Saucier at the Hamburg property. In May 1997, he moved to London to explore the culinary scene there by taking up the position of Senior Chef de Partie at the Landmark Hotel London. After two and a half years, he moved onto Australia to continue his culinary voyage by joining Hyatt International as a Sous Chef, and was promptly promoted to Chef de Cuisine. During his two years tenure with Hyatt, he was awarded as Manager of the Year in 2001. His culinary journey took him to United Arab Emirates when he joined Jumeirah Beach Hotel Dubai in March 2002. Having held several strategic roles in the international hotel chains for over 16 years, Chef Klaus began his relations with Four Seasons in January 2004, taking up the position of Executive Sous Chef at Four Seasons Hotel Park Lane London, before he expanded his horizon to Asia in March 2006, when he was transferred to Four Seasons Resort Bali at Jimbarran Bay, and was promoted to Executive Chef, overseeing the Resort’s five food and beverage operations and the kitchen team including the Resort’s Cooking School. Invited by Four Seasons Hotel, Chef Klaus stepped forward to Macau in July 2012.

How Macau became a powerhouse (with a little help from Las Vegas) | vegasinc.com

The cylinder-shaped hotel tower housing the Casino Lisboa was what defined gambling for decades in this 17-square-mile former Portuguese colony parked on the shore of the South China Sea. Lacking amenities, flash and class, it lived in Las Vegas’ shadow. But all that changed over the past decade after Las Vegas got a piece of the action. Steve Wynn built Wynn Macau across the street from Casino Lisboa. MGM Grand Macau moved in just down the block from Wynn.