Four Seasons Hotel Macao, Cotai Strip
- Estrada da Baía de N. Senhora da Esperança, S/N, Taipa, Macau, China
Ho Yam To (Anthony)
Executive Chinese Chef
Four Seasons Tenure
- Since 2024
- First Four Seasons Assignment: Current
Employment History
- Imperial Treasure Fine Chinese Cuisine (Yi Feng Galleria), Shanghai; Super Star Seafood Restaurant, Hong Kong; Lei Garden Mong Kok, Hong Kong
Birthplace
- Zhejiang, China
Language Spoken
- Cantonese and Mandarin
From a young age, Chef Ho Yam To (Anthony) has been fascinated by Cantonese cuisine, and his family’s business has inspired his love for cooking for many years. In early years, Chef Anthony would visit various Chinese restaurants with his father, who was engaged in the food and beverage-related industry in Hong Kong. These wondrous dining experiences made him determined to pursue a career as a chef under his father’s subtle influence.
Chef Anthony upholds a cooking philosophy that never diverts from his original intention, which emphasizes the essence of traditional Cantonese cuisine as the basis of his cooking. Yet, he also has the courage to experiment and innovate, creating dishes in unique ways and highlighting diversity in culinary experimentation. In addition, he insists on using the freshest ingredients available. He personally inspects ingredients daily to ensure that source materials are presented to the guests' tables in the best possible condition.
A team player, Chef Anthony also puts great attention to team collaboration and service quality, determined that every detail is intertwined during a dining experience. His success secret: attention to guests' opinions. Interacting with each diner also heightens his creativity and offers inspiration.
