Executive chef Tony Wong, director of food & beverage Philippe Mauron and assistant banquet manager Mark Siu.

Hong Kong Open: feeding the fanatics out on the fairways

  • The planning behind the Hong Kong Open’s food needs are staggering, hundreds of employees feeding thousands of guests on a daily basis
  • All of this handled by the JW Marriott Hong Kong, out on the golf course, ‘building restaurants on site’, less than two months after Typhoon Mangkhut ravished the grounds
Topic |   Honma Hong Kong Open

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Executive chef Tony Wong, director of food & beverage Philippe Mauron and assistant banquet manager Mark Siu.
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