Main Content

The Peninsula Hong Kong is delighted to welcome Anton Ho back to The Peninsula family as Chef de Cuisine of The Lobby, after a hiatus of more than 16 years – a period during which Chef Ho gained a wealth of experience working in other prestigious restaurants in both Hong Kong and Macau. 


Chef Ho first embarked on his chosen profession in 1997, after graduating from Haking Wong Technical Institute in Hong Kong with a certification in Western-style cookery. His inaugural post as an Apprentice Cook at the city’s first French steakhouse, W's Entrecôte, le steak house français, was followed two years later by his appointment to the culinary team at The Peninsula Hong Kong. He spent the next five years working at two of the hotel’s celebrated restaurants, The Verandah and Chesa, before departing in 2004 to take up a First Commis position at the three-Michelin-starred Robuchon a Galera Restaurant (since renamed Robuchon au Dôme) at the Lisboa Hotel in Macau. 


Subsequently, Chef Ho was lured to The Landmark Mandarin Oriental, Hong Kong, where he spent more than six years creating cuisine for the hotel’s Amber, Somm and MO Bar restaurants. Between 2012 and 2018, he expanded his culinary horizons by assuming posts as a private chef for international finance executives and head chef of a catering company before returning to The Landmark Mandarin Oriental as a Sous Chef.


Now, coming full circle in his career, Chef Ho re-joins The Peninsula Hong Kong as Chef de Cuisine of The Lobby – and as a deeply passionate and seasoned hospitality professional.