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Caesars Palace Chef Recognized as ‘La Creme de La Creme’

Caesars Palace Executive Pastry Chef John Hui has earned nominations for
two coveted awards by the American Culinary Federation (ACF). As one of
four national finalists for the 2004 ACF Pastry Chef of the Year Award,
Hui will compete in a “cook-off” at the 2004 ACF National Convention in
Orlando, Florida, in July for the grand award. Additionally, Chef Hui’s
outstanding commitment to professionalism has garnered a nomination as
inductee to the ACF’s honor society, the American Academy of Chefs.
Chef Hui has been a longstanding member of the only professional chef
organization in the United States to offer comprehensive chef
certification programs. As a Certified Executive Pastry Chef within the
organization, he is currently the ACF Western Regional Competition
Coordinator, Coach and Manager of the Las Vegas Culinary Team 2004 and
Culinary Competition Judge.

“We are very proud of Chef Hui and all of his accomplishments,” says Greg
Waldron, vice president of food and beverage for Caesars Palace. “He is an
asset to our culinary team and he continues to wow us with his innovative
style and dedicated leadership in the pastry arts.”

Since 1997, Chef Hui has managed the operations of the Caesars Palace
pastry kitchen, a 10,000 square foot facility which produces sweets for
the hotel’s restaurants, banquets, and special events. The latest
accolades join a long list of honors for this talented chef: Hui has
received the prestigious Antonin Careme Medal (ACF Chef’s Association of
the Pacific Coast); was named Las Vegas Chef of the Year (Fraternity of
Executive Chefs Las Vegas); was selected one of the “Ten Best Pastry Chefs
in America” by Chocolatier and Pastry Art and Design magazines; was
recipient of the ACF Western Regional Chef Professionalism Award; and has
been honored with seven additional ACF medals and three celebrated
Culinary Olympics Gold and Silver medals from Germany.

Prior to joining the culinary team at Caesars Palace Las Vegas, Chef Hui
worked for a number of luxury hotels throughout the country, including the
Westin St. Francis, the Westin Maui Hotel, the San Francisco Hyatt
Regency, and the San Francisco Marriott. Chef Hui currently oversees the
culinary team of 45 for the Caesars Palace Hotel bakery while creating
masterful dessert presentations for all of the hotels restaurants,
banquets and special events.