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Accumulate points for each
dollar
spent
and earn
bonus
points.
Redeem
them for unique
gifts
& rewards with
our Sutton Prestige guest reward program.
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• Manage your account
• Track online bookings
• Redeem points
• Fabulous rewards |
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More details
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In order to keep you informed of upcoming events and promotions at The Sutton Place Hotels, please click on your preferred area of interest in the specific hotel.
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How was your stay with us? Did we meet all your expectations? We want your stays at The Sutton Place Hotels to be the best you have experienced anywhere. You talk, we listen.
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Our Chefs
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Executive Chef
Kim Thai
Originally from Saigon, Vietnam, newly appointed Executive
Chef Kim Thai brings a wealth of culinary expertise to the
Five Diamond rated Sutton Place Hotel.
Kim’s career has led him to the great culinary city of
Vancouver in 1983 where he began his strong foothold in the
Culinary Arts. As a protégé of some of Vancouver’s
historical gastronomic landmarks, La Palette and The Prow,
Chef Thai has honed his creative flare and unique ambient
style, which prevails in each dish he creates.
Getting his start and working his way up in the kitchen of
Le Meridien Vancouver in 1988, which was the former name of
The Sutton Place Hotel, Chef Thai worked with the best that
were trained under the master chefs of Europe and Asia. In
addition to a Master Chef, Kim hails strength in leadership
and takes the initiative to spearhead fresh and innovative
ideas in Menu creation, culinary competitions and local
community exposure.
In his role as Executive Chef of a Five Diamond rated hotel,
Kim directs and oversees all kitchen and staffing operations
with assistance from his Restaurant Chef. Together, the
two chefs
with their respective specialties are responsible for all
restaurant outlets, banqueting and outside catering
functions. |
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Banquet Chef Robert Uy
Robert
graduated from the Art Institute of Vancouver - Dubrulle
Culinary Arts in 1995 with honours. Shortly thereafter, he
began his career in the hotel industry with the Renaissance
Hotel, where he worked as Chef de Partie for 9 years. During
this time, he was given the opportunity to travel to
Hamburg, Germany on an exchange program to promote Canadian
Cuisine, emphasizing local ingredients. From there, he has
held positions as Sous Chef with the Sheraton Wall Centre
and First Cook at The Westin Bayshore.
Robert started with The Sutton Place Hotel in
October 2006. In his new role, he will bring his
innovation, passion and knowledge into the
already challenging role. As Banquet Chef, he
will be directing and will oversee all banquet
kitchen and staff operations with assistance
from Executive Chef, Kim Thai. |
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