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 Raman Anand.  Together, the two chefs with their respective specialties are responsible for all restaurant outlets, banqueting and outside catering functions.

Restaurant Chef Raman Anand

Fleuri Restaurant Chef Raman Anand, embarked on his amazing culinary journey from Hotel Oberoi Maidens, in his hometown, the historic city of Delhi, India. He further advanced his skills working in the kitchens of the prestigious Intercontinental Hotel, Sydney, Australia; where he mastered the art of world-class continental cuisine. In 1999, Chef Anand moved to Vancouver and has since been working with The Sutton Place Hotel, starting from third cook to his current position as the Restaurant Chef of Fleuri Restaurant.  His passion for innovative cooking and uncompromising commitment to his craft are reflected by his accomplishments in the form of numerous medals won in culinary competitions.