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