Vicki Shu

Vicki Shu has extensive work experience in various industries. Starting in 1997, they worked as a Stagiare at Les Celebrites in the Essex House Hotel. Vicki then worked as a Cook at Restaurant Daniel in 1998. In 1999, they joined BR Guest Hospitality as a General Manager and was later promoted to General Manager of the flagship restaurant, Blue Water Grill. In 2001, Vicki served as the Assistant General Manager at Bliss, where they developed operational procedures for front-end sales and reception staff. Vicki then worked as the General Manager of Jane Restaurant at Corner Table Restaurants, responsible for day-to-day operations. From 2002 to 2003, Vicki served as the Special Projects Coordinator at the Asian American Federation, overseeing various projects. In 2005, they became the President of Chef Vicki, focusing on fundraising, event coordination, and community outreach. Vicki also worked as a Retail Consultant at Aesop from 2011 to 2019. Currently, Vicki holds various roles at the East Bay Asian Local Development Corporation, including Vice President of Resource Development & Communications.

Vicki Shu has a diverse education history, starting with a Food Safety Manager Certificate from the National Registry of Food Safety Professionals. This certificate, however, does not have specified start and end years.

Moving forward, in the period from 1986 to 1991, Vicki attended UC San Diego, where they pursued their Bachelor of Arts (B.A.) degree in Political Science.

Vicki further expanded their expertise by obtaining an Associate's degree in Culinary Arts from The Culinary Institute of America, which was completed during the duration of 1997 to 1998.

Lastly, before their higher education, Vicki attended West Windsor Plainsboro High School from 1982 to 1986, but no specific degree or field of study was mentioned.

In terms of certifications, Vicki Shu holds a Food Safety Certificate, although the institution and specific date of obtaining this certificate were not provided.