Ronald Lee is an accomplished pastry chef with a diverse background in the culinary arts. Currently serving as an Executive Pastry Chef at a hotel while also holding the position of Area Executive Pastry Chef for Greater China, Ronald has honed their skills through various prestigious roles, including Executive Pastry Chef at Grand Hyatt and Chef Pâtisserie at Côteaux et Fourchettes à Avignon. Their journey in pastry began as a Commis and demi chef at a Pâtisserie, leading to significant positions across renowned hotels such as Sheraton Grande Taipei and Mandarin Oriental Hotel Group. Ronald continues to innovate in the field of fine pastry arts as part of InterContinental Hotels & Resorts.
Location
China
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