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seared ahi
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Stanton Ho

Stanton Ho Stanton Ho
Pastry Chef Consultant
Private Consultant

A native of Hawai'i, Stanton started his culinary skills at the University of Hawai'i, Kapi'olani Community College Culinary and Food Service Program. Furthering his education in baking, pastries, and confections, Stanton attended the Ecole Le Notre, in Plasir, France. Chef Stanton Ho's accomplishments as a pastry chef are as numerous as they are impressive. A career built on education achievements and work experience; Ho has formed his own baking, pastries, and confection consulting company to assist production improvements in the industrial and hospitality market. At present, he also serves as the United State's master chocolatier for Luker's Chocolate from Colombia. Prior to this new venture, Ho joined Chocolates a la Carte as its corporate executive chef in 2007 to 2012. Before this, he was the executive pastry chef for the Las Vegas Hilton from 1979 to 2007, where he oversaw quality control and production of thousands of desserts for more than 12 restaurants, convention facilities, and catering for large banquet functions and upscale VIP events. Over the span of his 37-year career, Ho has won many gold, silver, bronze and special recognition awards in many nationally and international culinary competitions. Five of his outstanding awards were won in the International Chocolate for Jean-Marie Sibenaler Trophy Competition in Paris, France in 1990. In 2000, he received the recognition by Paris Gourmet, as "Pastry Chef of the Millennium" for his contribution, dedication, education and mentoring to the pastry industry. In 1999, Ho became the president of U.S. World Cup Pastry Team, winning America's first Gold Medal Championship at Coupe du Monde de la Patisserie in 2001, in Lyon, France. He was also awarded distinguish alumni for the University of Hawai'i in 1990 and the Guslander Distinguish Chef at Kapi'olani Community College.

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