Looking Back, Stelliers 2018: Unveiling Our Transformation
Join us on a journey through the years with Stelliers as we take a closer look at our history, major achievements and notable honourees of the hospitality industry!
2018
In 2018, our platform experienced a transformative journey with our rebranding from “The Hotelier Awards” to “Stelliers”.
Labbrand, a renowned global branding consultancy established in Shanghai in 2005, played a pivotal role in shaping the Stelliers identity. Functioning as a guiding partner for brand innovation, they offer comprehensive consultation on naming, branding and innovation to create and develop impactful brands. Through this strategic partnership and collaboration, we were able to craft a unique and authentic narrative that showcased our commitment to honouring exceptional talent, guided by the symbolism of the Stella Polaris – the North Star – which truly resonated with the hospitality sector.
Thanks to Labbrand’s expertise and Stelliers’ achievements to date, the platform stood poised for a future of growth, success and celebration as we continued on our journey of celebrating the shining stars of the industry who go above and beyond in their roles.
Under the new name, Stelliers expanded its reach in 2018, venturing into new territories such as Singapore, where we hosted the inaugural Asia awards ceremony. This expansion further solidified Stelliers’ dedication to showcasing exceptional talent throughout the broader Asian region.
Calvin Soh Ching Choon
From Grandma’s Assistant to Culinary Director
Award Won in 2018: Chef Hotelier of the Year
Position in 2018: Executive Director of Culinary Operations, City of Dreams, Studio City & Altira Macao
Current Position: Vice President, Culinary at Melco Resorts & Entertainment
Calvin’s culinary journey began with a rich heritage, immersed in the world of Peranakan/Nyonya cuisine passed down through generations. As a young apprentice in his grandmother’s kitchen, Calvin marvelled at the artistry and flavours that blended Chinese, Malay and Indonesian influences. Little did he know that these early experiences would shape his career in hospitality.
Equipped with a solid foundation, Calvin embarked on a path of culinary exploration. From the halls of Country Height College to the kitchens of prestigious hotels, his talents blossomed under the guidance of visionary mentors. The Palace of the Golden Horses Hotel, led by the esteemed German Executive Chef Kai Wegner, became Calvin’s training ground, honing his skills and igniting his passion for gastronomy.
But Calvin's culinary journey didn't stop there. Across continents and cultures, he continued to push boundaries and redefine culinary excellence. The Shanghai Terrace within The Peninsula Hotel Chicago became his creative playground, where Asian cooking techniques came together with fresh local ingredients, captivating the taste buds of diners and earning accolades as one of the top Asian restaurants in the United States.
In 2008, an invitation from Altira Hotel Macau beckoned, where Calvin's talents would be put to the test as Executive Sous Chef. Leading the charge in the pre-opening of City of Dreams Macau, he embraced the challenges and immersed himself in every aspect of the culinary landscape. From daily operations to cost management, dining concepts to kitchen design, Calvin's dedication and thirst for knowledge propelled him to new positions and responsibilities (namely Executive Chef and Directory of Culinary) in the years that followed, including working on the concept brief, space planning, kitchen design and menu planning during the pre-opening of Studio City.
In 2018, Calvin was nominated and awarded the prestigious Chef Hotelier of the Year award by Stelliers. It was a moment of tremendous pride, affirming his talent and dedication to his craft. The following year, and under the leadership of Melco, Calvin was promoted to Vice President of Culinary for the Melco Resorts & Entertainment to oversee all culinary operations and food and beverage project developments.
The years rolled by, and the world faced an unprecedented challenge – the COVID-19 pandemic. For Calvin, it was a period of profound uncertainty and hardship. But with resilience and determination, he weathered the storm, adapting to the ever-changing landscape of the industry, and emerging stronger than ever. In 2023, Macau declared COVID-19 an endemic disease, signifying a glimmer of hope and the team were able to gradually reopen their doors, breathing life back into the vibrant hospitality scene, followed by the exciting opening of the New Studio City Phase 2 Epic Tower that April.
As his journey continues, Calvin is currently focused on the opening of the new City of Dreams Mediterranean in Cyprus, there's no doubt that Calvin's culinary expertise, coupled with the honour of being named Chef of the Year, will leave an indelible mark on the industry he so passionately serves.
Is there any advice that you would like to pass on to aspiring hoteliers, or hoteliers applying to Stelliers this year?
“To succeed in the hotel industry, it is important to embrace certain qualities and approaches. Firstly, being humble and hardworking serves as the foundation for entering this field. Additionally, loyalty to the company is highly valued in today’s business landscape, as organisations are eager to invest in and cultivate employees who are dedicated to learning and expanding their knowledge.
Moreover, adopting a hands-on mentality and leading by example are essential traits to possess while, equally crucial, is paying meticulous attention to detail as the more time and effort you invest into perfecting a task, the better the results will be. For example, chefs meticulously craft new menus by cooking and refining each dish multiple times, ensuring perfection through repeated tastings.
Furthermore, teamwork plays a pivotal role in achieving success. Treating every team member with care and respect, as if they were family, creates a harmonious and productive work environment. Finally, creativity and thinking outside the box from various angles are key attributes to nurture, as they bring fresh perspectives and innovative ideas to the table.By embodying these qualities, individuals will be able to thrive in the dynamic world of hospitality.”
Are you ready to showcase your hard work and dedication to hospitality to the world? Applications for Stelliers 2023 close in just one week! Click “Apply Now” at the end of this article to submit your application today!
Applications Close:
June 16, 2023