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Chef Ping (Chi Ping Xu) was recently promoted to the Executive Sous Chef in Charge of the Banquet, Catering and Main Kitchen operation. He assists the Executive Chef Leo Waldmeier with several kitchen renovations and equipment updates, training and management of staff, product sourcing and purchasing and menu development. In his current role as Executive Sous Chef, Ping also oversees the Executive Floor service and in addition to supervising the hotel staff of 60. He brings a wealth of knowledge and management skills to the Drake where his primary goal is to continue to enhance and distinguish.
Ping’s cooking style is fresh and reflects the changes in today’s food trends and markets. His philosophy concerning food styles is one that should be simple enough to be understood, yet unique enough to be marketable. He strives to combine flavors and textures in a balanced manner enticing all the senses, and he also believes in a balance of uncomplicated layers of flavor. His dishes are prepared in a style in which there are no boundaries or nationalities, but are driven by the complexity of tastes and the depth of the palette. He is always in search of the finest ingredients to incorporate into the recipes. He uses the finest ingredients to complement the main ingredient, not to mask any flavors.
Ping’s Profile. He has been with the Hilton family over ten years and has traveled around the world and in the culinary field for about seven years and has been able to work with some of the finest chefs throughout the world. He held various positions from Restaurant Chef, Senior Sous Chef and Food & Beverage Management and Banquet & Catering Service Manager at several Hilton properties including London, Geneva, Guam, Tokyo and Shanghai.
He was educated in Switzerland and Shanghai, majoring in Culinary Art and Hotel Management and also held Bachelor of Science in Accounting.
Ping is also a member of Confrerie de la Chaine des Rotisseurs Chicago as a Chef Rotisseur. He comes to be the youngest member in the Chaine Chicago.
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