Denver Campus Visiting Chef Series: Chef Stanton Ho Hits the Stage

The awed auditorium of students and professionals alike sat in silence as Chef Stanton Ho demonstrated the techniques used to create his famous Chocolate Fantasies; eyes riveted to the glistening melted chocolate, the whir of whipping cream in the background. Chef Ho's visit to Johnson & Wales University - Denver Campus puts him among the ranks of Distinguished Visiting Chefs, a program instituted by the University's Community Leadership Institute, honoring the best in their field.

Chef Ho's career began in his hometown of Honolulu. Ho graduated from the University of Honolulu; however, his work didn't start in the kitchen. Ho began in night audit and accounting, but longed to use the creativity he knew that he possessed; itching to make works of art with his hands. Moving into the kitchen, Ho had the opportunity to work with some of the finest luxury hotels in Hawaii. His love for the pastry arts took him all over the globe, even attending the prestigious Ecole Le Notre in France. After honing his craft in Hawaii, Ho took a position with the Las Vegas Hilton. At the time, 1979, Ho was taken on as the Executive Garde Manger Chef, but with hard work and dedication was name Executive Pastry Chef in 1984.

At the Hilton, Ho learned the science of pastry and the precision and timing needed to ensure that the guests, often in numbers upwards of 12,000, were pleased and even amazed at the desserts they were offered. For some, the lofty title of Executive Pastry Chef at a luxury hotel would be the top, the acme of success, but not for Ho.

Chef Ho took his craft to the next level by participating in top national competitions. His awards include gold medals in Best Wedding Cakes, Grand Buffet, Best Show Pieces, and Most Original Showpieces. To add to his collection, Ho wowed them on the international stage winning gold, silver and bronze medals in various competitions.